This pudding or tart can be served warm with fresh custard or chilled cream. This is a quick recipe using ready rolled shortcrust pastry filled with Seville orange marmalade and Frangipane. I warmed and sieved the marmalade before spreading over the chilled pastry but if you prefer the orange rind to remain in the marmalade simply skip this step.
Yield – 6 servings
20 cm (8 inch) loose bottomed flan tin – lightly buttered
1 sheet ready rolled shortcrust pastry
Half a jar Seville orange marmalade
115 grams unsalted butter
115 grams unrefined caster sugar
1 large fresh egg – lightly beaten
115 grams ground almonds
- Line the prepared flan tin with pastry, lightly pressing into the base and up the side – cover and chill in the fridge for 30 minutes then trim off the excess.
- Warm the marmalade over a very low heat until it becomes liquid (do not overheat), push through a sieve, removing as much liquid as possible – use the back of a small ladle or tablespoon – discard the peel.
- Spread the cooled marmalade evenly over the base.
Method – Filling
- Preheat oven to 190ºC, 375ºF, gas mark 5.
- Cream the butter and sugar until pale and fluffy.
- Add the egg, a little at a time, beating well between each addition.
- Mix in the ground almonds, spread over the marmalade – smoothing out the surface.
- Bake in the centre of preheated oven for approx. 35 minutes – or until well risen and golden.
- Rest for five minutes before removing from the tin.