Recipe brought to you by BakeClub's Anneka Manning & Neff
Ingredients
- 250g (3⁄4 cup) blood orange marmalade (see recipe below)
- Icing sugar, to dust
- 5 blood oranges, peeled and cut into rounds, to serve
- Thick cream or vanilla ice cream, to serve
Sweet Shortcrust
- 225g (1 1⁄2 cups) plain flour
- 55g (1⁄4 cup) caster sugar
- ¼ teaspoon fine salt
- 150g unsalted butter, chilled, cut into 1cm dice
- 60ml (1⁄4 cup) chilled water
- 1 teaspoon vanilla essence
Frangipane
- 80g unsalted butter, softened
- 75g (1⁄3 cup) caster sugar
- 1 teaspoon natural vanilla essence or extract
- Pinch of salt
- 2 eggs, at room temperature
- 165g almond meal
- 25g (1⁄4 cup) flaked almonds, to sprinkle
Blood Orange Syrup
- 180ml (3⁄4 cup) drained blood orange juice
- 165g (3⁄4 cup) caster sugar
Serves: 8-10
Preparation time: 40 minutes (+ 1 hour chilling and cooling time)
Baking time: 70-85 minutes
Method
1. To make the Sweet Shortcrust, preheat oven to 200°C (180°C fan-forced).
2. Put the flour, sugar, salt and chilled butter in the bowl of a food processor. Use the pulse button to process until the mixture resembles fine breadcrumbs. Sprinkle over the water and use the pulse button to process briefly until the mixture just starts to cling together (don’t let it form a ball). Turn the dough out onto a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 10 seconds or until almost smooth. Shape the pastry into a rectangle, wrap well in plastic wrap and place in the fridge for 30 minutes to rest.
3. Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a rectangle about 3mm thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased 2.5cm deep, 34.5cm x 11.5cm (base measurement) tart tin with a removable base and then unroll the pastry being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Place the tart tin on a heavy baking tray. Prick the pastry base with a fork about 12 times. Return to the fridge to rest for 30 minutes.
4. Line the pastry case with foil and fill with pastry weights or raw rice, making sure they press into the corners and side. Bake in preheated oven for 20 minutes. Remove the pastry case from oven and use the paper or foil to lift the weights out of the case. Return to the oven and bake for a further 15-20 minutes or until light golden and just cooked through. Remove from the oven, spread the Blood Orange Marmalade over the base to cover and set aside to cool to room temperature. Reduce the oven temperature to 180°C (160°C fan-forced).
5. To make the Frangipane, use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the almond meal and beat on low speed until just combined.
6. Spoon the Frangipane into the tart case and use the back of a spoon to spread evenly over the marmalade. Sprinkle with the flaked almonds. Bake in preheated oven for 35-40 minutes or until the frangipane is pale golden and just cooked through. Transfer the tart to a wire rack and cool to room temperature.
7. Meanwhile, to make the Blood Orange Syrup, combine the blood orange juice and caster sugar in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and simmer for 3-5 minutes or until thickened slightly. Remove from heat.
8. Serve dusted with icing sugar and accompanied by the warm or room temperature Blood Orange Syrup, the blood orange slices and cream or ice cream.
Baker’s Tips
- This tart will keep in an airtight container at room temperature in a cool spot for up to 3 days.
- The Blood Orange Syrup will keep in an airtight jar or container in the fridge for up to 1 week.
Blood Orange Marmalade
Makes: about 750ml (3 cups)
Preparation time: 40 minutes (+ cooling time)
Cooking: 1 hour 15 minutes
Ingredients
- 5 blood oranges (about 150g each), washed well
- Caster sugar
- 1 tablespoon fresh lemon juice
Method
1. Trim the ends of the oranges, cut into quarters and remove the cores. Cut the quarters widthways into thin slices. Place in a medium saucepan and cover with water. Bring to the boil over high heat. Reduce heat and simmer for 45 minutes, adding more water to keep the orange slices covered if necessary, or until the rind is tender.
2. Preheat oven to 100°C (80°C fan-forced). Line an oven tray with a tea towel. Wash 3 x 250ml (1 cup) jars and rinse well. Place on the lined tray and place in the oven while making the marmalade.
3. Weigh the fruit and water and then weigh half this weight of caster sugar. Transfer the fruit, water and sugar to a wide, medium, heavy-based saucepan and stir over medium-low heat until the sugar dissolves. Increase the heat to high and boil for 30 minutes or until the marmalade reaches 105°C on a sugar thermometer (see tips).
4. Ladle into the warm jars, seal and invert the jars. Stand for 30 minutes before turning up the right way and cooling.
Tips
- Another way to test if the marmalade is ready is by placing a small teaspoon of the marmalade on a saucer that has been chilling in the freezer. Allow it to stand for 30 seconds and then run your finger through the marmalade – if it wrinkles it is ready. If not boil for another couple of minutes before testing again.
- This marmalade will keep in the sealed jars in a cool, dark spot for up to 2 years. Keep in the fridge once opened.
