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Sunny Days and Marmalade Tarts

It’s been almost Spring like today.  I woke up before the sun and sat with a cup of tea watching it come up over the garden.  A rare opportunity with children in the house. I’ve been distracted by the sky ever since.  It’s been so vividly blue I couldn’t help stopping and staring out into it.  I love this kind of weather.  It’s cold and crisp so cups of tea amidst the pottering and distraction have been plentiful.

My pottering led to a fridge clean out leaving just one more jar of my favourite elderflower and lemon marmalade and a nearly full jar of orange, bergamot and lime marmalade from Artisan Kitchen.  A leaving gift from work colleagues of long ago. Cleaning the fridge led to a stock take of the cupboards.  Half eaten jars of marmalade, half used packs of butter, nearly empty bags of flour and a few eggs.  The perfect ingredients for some simple and fast baking and something sweet to accompany my tea.  And of course the weather inspired a little floral connection too.

Marmalade Meringue Tarts

  • Servings: 12
  • Time: 60 mins
  • Difficulty: Intermediate
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Marmalade Meringue Tarts

Simple but indulgent and perfect for using up marmalade

You’ll need

    • 1 shallow tart trays
    • A round or flower shaped cutter
    • 200g plain flour
    • 100g cold unsalted butter
    • 2 tbsp icing sugar
    • 1 large egg
    • 1-2 tbsp very water
    • Some marmalade
    • 55g egg whites (whites from about 1.5 large eggs)
    • 110g caster sugar
    • 2 tbsp orange blossom water

To make 12 tarts

  • Make the pastry first.  Blitz the flour, butter and icing sugar in a food processor til you get breadcrumbs.
  • Beat the egg with the very cold water and then slowly add this to the breadcrumbs a little at a time to make a soft dough.  Leave the pastry to rest in the fridge for at least 30 minutes.
  • When you are ready to bake, preheat the oven to 200C and grease the tart trays .  If you are using a flower cutter you will need to space them out to about 6 per tray.
  • Roll the pastry out to a few millimetres thick and then cut out 12 flowers.
  • Put the pastry flowers into the trays, press down gently, then prick the bases lightly with a fork.
  • Lay a little foil on top and then fill each with some baking beans.

Flower shaped pastry

Flower shaped pastry for Spring like days


  •  Bake for 5 minutes and then take the baking beans off and bake for a further 5 minutes til golden brown.
  • Leave them to cool while you make the Italian meringue. Whisk the egg whites til you get stiff peaks and then stop.
  • Heat the caster sugar with 2 tbsp of orange blossom water to 115C.  It will become a syrup.
  • Pour this in a thin stream over the stiff egg whites whisking all the time.  Continue whisking til the mixture goes smooth, stiff and glossy.
  • Dollop some marmalade into each cooked pastry case and then dollop over some meringue.  Or pipe it in blobs as I’ve done.
  • Finally, the best bit, lightly blow torch the meringue to brown it off or you can pop it under the grill for a few minutes.

Marmalade Meringue Tarts

Marmalade Meringue Tarts


How do you spend your sunny days? Have you made any marmalade with the Seville oranges in season?