Tuesday, 16 April 2013

Sweet Orange Marmalade Tarts






Sweet Orange Marmalade Tarts

Pastry

Plain Pastry

For one single-crust pie or 4 to 6 tart shells

Ingredients

1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water

Filling

Smucker’s Sweet Orange Marmalade

Method

1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas.)
3.                  Sprinkle 1 tablespoon water over part of mixture.
4.                  Gently toss with fork.
5.                  Push to side of bowl.
6.                  Repeat till all is moistened.
7.                  Form into a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.)
8.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
9.                  Roll from center to edge till 1/8 inch thick.
10.              With a 4” round cookie cutter cut into circles.
11.              Fill the center with approximately 1 – 2 teaspoons of Smucker’s Sweet Orange Marmalade and spread leaving about 1” edges.   Fold in the 1”edges over marmalade, pleating as necessary to fit snugly around marmalade. 
12.              Place on lightly greased cookie sheet.
13.              Bake at 400°F.
14.              Bake for approximately 20 minutes until lightly brown.

Sweet Orange Marmalade Tarts were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pastry Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Pastry”, page 230 of the Third Printing 1970.



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Thank You! 

Shirley-Ann Pearman

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