Marmalade tart with rosemary crust

ByRasa Pelham
A top view of a baked marmalade tart featuring a rosemary crust, garnished with fresh rosemary sprigs and a light dusting of icing sugar.

Last week Joni asked me to bake a cake for his work so he could celebrate our wedding with his colleagues.  As soon as he asked I thought ‘great’! I can use up at least one jar of marmalade that we got in the house (for some reason people think that Joni LOOOOOAAAVES marmalade so we ended up with 5 whole jars!). Don’t get me wrong, I don’t really like marmalade and Joni just likes it. If he loved marmalade that much I suppose we would have one jar of it or two at the max in the house. Luckily one jar of marmalade went straight to the bin (I think it was off as the texture was all sugary/candy like) and another has been used up to bake this tart. So if you are ok with your maths, we now have only three jars of marmalade…. wooohoo!!!!
Ok, I am very sorry to be so negative about the marmalade. After all it makes great tarts! And if you unlike me and like marmalade, then this tart is for you. It’s tastefully combined with rosemary flavour, therefore making it an amazing afternoon treat! How do I know that? Well… although I did not taste it (even if I wanted to have a one slice to see how my experiment turned out), apparently Joni’s colleagues really liked it and wanted more… All I can say ‘Success!!!’

A freshly baked marmalade tart with a rosemary crust, garnished with rosemary leaves, displayed on a cake stand, accompanied by stacked decorative plates and spoons on a wooden table.

MARMALADE TART WITH ROSEMARY CRUST

  • 200g unsalted butter
  • 6-8 tbsp sugar
  • 2 egg yolks
  • 15-20 tbsp flour
  • 1 rosemary spring, leaves finely chopped (plus 3-4 springs for decoration)
  • 1 jar of marmalade
  • icing sugar for dusting
Chopped rosemary leaves on a wooden cutting board with a knife.

1. Make the pastry dough by creaming butter with sugar. Gradually add egg yolks, flour and finely chopped rosemary. Wrap the dough into cling film and let it rest in the fridge for 15 min or so (it will be easer to handle it later).

A mixture of pastry dough with finely chopped rosemary on a wooden surface, showing a crumbly texture.

2. Roll out the dough and line prepared baking tin with it (lined with baking paper prior that).

Rolled pastry dough with finely chopped rosemary on a wooden surface.

3. Fill the tart with the marmalade.

A partially filled tart shell with orange marmalade on top, placed on a wooden surface alongside a jar of marmalade and a spoon.

4. Cover the tart with the remaining dough. Just make little balls out the dough and place them evenly over the marmalade.

A beautifully prepared tart filled with marmalade, sitting in a round baking tin, showing a golden and glossy surface.

5. Bake in preheated 170C oven for 30-45min constantly checking if not over-baked, but lightly golden.

A freshly baked marmalade tart with a rosemary crust, elegantly presented on a white cake stand, surrounded by kitchen items in a modern kitchen setting.
 
Enjoy!
Rasa xoxo
P.S. Thanks to Ann-Mary for this beautiful cake stand 😉

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