Welsh Citrus Marmalade Tart
Experience a taste of traditional Welsh cuisine with our Citrus Marmalade Tart. Ideal for serving 4 to 6 guests, this dish combines the zestiness of lemons and the sweetness of marmalade nestled in a rich shortcrust pastry. Delightfully versatile, this tart can be enjoyed warm or cold, making it perfect for dessert or a cozy afternoon tea. The recipe features an authentic shortcrust pastry that can be tailored using all butter or a blend of butter and lard for a classic touch.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (sifted)
butter
8 tablespoons (cut into cubes)
salt
1/2 teaspoon
cold water
2 tablespoons
eggs
2 whole (beaten)
egg yolks
2
caster sugar
1/3 cup
lemon rind
1/2 (grated)
fine-cut marmalade
2 tablespoons
butter
8 tablespoons (melted)
Instructions
1
Prepare the Shortcrust Pastry: Sift the flour and salt together into a large mixing bowl.
2
Cut the butter into 1/2 inch (1.5 cm) cubes. If using the lard and butter combination, do the same for the lard. Add to the flour.
3
Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Lift the mixture as you rub to aerate it.
4
Form a well in the center of the mixture, gradually incorporating cold water with a knife until a soft yet non-sticky dough forms.
5
Wrap the dough in cling film and refrigerate for 15 to 30 minutes to rest.
6
Preheat your oven to 400°F (200°C or gas mark 6).
7
Roll out the rested pastry on a lightly floured surface and place it into a 7-inch (15 cm) tart tin, trimming excess pastry.
8
Blind bake the tart shell for 10 to 15 minutes until the edges are set. Allow cooling slightly.
9
Reduce the oven temperature to 375°F (190°C or gas mark 5).
10
Make the Custard Filling: In a separate bowl, whisk together the whole eggs, egg yolks, and caster sugar until they are well mixed and slightly frothy.
11
Add the grated lemon rind and fine-cut marmalade, mixing thoroughly.
12
Gently whisk in the melted butter until the mixture is smooth.
13
Pour the filling into the baked pastry shell and place it back into the oven.
14
Bake for a further 20 minutes until the filling is set but still slightly wobbly in the center.
15
Once baked, remove from the oven and allow to cool slightly before serving.
16
Serve warm with a dollop of fresh cream or let it fully cool and enjoy at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Welsh Citrus Marmalade Tart?
A Welsh Citrus Marmalade Tart is a traditional Welsh dessert featuring a combination of lemon zest and sweet marmalade inside a rich shortcrust pastry shell.
How many servings does this tart recipe provide?
This recipe is designed to serve between 4 and 6 guests.
What are the primary flavors of the tart?
The tart highlights the zestiness of lemons and the concentrated sweetness of fine-cut marmalade.
Should the Welsh Citrus Marmalade Tart be served warm or cold?
It is highly versatile and can be enjoyed warm for dessert or cold for a cozy afternoon tea.
What type of pastry is used for this recipe?
The recipe uses an authentic shortcrust pastry that can be made with all butter or a mix of butter and lard.
How do I start preparing the shortcrust pastry?
Begin by sifting 2 1/4 cups of all-purpose flour and 1/2 teaspoon of salt into a large mixing bowl.
What size should the butter cubes be for the pastry?
The butter should be cut into 1/2 inch (1.5 cm) cubes before being added to the flour.
How do I incorporate the fat into the flour?
Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs, lifting the mixture to aerate it.
How much water is needed to form the dough?
The recipe calls for approximately 2 tablespoons of cold water, added gradually until a soft, non-sticky dough forms.
How long should the pastry dough rest in the refrigerator?
The dough should be wrapped in cling film and chilled for 15 to 30 minutes to rest.
What is the preheat temperature for the oven?
Preheat your oven to 400°F (200°C or gas mark 6) for the initial baking phase.
What size tart tin is used for this recipe?
The pastry should be rolled out to fit a 7-inch (15 cm) tart tin.
How long should I blind bake the pastry shell?
Blind bake the shell for 10 to 15 minutes until the edges are set.
Does the oven temperature change after blind baking?
Yes, once the shell is blind baked, reduce the oven temperature to 375°F (190°C or gas mark 5).
How do I prepare the custard filling?
Whisk 2 whole eggs, 2 egg yolks, and 1/3 cup of caster sugar until they are well mixed and slightly frothy.
What citrus ingredients are added to the custard?
The custard requires 1/2 of a grated lemon rind and 2 tablespoons of fine-cut marmalade.
When do I add the melted butter to the filling?
Gently whisk in 8 tablespoons of melted butter after the eggs, sugar, and marmalade are thoroughly mixed.
How long does the tart bake once the filling is added?
The tart bakes for an additional 20 minutes until the filling is set.
How do I know the tart is finished baking?
The filling should be set but still exhibit a slight wobble in the center.
What is the best way to serve the Citrus Marmalade Tart?
Serve it warm with a dollop of fresh cream for the best experience.
What are the core ingredients for the pastry?
The pastry consists of all-purpose flour, butter, salt, and cold water.
How many eggs are used in this recipe?
The recipe uses 2 whole beaten eggs and 2 additional egg yolks for the custard.
Is caster sugar necessary for the filling?
Yes, 1/3 cup of caster sugar is used to provide sweetness and texture to the custard.
Can I use chunky marmalade instead of fine-cut?
The recipe specifically calls for fine-cut marmalade to ensure a smooth custard consistency.
How many total ingredients are in this recipe?
There are 10 total ingredients, including various forms of butter, flour, sugar, eggs, and citrus.
Is this dish considered a British dessert?
Yes, it is tagged as both a Welsh recipe and a traditional British dessert.
What preparation is needed for the flour?
The all-purpose flour should be sifted before use to ensure a light pastry.
Can the tart be eaten at room temperature?
Yes, you can let it fully cool and enjoy it at room temperature.
Is this recipe suitable for beginners?
With detailed instructions for shortcrust pastry and simple custard, it is a great traditional recipe to learn.
What is the significance of lifting the flour mixture?
Lifting the mixture while rubbing in the fat helps to aerate it, resulting in a lighter, flakier crust.