A jar of home-made, jewel-like orange marmalade is the inspiration behind this recipe which made my day very special.  There is nothing better in the morning than a nice cup of tea and one of this friable, citrusy tartlets.

6 tartlets

INGREDIENTS

200 g of self-raising flour

100 g of cold butter, cubed

100 g of caster sugar

1 egg

Zest of 1 orange, finely grated

1 pinch of salt

6 tablespoons of orange marmalade (about 280 g)

METHOD

In a mixing bowl sift together the flour, caster sugar and a pinch of salt until well combined. Rub the butter into the mixture with your hand, until it starts looking like breadcrumbs.

Add the egg and the orange zest and  work together with your hands until the pastry comes together.

Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes. Preheat the oven to 180°C Fan. Grease the tartlet tins with some butter.

Remove the pastry from the fridge and roll it out on a well-floured surface to a thickness of about 5mm/¼in, setting aside a little pastry to cover the top of the tartlets with some stripes.

Cut circles of the pastry out with a cutter – I personally used a classic tea cup – then press the pastry into the tart tin with your fingers.

Put one tablespoon of orange marmalade into each tartlet, carefully levelling off with the back of the spoon. Decorate with the characteristic stripes.

Place it in the oven for about 20 minutes until lightly golden. Leave them to cool in the tins for a few minutes then finish cooling on a wire rack.

TEMPTING TIPS

To get lovely friable tartlets make sure you knead the pastry quickly to prevent it becoming warm.