Italian Christmas marmalade tart recipe
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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
This traditional Italian tart, called Crostata di Natale, is filled with orange marmalade and the pastry is uniquely made with olive oil instead of butter. A nice change from the norm during the festive season, but so good you'll want to make it any time!
Washington, United States
8 people made this
- 300g plain flour
- 140g caster sugar
- 1 teaspoon baking powder
- 2 eggs
- 1 pinch salt
- zest of 1 lemon
- 50g extra virgin olive oil
- 2 tablespoons full fat or semi skimmed milk, or as needed
- orange marmalade, as needed
- icing sugar, for dusting
MethodPrep:20min ›Cook:20min ›Ready in:40min
- In a bowl, mix flour, sugar, baking powder, eggs, salt and lemon zest. Add the oil and a couple of tablespoons of milk, or more as needed, to make a firm but still soft and sticky dough.
- Preheat the oven to 180 C / Gas 4. Line a round 23cm tart tin with parchment.
- Roll out 2/3 of the dough and press on the bottom and of the tin. Spread a thick layer of orange marmalade. With half of the remaining dough, cover the sides of the tin. Roll out what is left and cut out Christmassy shapes (stars, snow flakes, holly leaves, gingerbread men, etc). Lay the shapes on top of the marmalade.
- Bake in the preheated oven until golden, about 20 minutes.
- Remove from the oven and let cool on a wire rack. Dust with icing sugar once at room temperature and serve.
To make the cut-out pastry on top of the tart hold its shape, you can transfer each shape to the tart still in its metal cutter. Bake with the cutters in place, then remove immediately once you take the tart out of the oven.
If you want homemade orange marmalade, don't miss this recipe.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Absolutely delicious! I substituted the walnuts for another 50g of the desiccated coconut (my fella doesn't like walnuts!) and it worked very well, added that lovely coconutty sort of crunchy texture, if you know what I mean! Warning though, once you've tried it, you will want to eat ALL of it!!-05 Dec 2015
- 250g/9oz ready-rolled shortcrust pastry
- 250g/9oz unsalted butter
- 250g/9oz caster sugar
- 4 free-range eggs
- 250g/9oz ground almonds
- 1 jar marmalade
- 150g/5½ oz flaked almonds
- 250g/9oz clotted cream or crème fraîche, to serve
Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry.
Make an almond paste by beating together the butter and sugar in a large mixing bowl. Add the eggs one by one, beating well between each addition. Mix in the ground almonds, then place in the fridge to chill for 10 minutes.
Spread a very generous amount of the marmalade on the base of the tart. Top with the almond paste and scatter over the flaked almonds. Bake for 40–50 minutes, until the pastry is crisp and the filling golden and risen..
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- 2 cups all-purpose flour
- 1 cup butter, softened
- ½ cup white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container mascarpone cheese
- 1 cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon (Optional)
- 2 cups sliced fresh strawberries, or as needed
- 2 cups fresh blackberries, or as needed
- 3 kiwis, peeled and sliced, or as needed
- ½ cup white sugar
- 1 tablespoon cornstarch
- ¼ cup water
- ½ tablespoon lemon juice
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
Glaze the entire top of each tart gently using a pastry brush.
Lemon Honey Marmalade
I first made this tasty preserve in the spring before many of the other fresh fruit options were available locally and have been thoroughly enjoying it ever since. You can always find decent lemons year round which makes this spread a great preserving option for any season. Although I have made different marmalades in the past with oranges mixed with Campari liqueur, or even with blood oranges, I had never made a lemon marmalade before and loved both the texture and tart flavor created in this jam. This is such an easy preserve to make and has so many uses in the kitchen. It’s tart, fresh flavor makes it great for everything from a spread for morning toast, to a fruit topping for a bowl of yogurt. I also use this delicious spread in my baking as a filling for cakes, melted as a topping for quick loaves, or even add a dollop inside muffins for a delicious surprise.
I use organic lemons whenever possible, and this marmalade will last for up to two years when preserved and stored in hot, sterilized sealed canning jars. To test if your jam has set, place a small plate in the freezer before you start your jam. Once you feel your jam may be ready, drop a spoonful of jam onto the frozen plate and move it back and forth. If the jam is ready it will mound on the plate, and not run off.
Deborah Mele 2011
Giada's Italian Olive Biscuits
Recipe by Giada De Laurentiis
I love when biscuits or scones have a sweet and savory aspect! In these buttermilk biscuits, I took a simple recipe and made it into something special by adding chopped green Spanish olives into the batter. I love to serve this with orange marmalade for that sweet-salty flavor – it sort of reminds me of the flavors you’d get from a great cheese board!
Savory Italian Tart
Originally posted October 14, 2007 – I have been making so many recipes from the archives lately that I have a whole folder of them that I haven’t even had time to update. After looking through that folder, I decided that I just had to repost this one today. If you are still having warm temps like we are, and are still able to get garden fresh tomatoes, they are perfect in this recipe. I especially love that this can be served for breakfast, lunch or dinner.
Sometimes you find good recipes in unexpected places. You would think that all of the best recipes come from the best restaurants, or the best cookbooks, or the best blogs. But sometimes, a really good recipe comes right off of the package of something!!
This Italian tart recipe was on the package for my tart pan that I bought awhile back. It sounded good, so I saved the cardboard that it was on, and finally took the time to make it a couple of weeks back. Not only was it quick and simple to prepare, it was delicious!! I made this back when I had a surplus of tomatoes from the garden, so it was a good recipe to use some of those up as well. (I am so far behind on blogging some of my cooking adventures!!)
This is kind of a quiche-like dish, but quite a bit more substantial. The only thing I would be careful of is that it doesn’t make for very good leftovers. The crust gets quite soggy, but it is still tasty to just eat out the filling!
After I made it, I typed out the recipe to file away, but threw away the cardboard before checking to see if there was someone to give credit to, but the tart pan is made by Wilton, so Wilton will get the credit!
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- 1 (9 inch) refrigerated pie crust
- 1 cup Egg Beaters® Original
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fat free milk
- 2 cups assorted fresh fruit (such as blueberries, sliced strawberries, and/or peaches)
- 8 tablespoons Reddi-wip Original Whipped Light Cream
Preheat oven to 350 degrees F. Place pie crust in 9-inch pie plate, pressing crust firmly into bottom and up sides of plate. Flute edge.
Beat Egg Beaters, sugar and vanilla in large bowl with wire whisk until blended. Gradually beat in milk until combined. Place pastry shell in oven. Carefully pour filling into prepared crust. Bake 40 minutes or until knife inserted near center comes out clean. Cool completely on wire rack.
Chill until firm, about 2 hours. Arrange fruit on top.
Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving, if desired.
Im very frustrated. I don't get the instructions. remove the pith and peel and boil in a large pan of water. Drain do this three times.? Huh? why not once for 15 min. or perhaps it needs to be cooled and then boiled again but that's not what it says. Boil it in a large pot of water, dump it and do it again three times? This makes no sense, I must be misunderstanding.
Fantastic. My first attempt ended badly because I didn't question the recipe. The recipe calls you to simmer cream - which is a scosh bit risky as you can get into scald territory fast. My second attempt the second I saw tiny bubbles form at the edge of the milk mixture I moved it off the heat. I had much better results the second time and got rave reviews.
I read a review by someone who had difficulty with this recipe - I am not sure why! This is the BEST lemon panacotta recipe. It was easy to make and really super delicious. Let it set up at least one day - it was even better after 2 days. An excellent "make ahead" dessert!
This was our second attempt at pannacota. We started with a vanilla recipe that turned out really well, and, feeling emboldened, we thought lemon would be a nice summer treat. Unfortunately this recipe didn't work out for us. It separated and the creamy layer was gritty. Even with the marmalade (which was not received well by our guests as it was chewy) there wasn't enough lemon flavor.
Amazingly delicious! Definitely a keeper, everyone loved the combination.
I love pannacotta, I love lemon, and I love marmalade. First off, the marmalade: I found a fool-proof marmalade recipe in the NYTimes that I used and did not bother with this one (too many useless steps and not enough sugar IMHO). http://cooking.nytimes.com/recipes/1013456-meyer-lemon-and-blood-orange-marmalade. I just used the lemons and three made 2 cups of fruit, I got a cup of juice and added 1 cup water and followed the NYT recipe. Dee-lish. But any berry compote/syrup would be easier and just as tasty. The pannacotta was spot on and lemon-y so very tasty. I didn't have vanilla bean so just used the extract.
Delicious, refreshing, sweet, tart and creamy. Couldn't save it for dessert. Had to try it for breakfast. Very good!
The Panna Cotta part of this recipe was excellent, great flavor and very creamy. All my guests loved it. The marmalade, however, was a big problem for me. I made it according to the recipe, but, the lemon peel was very chewy and tough. I thought I perhaps cooked the peel too long and maybe on too high heat so I made it again, but it turned out the same way with lower heat and exactly 10 minutes, plus the syrup was too runny. So I made it a THIRD time. This time I cut the peel off with more pith and then cut the peel into thicker slices. The texture was a tad better, but it was also quite bitter. So, I gave up and just served the least worst one with the dessert. Did anyone else have this same problem with the marmalade? No other commenters mention it. Would love to figure out how to keep the peel tender, it was great with the Panna Cotta otherwise.
I can't wait to try this but I'm thinking I'll make a little raspberry sauce instead of the marmalade. The color will really add to the presentation.
Delicious. Not difficult at all, just a bit of time at the stove to boil the peel, etc.. The marmalade is incredibly nice, though the panna cotta was delicious without it. Iɽ say the panna cotta is actually more vanilla-flavored than lemon, so if you really want a kick of lemon it needs the marmalade. If you're worried about how much pith to include, don't worry too much. We included "some of it" and it worked just fine-- a bit of that bitter that you want in marmalade, but mostly sweet. I agree the servings are a bit small Iɽ probably split it into six ramekins next time.
Delicious. I was a little concerned that the 8 servings looked a little small, but it was perfect. The marmalade was great, but other garnishes might be less time consuming.
Delicious with Meyer lemons. Took longer to reduce the lemon marmalade, but worth it!
Tasty, but a little complicated to make.
So tasty. a perfect ending to a spicy meal. I did rush the marmalade a bit, I should have cooked it a little bit longer. Much better than a chocolate dessert. Having an Italian themed party next month and planning to serve little shot glasses of this and also tiramisu. Yum!
This was incredibly delicious. It's a bit of work but worth it. The marmalade is delicious, it took longer than the recipe said and it made a LOT. I doubled the recipe and unfortunately also doubled the marmalade, which was unnecessary. I have a LOT leftover. I topped the pannacotta with the marmalade and chopped pistachios and it was awesome.
I'm making this again this weekend for the umpteenth time. First, it has two very important advantages. It is not terribly time-consuming to make and it is possible to make it at way ahead of serving. Second, it is light and the marmelade is terrific -- sweet and tart. The pannacotta comes easily out of the ramekins, holds its shape and makes a beautiful presentation.
Oh my! I used meyer lemon & the flavour is incredible but have also made it with regular lemon & it was delicious. With the marmalade it's incredible. My family & guests have raved about it. This recipe is amazing - definitely a keeper!
Yummy!! I made it at home exactly what is above, and the dish is delightful, I also made it for my friends and they loved it, too.. Thanks for sharing.. Try these sites www.gourmandia.com and www.everythinglemon.com for more fantastic recipes.
Delicious! Loved the flavors. The marmalade was amazing. Didn't want to purchase the vanilla bean - so I just used some vanilla extract.
Wonderful. Definitely take the time to make the marmalade - it really makes this amazing.
Easy. I used 1 cup of whipping cream and one cup of half and half, then just plain skim milk when whole milk was called for. The lemon garnish was a big plus--gave distinctive added flavor and great for the appearance. I plan to repeat for guests this weekend. I am still getting compliments on my last attempt. Jeanne
Made panna cotta for the first time with this recipe for my husbands birthday. It was fantastic. Big hit! I halved the recipe since there are only two of us and it turned out perfectly and deliciously. Can't wait to make again for company.
Did the first attempt, it was simple and easy to make, although i supposed to use the heavy cream instead of whipped cream (bought the wrong type), but still, the taste, texture of the pannacotta is good!! it really goes with the lemon marmalade!
What a wonderful desert! It was easy to make and so delicious. I will definitely make again and may try orange next time.
Wonderful. Light, clean tasting and the marmalade was GREAT! Highly recommend it.
The i newsletter cut through the noise
Planning your festive food shop is vitally important. It’s all too easy to fill your trolley with things you really don’t need. And try to get as much as possible from independent shops and farmers’ markets.
When you are shopping, try to be conscious of waste. Most of us buy too much at this time of year and there are always leftovers. So shop and cook with this in mind.
Not that leftovers are always a bad thing – in fact some of my favourite meals like soups, pies, quiches and omelettes are made using yesterday’s dinner. And once a year, at midnight, I indulge in a rather large cold turkey, stuffing and cranberry sandwich. Simply divine.
POTTED SMOKED TROUT WITH TOASTED SOURDOUGH
Smoked fish will always play a part at Christmas time. This potted smoked trout is cheaper than salmon and, I’d say, has a finer taste. Little individual pots are great, but why not make one large one that you’ll go back to again and again?
2-4 fillets of smoked trout
The smallest pinch of mace
125g unsalted butter individual herb leaves for decoration
Pickles (cucumber, cauliflower, onions), to serve
• Flake the trout into a mixing bowl, removing any bones as you go.
• Season with a good twist of pepper from a mill, lemon juice and a small pinch of ground mace.
• Incorporate all the ingredients and spoon into a serving dish or individual ramekins.
• Meanwhile, melt the butter over a low heat and clarify by removing the milky liquid at the bottom of the pot.
• Pat down the trout and carefully pour the clarified butter over the fish. Add a few herb leaves for decoration.
• Allow the pots to cool and serve at room temperature. Present with toasted sourdough bread and pickles of any type.
WHOLE ROAST DUCK WITH MIXED SPICE AND ORANGE
This can be enjoyed on Boxing Day, or any time when friends are round. In this recipe, I use mixed spice, but if it’s not for you, then simply remove it. The marmalade is quite sweet, but that cuts through the rich meat. Do remember to make a stock from the carcass, along with any leftover veg.
A whole free range duck (about 1.5kg will feed four to six easily)
A good pinch of sea salt and pepper
A couple of cloves of garlic
• Pre-heat oven to 220C/Gas Mark 7. Remove all packaging and ensure the cavity is empty and has no bag of giblets in it.
• Season the duck all over with salt and pepper and half the mixed spice. Using a fork, prick the duck all around the underside and around the legs as this will allow a lot of the fat to render out to be absorbed into your roast potatoes later.
• Place the duck on a trivet or cooling wire within an oven-proof tray. Season the cavity and add the thyme and garlic. Remove the zest from the orange and reserve, then add the whole orange to the cavity.
• Place the bird in your pre-heated oven and roast for 1 hour. Then remove it from the oven and lower the temperature to 160C/Gas Mark 4. While you’re waiting for the oven to adjust, rub the mixed spice into the duck before returning it to the oven to cook for a further 45 to 60 minutes. This time remove and “paint” the dark marmalade all over the bird with a pastry brush.
5 Return the bird to the oven for a further 15 minutes to form a glaze. Then remove and sprinkle the reserved zest over the top.