Bergamot Marmalade Tart

Gallery

Description

The Reggio Calabria bergamot is a unique citrus fruit grown almost exclusively on the Ionian coast of Calabria. Its intense, floral scent, with citrusy and slightly bitter notes, makes it the absolute star of this refined tart. Crisp, buttery pastry embraces a filling of bergamot marmalade with a golden color and unmistakable flavor.

Ingredients

• For the shortcrust pastry: 300g flour 00, 150g cold butter, 100g powdered sugar, 2 egg yolks, zest of 1 lemon, a pinch of salt
• For the filling: 300g bergamot marmalade from Reggio Calabria
• Icing sugar to decorate to taste.

Preparation

1. Quickly mix flour, cubed butter, powdered sugar, egg yolks, lemon zest and salt until smooth. Wrap in plastic wrap and refrigerate 30 minutes.
2. Preheat oven to 180°C (350°F). Roll out 2/3 of the shortcrust pastry into a buttered and floured 24-cm cake pan, prick the bottom with a fork.
3. Spread the bergamot marmalade evenly over the pastry base.
4. With the remaining shortcrust pastry, form strips and create the classic grid on the surface.
5. Bake for 35 minutes until golden brown. Let cool completely before unmolding. Sprinkle with powdered sugar and serve.