Buttery, crumbly shortcrust pastry, sunlit quince marmalade, and a golden lattice top make this Italian-style tart fragrant with citrus and quince. Perfect with tea or coffee, it slices neatly and stays fresh for days.
Ingredients
For the dough
- All-purpose flour — 280 g (2 1/4 cups)
- Cold unsalted butter — 140 g (1/2 cup + 1 tbsp)
- Sugar — 100 g (1/2 cup)
- Egg — 1
- Egg yolk — 1
- Baking powder — 1 tsp
- Salt — 1/4 tsp
- Lemon zest — 1 tsp
- Vanilla extract — 1 tsp (optional)
For the filling and assembly
- Quince marmalade (or quince paste) — 300 g (10.5 oz)
- Orange juice — 2 tbsp
- Egg, for brushing — 1
Step-by-Step Recipe
- Prepare a 22–24 cm (9–10 inch) tart pan: butter and dust with flour, or line with parchment. Preheat the oven to 180°C (356°F).
- Make the dough: combine the flour, sugar, baking powder, salt, and lemon zest. Rub in the cold butter, cut into cubes, until the mixture resembles fine crumbs. Add the egg, egg yolk, and vanilla, then bring the dough together quickly into a ball without overworking it.
- Chill: divide the dough into 2 portions, about 2/3 and 1/3. Wrap and refrigerate for 30 minutes.
- Make the filling: cut the quince marmalade into cubes and warm it gently with the orange juice over low heat until softened and spreadable. Let cool slightly.
- Roll out the larger piece of dough to a 3–4 mm thickness. Line the pan, form the edges, and prick the base with a fork.
- Spread the filling in an even layer.
- Roll out the remaining dough, cut into strips, and arrange as a lattice. Brush the top with beaten egg.
- Bake for 30–35 minutes, until golden brown. Cool completely on a wire rack, then cut into portions.
Nutritional Value
| Item | Per serving (1/10 tart) |
|---|---|
| Calories | 312 kcal |
| Protein | 4.6 g |
| Fat | 14.5 g |
| Carbohydrates | 41.8 g |
| Sugar | 18.9 g |
| Dietary fiber | 1.6 g |
| Sodium | 120 mg |
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Tips and Variations
- No quince marmalade? Use a thick jam instead, such as apricot, orange, or fig, or quince paste.
- For a brighter citrus note, swap the orange juice for 1–2 tbsp lemon or mandarin juice.
- For extra crunch, add 2–3 tbsp chopped almonds or hazelnuts to the filling.
- For a neat lattice, chill the dough strips in the freezer for 5–7 minutes so they are easier to handle.
- Storage: keep the tart at room temperature under a cover for up to 3 days, or refrigerate for up to 5 days.
Frequently Asked Questions
What size pan is best?
A 22–24 cm (9–10 inch) pan with low sides works best. In a larger pan, the tart will be thinner and bake a little faster.
Can I make it without eggs?
Yes. Replace the egg in the dough with 45–50 ml cold cream or milk, and the yolk with 1 tbsp yogurt. You can skip the egg wash or brush the top with milk instead.
The filling turned thick and sticky — what should I do?
Warm the marmalade with an extra 1 tbsp juice or water until softened. Don’t overheat it, or it may boil.
Can I freeze the tart?
Yes. Wrap the completely cooled tart tightly and freeze for up to 2 months. Thaw in the refrigerator, then warm for 8–10 minutes at 150°C (302°F).