Orange Marmalade Pie Tart Recipe

With Homemade Pastry Crust or Meringue Instructions

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This is a very sweet yet non-messy dessert treat, great for picnics and other outings. The recipe calls for two egg yolks, so if you're feeling adventurous, you can use the leftover egg whites to whip up a quick meringue topping instead of adding the criss-cross pie crust layers to the top. Add 1/2 tsp. vanilla, 1/4 tsp. cream of tartar, and 4 Tbsp. sugar to the egg whites at room temperature, then whip with an electric beater until peaks form. To make a stiffer meringue, gradually add the sugar while beating. Take out the pie when 12 minutes remain, top with meringue, then continue to bake for 12 minutes or until topping is golden.

Ingredients:

  • 2-1/3 C all-purpose flour
  • 1 C sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C unsalted butter, cold
  • 2 egg yolks
  • 1 jar (12 oz.) orange marmalade

Directions:

Preheat oven to 375 degrees and butter a 10-inch pie plate. In a large bowl, mix the flour, sugar, baking powder, and salt, stirring to combine. Cut the cold butter up into little pieces and drop them into the bowl with the flour mixture. Using your fingers, mix together the dry ingredients with the butter pieces until it gets crumbly. Add the egg yolks to the flour/butter mixture and mix together with a folk until just combined, then knead gently with your hands until you have a doughy consistency. Pat the dough together into a ball and leave in the bowl; cover with plastic food wrap and put in refrigerator for 15 minutes.

Take 2/3 of the dough and press into your buttered pie plate. Use a rubber spatula to spread the orange marmalade over the dough in pie plate. Roll out the remaining dough into 1/8- to 1/4-inch thick layer, then cut this dough into thin strips that are about 1/2-inch wide. Lay the strips on top of the orange marmalade in a criss-cross pattern and sprinkle a little sugar over the criss-cross pieces. Bake in a pre-heated oven for 35 to 40 minutes or until crust is golden brown. Remove and cool in pie pan. Cut into pie-shaped wedges and serve, or cover to transport.

 

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