Spiced Marmalade Marzipan Tartlettes

What is this food blogging mularky doing to me? So, I think I can invent recipes now? Well, at least I can try. I blame the Paper Chef !

Coriander ~ Ginger ~ Almonds ~ Winter Squash


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Pate Sucre: Mix 2.3 cups all purpose or pastry flour with 0.3 cup of bakers sugar and a pinch of salt. Crumb together with 1/2lb chilled butter cut into little squares. Whisk 2 two egg yolks (keep the whites) with 2 tbsp heavy cream. Combine gently with crumbs to form dough. Wrap and chill in fridge for an hour.
Chill a 24-mini-muffin pan in the freezer.
Roll out the dough and cut into circles to fit your tin. Line each muffin tin with a circle of dough. Return tin to freezer for an hour.
Bake cases for about 15 minutes in a 375 F oven until light golden brown.



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Filling: Prepare 1 cup of cooked, mashed butter nut squash. Leave to cool. Mix together 1 cup fine ground almonds, 0.5 cup of Bakers Sugar, 1 tsp ground ginger, 1 tsp ground coriander, the grated zest of 1 lemon and 1 orange, pinch salt. Stir in the mashed squash.
In a separate bowl, whisk the two egg whites until forming soft peaks. Fold into the squash/almond mixture. Pop in the freezer for 15 minutes to firm up. Reduce oven to 325F.

Compile: Fill the bottom of each tartlette with .5 tsp of marmalade. Cover with 2tsp of the almond/squash mixture and then sprinkle with Raw Flaked almonds.

Bake: Pop back in the oven for 40 minutes, til firm on the outside and soft in the centre. Remove from tin and leave on a rack to cool. Sprinkle with powdered (icing) sugar.

Result: Crispy, light, delicious with a soft centre. Mildly spiced with a little kick of bitter marmalade to counteract the modest amount of sugar.


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Original Recipe Copyright of Sam Breach

Spiced Marmalade Marzipan Tartlettes