6 oz (175 g) shortcrust pastry
3 tbsp thin-cut orange marmalade
3 oz (75 g) butter, cut into small pieces
3 oz (75 g) caster sugar
1 egg
2 tsp finely grated orange rind
1 oz (25 g) ground almonds
4 oz (110 g) self-raising flour, sifted
2 tbsp orange juice
1 1/2 oz (35 g) almond halves or slivers
3 tbsp thin-cut orange marmalade
3 oz (75 g) butter, cut into small pieces
3 oz (75 g) caster sugar
1 egg
2 tsp finely grated orange rind
1 oz (25 g) ground almonds
4 oz (110 g) self-raising flour, sifted
2 tbsp orange juice
1 1/2 oz (35 g) almond halves or slivers
method
1. Preheat the oven to 425°F (220°C) gas mark 7.
2. Roll out the pastry on a lightly floured board and use to line a 7 inch (17.5 cm) ovenproof pie plate.
3. Spread the base with the orange marmalade.
4. Cream the butter and sugar together until light and fluffy, beat in the egg, stir in the orange rind and almonds, and then fold in the flour alternately with the orange juice.
5. Put the mixture into the pastry case, spread evenly with a knife and decorate with the almonds.
6. Bake in the oven for 20 minutes and then reduce the heat to 325°F (170°C) gas mark 3 for 20 minutes.
7. Serve hot or cold.
2. Roll out the pastry on a lightly floured board and use to line a 7 inch (17.5 cm) ovenproof pie plate.
3. Spread the base with the orange marmalade.
4. Cream the butter and sugar together until light and fluffy, beat in the egg, stir in the orange rind and almonds, and then fold in the flour alternately with the orange juice.
5. Put the mixture into the pastry case, spread evenly with a knife and decorate with the almonds.
6. Bake in the oven for 20 minutes and then reduce the heat to 325°F (170°C) gas mark 3 for 20 minutes.
7. Serve hot or cold.
serving amount
serves 4
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