These sweet little tarts have a buttery base and a surprise filling; all covered by a soft and lemon-scented cake topping. This treat is a perfect partnership between cake and tart.
The tarts ate baked in a muffin pan and have 2 very easy stages of preparation.
Stage 1 – prepare the tart shells.
Stage 2 – prepare cake topping.
The filling can be any jam but orange marmalade does lead the jam pack where taste is concerned. Only a small amount of filling is nestled within each tart but they add a wonderful flavour to the tart.
I will be tempted to try a few chocolate chips or some lemon curd as a filling when I bake this again.
Ingredients
Pastry
- 225 g cake flour
- 100 g butter
- about 8 tsp cold water
- 4 TB marmalade jam or any jam of your choosing.
Topping
- 100 g butter
- 100 g caster sugar
- 2 large eggs
- 100 g self-raising flour
- 1/2 tsp baking powder
- finely grated zest of one orange
- icing sugar to dust
- Preheat oven to 180 degrees celsius
- Lightly grease 2 muffin pans.
- Add cake flour to a bowl and rub in butter till the mixture looks like fine breadcrumbs.
- Add cold water and mix to form a firm dough.
- Knead until smooth.
- Thinly roll out dough on a floured surface.
- Cut out 24 circles with a 8 cm round pastry cutter. May have to repeat rolling to finish cutting out circles with remaining dough.
- Gently arrange each circle into muffin pan.
- Dollop about half a teaspoonful of marmalade into each tart shell.
- In another bowl measure all the topping ingredients excluding the icing sugar.
- Beat with an electric beater till well blended, pale in colour and fluffy in texture.
- Using a teaspoon, dollop topping over each tart shell, completely covering filling.
- Bake for 30 – 35 minutes until the cake topping is well risen and golden brown in colour.
- Leave to cool in pans for a few minutes before carefully lifting onto a wire rack to completely cool.
- Lightly sift icing sugar over tarts.
