Tangerine herb tart (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
260 g all-purpose flour
02 -
240 g unsalted, room-temperature butter
03 -
135 g sugar
04 -
1 to 1.5 tsp finely minced fresh rosemary (don’t use dried ones!). Save a pinch for garnish too.
05 -
1/4 tsp salt
06 -
1 tsp vanilla extract
→ Topping
07 -
240 g mandarin marmalade, like Stonewall Kitchen’s
# Instructions:
01 -
Turn on your oven to 180°C first. Grab a 23 cm tart pan (the kind with a removable bottom works best) and get it set up.
02 -
Blend together your butter, sugar, and rosemary until the mix gets creamy and fluffy. Everything should look well-combined.
03 -
Add your salt followed up by the vanilla extract. Slowly work in the flour bit by bit. Keep going till the dough comes together (it might feel a little crumbly, but that’s okay as long as no dry flour is left).
04 -
Scoop out between half to two-thirds of the dough. Flatten it out evenly into the pan by pressing it down. Cover it well by scattering little pieces and pressing them again if needed. Lightly dust your hands with flour to make this easier.
05 -
Take that mandarin marmalade and smear it evenly all over the pressed-down dough.
06 -
Use what’s left of the dough and crumble it over the marmalade with your fingers. Don’t worry if some marmalade stays peeking out—it’s meant to be that way.
07 -
Bake for around 35 minutes. Watch for the top; it should just start getting a light golden tinge without turning dark.
08 -
Take it out of the oven and let it cool for 15 minutes before lifting it out of the pan. Sprinkle on a touch of finely chopped fresh rosemary, then cut it into 8 slices.
# Notes:
01 -
Fresh rosemary gives a better flavor and texture—don’t skip it!