If you’re after a dessert with a difference, have a go at making these marmalade and ginger tarts. They may seem fancy, but you’ll have lots of the ingredients already in the cupboard. These tarts have pastry laced with the warm spice of ginger, and the sweet citrus flavour of marmalade. They’re great served warm from the oven with cream or ice-cream, or left to cool and enjoyed on a warm summer day.
- 300g plain flour
- 1tspn ground ginger
- 110g butter cubed
- 2 tbsp caster sugar
- 1 egg yolk
- 200g marmalade
- Preheat oven to 190°C/375°F//Gas Mark 5. You will need a 20cm round dish.
- Sift together the flour and ginger and place in a food processor.
- Blitz until the mixture resembles fine breadcrumbs.
- Add the butter and blitz again until the mixture comes together as a dough.
- Turn out onto a clean surface and knead lightly until smooth.
- Wrap in cling film and chill for 30 mins.
- Between 2 sheets of baking parchment roll out ¾ of the dough.
- Remove the top sheet and invert the pastry into the dish.
- Using a small ball of pastry press the pastry into the dish and trim the excess.
- Prick the bottom with a fork and crimp the edges.
- Spread the pastry with marmalade.
- Roll out the remaining pastry and cut into strip 1.5cm wide.
- Lay the strips over the marmalade to form a lattice effect, pressing the ends into the crimped edges.
- Bake for 40 mins or until golden.
Top Tip for making Marmalade ginger tart
This recipe makes either 1 large tart, or 6 individual tarts.