Woman’s Weekly UK – 23 July 2019

Spanish-style orange almond tart

PER SERVING:

515 cals; 26g fat;

12g sat fat;

36g carbs

SERVES 8
✿ 120g (4oz) unsalted
butter, softened
✿ 70g (2½oz) golden caster
(superfine) sugar
✿ 2 eggs
✿ Finely grated zest of 1
orange, plus a few orange
slices for decoration
✿ 200g (7oz) ground
almonds
✿ A splash of Spanish brandy

or sherry (optional)

✿ 20cm (8in) ready-made

sweet shortcrust

pastry case

✿ 150g (5oz) orange

marmalade

✿ 18 blanched almonds

1

Preheat the oven to

180C/Gas 4.

2

Beat the butter and caster

sugar in a mixing bowl until

pale and fluffy. Crack in the

eggs and beat then fold in the

orange zest, ground almonds

and brandy or sherry, if using,

then place to one side.

3

Put the pastry case on a

baking sheet and spoon

100g (3½oz) of the marmalade

over the base, spreading it out

thinly. Spoon the almond filling

on top of the marmalade and

smooth over.

4

Arrange the almonds and a

few thin slices of orange on

top and bake for 25–30 mins.

5

Remove from the oven and

leave to cool in the tin for a

few mins, then carefully remove

the tart from the tin and transfer

to a wire rack to cool until warm.

6

Warm the remaining

marmalade in a saucepan

then brush this over the tart.

Slice and serve.

Loosely based around the Galician Torta de Santiago,

this easy orange tart can be put together in minutes.