Orange tartlets with marmalade sauce

For a sensational dessert try Alex Mackay's stylish orange tartlets, complete with lashings of marmalade-flavoured cream
By Alex Mackay
Orange tartlets with marmalade sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus chilling
  • Effort: medium

Ingredients

For the sweet pastry

  • 90 g unsalted butter, softened
  • 60 g icing sugar
  • 1 egg yolks
  • 190 g plain flour
  • 1 tbsp water
  • 6 oranges

For the sauce and tart toppings

  • 6 oranges
  • 200 ml orange juice
  • 150 g sugar
  • 100 g orange marmalade, chunky

For the creamy

  • 300 ml whipping cream
  • 60 g orange marmalade, chunky

Method

1. First make the pastry. Mix together the butter, icing sugar, egg yolk, and flour in a food processor. Add the water and blend until smooth. Lightly flour the work surface and place the dough on it. Shape into a ball, flatten the pastry and wrap in cling film. Refrigerate for an hour before rolling. 2. Preheat the oven to 190C/gas 5. Roll the pastry out between two layers of floured cling film to 2mm thick. Remove the cling film, cut out 4 x 10cm rounds and bake on a non stick sheet for 8-10 minutes until golden. (The remainder of the pastry can be used for biscuits or frozen) Cool on a rack. 3. To make the sauce and topping, remove the zest from 2 of the oranges in long strips with a zester and put into a medium saucepan. With a sharp knife, peel and segment all of the oranges.4. Set the segments aside and squeeze the juice from the centres over the zest in the saucepan. Add 200ml orange juice and the sugar to the pan and bring to the boil. Reduce by two-thirds until the sauce is thick and sticky. Whisk in 100g marmalade and transfer to a bowl and allow to cool. Add the reserved orange segments and refrigerate. 5. To make the marmalade cream, whisk the cream until firm and fold in 60g marmalade.6. To assemble the desserts, line a small tray with greaseproof paper. Lift the orange segments out of the sauce and arrange them in circles inside 4, 10cm metal pastry rings.7. Spoon the cream over the top of each round, while still in the pastry ring, and cover with the cooked pastry circles. Refrigerate for about an hour. 8. To serve, warm the sauce and spoon it onto four plates. Put a tray over the top of the desserts and turn them over so that the pastry is on the bottom. Gently peel off the greaseproof paper. Warm the outsides of the pastry rings and lift them off. Place the tartlets on top of the sauce and serve.

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