1 hr
Serves 8


Almond and Marmalade Tarts

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  • Pastry:
  • 75g pure icing sugar
  • 25g maize cornflour
  • 25g Gluten free plain flour
  • 75g unsalted butter, chilled and diced
  • 2 egg yolks
  • Filling:
  • 80g unsalted butter
  • 75g (⅓ cup) caster sugar
  • 1 tablespoon brown sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • 20g gluten free plain flour
  • 2 tablespoons good quality orange marmalade
  • icing sugar, for dusting


  • 1. To make the pastry, place the icing sugar, almond meal, flours and butter in bowl of food processor. Blend until mixture resembles fine bread crumbs. Add yolks and pulse until mixture is just combined. Remove the soft dough and form into a 2 cm thick disc. Wrap in plastic wrap and refrigerate for an hour to rest and firm up.
  • 2. Preheat oven to 180°C.
  • 3. Line 8 muffin moulds with paper cases. Divide dough into eight and roll into balls. Place a ball into base of each lined muffin mould. Using finger tips, press dough over base and about ½ cm up the sides to form a tart shell. Refrigerate tart pastry shells for 20 minutes.
  • 4. For the filling, place butter and sugars in bowl of food processor. Blend until creamy. Add the egg and vanilla and blend until well combined. Add the almond meal and flour and pulse until just combined.
  • 5. Divide marmalade between the tart shells. Top each with a spoonful of filling. Bake for 15 minutes until golden.
  • 6. Cool for 5 minutes. Remove pastry cases onto a wire cooling rack and cool completely. Remove paper cases. To serve, dust with icing sugar.
  • 7. Best served on day of making. Store in airtight container in refrigerator for up to 3 days. Serve at room temperature.

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