Marmalade tartlets
SERVES
12
PEOPLE
PREP TIME
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C. Grease it lightly and dust with flour a cupcake tin.
Mix the flour and salt and rub in the butter, do not over mix.
Stir the sugar into the eggs, mix it lightly and add to the flour. Rest the pastry for an hour in the fridge or overnight.
Roll the pastry on a flour dusted surface and cut into 12 circles large enough to fit into the holes in the tin.
Mix the marmalade and the Grand Marnier.
Gently place them in the greased tin and place a small spoon of marmalade in the centre. Leave room all around so that the marmalade does not spill over.
Slice 48 thin strips of pastry each about the length of a tart. Cross the strips over the tart and pinch at the edges.
Bake for about 15 minutes at 180°C.
Ingredients
225g flour
pinch of sea salt
140g butter
55g caster sugar
1 egg
6 tbsp marmalade
½ tbsp Grand Marnier
Method
Preheat your oven to 180°C. Grease it lightly and dust with flour a cupcake tin.
Mix the flour and salt and rub in the butter, do not over mix.
Stir the sugar into the eggs, mix it lightly and add to the flour. Rest the pastry for an hour in the fridge or overnight.
Roll the pastry on a flour dusted surface and cut into 12 circles large enough to fit into the holes in the tin.
Mix the marmalade and the Grand Marnier.
Gently place them in the greased tin and place a small spoon of marmalade in the centre. Leave room all around so that the marmalade does not spill over.
Slice 48 thin strips of pastry each about the length of a tart. Cross the strips over the tart and pinch at the edges.
Bake for about 15 minutes at 180°C.
