Orange Tart
Ingredients for 4 people
  • 3 Arance Rosse di Sicilia (blood oranges)
  • 450 g sweet pastry (ready-frozen if desired)
  • sugar
  • butter
  • 1 jar orange marmalade (about 200 g)
Grease a 24-cm spring-form pan with butter and dust with flour. Line with the pastry. Cover with a sheet of aluminium foil and dried beans. Bake blind at 180°C for approximately 25 minutes.

Caramelize a few tablespoonfuls of sugar with a little water.

Add the rind of 1/2 orange (Arancia Rossa di Sicilia) cut into slices. Let it cool on a greased plate.

Spread the marmalade on the pastry and decorate with thin orange slices and the caramelized orange rind.

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