Marmalade Shortbread Crumble Tart (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
225 g unsalted butter, at room temperature
02 -
135 g caster sugar
03 -
2 to 3 teaspoons very finely minced fresh rosemary, plus additional for garnish
04 -
1/4 teaspoon fine salt
05 -
1 teaspoon pure vanilla extract
06 -
250 g plain flour
→ Filling
07 -
240 g tangerine marmalade
# Instructions:
01 -
Preheat oven to 175°C. Prepare a 23 cm tart pan with a removable base.
02 -
In a mixing bowl, beat the butter, sugar, and minced rosemary until light and fluffy.
03 -
Mix in salt and vanilla extract, then gradually blend in the flour until the dough is just combined and crumbly, with no dry patches remaining.
04 -
Press approximately 60% of the dough evenly into the bottom of the tart pan, distributing crumbles across the base before patting down. Lightly flour fingertips as needed.
05 -
Spread the tangerine marmalade evenly over the base. Crumble remaining dough over the marmalade, leaving some marmalade visible.
06 -
Bake for 35 minutes, or until the topping is just beginning to turn lightly golden without browning.
07 -
Allow to cool for 15 minutes. Remove from pan, garnish with extra minced fresh rosemary, and portion into 8 slices.
# Notes:
01 -
Flouring your fingertips will help prevent sticking when pressing the dough into the pan.
02 -
Use only fresh rosemary for optimal flavour and fragrance; dried herbs are not recommended.