Drambuie Marmalde Tart | Roving Haggis
🏴 DRAMBUIE MARMALADE TART 🏴
My love affair with Bakewell tart like things is never ending, and I whipped this one up for a Burns Night themed dinner recently - inspired by my pal gifting me some home grown Seville oranges - the perfect marmalade orange! I made my marmalade as per my reel, but tipped in a healthy pour of Drambuie at the end of cooking, and I also made the Drambuie ice cream - a classic vanilla ice cream again with Drambuie added before churning! Simples!
Makes 1 tart (25cm diameter)
Almond Shortcrust:
150g plain flour
50g ground almonds
100g butter
50g icing sugar
1 egg yolk
30ml cold water
Add the plain flour, ground almonds & icing sugar to a stand mixer fitted with the paddle attachment and add the butter, mix until it’s like breadcrumbs then add the egg yolk and water. Mix until it comes together. Remove and gently knead then press into a flat round shape, cover in plastic wrap and chill.
Once chilled for 3 minutes, roll out and line buttered tin. Prick base with a fork, line with baking paper and fill with baking beans or rice. Bake in a preheated oven at 180c fan for 10 minutes. Remove the beans and baking paper and bake for a further 6 minutes. Leave to cool.
Filling:
1 Seville orange (boiled whole till softened, 45 minutes)
140g butter
140g caster sugar
3 eggs
200g almond flour
30ml Drambuie
Cream the butter and sugar, purée the boiled orange, skin and all and add along with the eggs. Mix well and add the almond flour. Again, mix thoroughly.
Add a layer of your Drambuie marmalade to bottom of cooked pastry. I made mine, but you could always just stir a wee dram of Drambuie through shop bought marmalade! Then cover with your orange frangipane, smoothing out to the edges with a palette knife. Cover with a sprinkle of flakes almonds then into the oven at 180c fan for 30 minutes.
When it’s cooled a little, sift over icing sugar and serve with Drambuie ice cream, a drizzle of orange infused olive oil and a wee dram of Drambuie on the side!
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