Easy Italian Apricot Marmalade Tarta

Apricot Marmalade Tarta 

2 ready-made pie crusts (or make from scratch)

1 ½ cups apricot marmalade

1 bay leaf

Pinch salt

Pinch freshly ground pepper

1 egg, beaten

Preheat oven to 350F.

Place one pie crust evenly in a 9 pinch tart pan. Prick holes at the bottom of the tart pan. The crust will not be deep, about 1/2 inch in thickness.  

In a small pan, warm the apricot marmalade with the bay leaf, salt and pepper. Remove the bay leaf, and transfer marmalade to the tart pan. 

Cut six to eight (½ inch) strips of dough with the remaining pie crust to cover the top of the tart pan. Create any design you like. Brush the dough strips lightly with egg wash and place in the oven.  Bake at 180° about 30-40 minutes or until the tart is golden.  Remove from oven and allow to cool in the pan.  Serve with whip cream or vanilla ice cream.

Apricot marmalade

Apricot marmalade is one of my favorite preserves. It is often used in Italy for pastries, cookies, and tarts. My apricot tart is a classic and simple Italian pastry that can be accomplished in just a few steps. It takes minutes to prepare and less than 45 minutes to bake. I like it for breakfast, as a dessert or a snack with tea or cappuccino.

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Kumquat Marmalade

Kumquat Marmalade

1 pound fresh kumquats (organic, if possible)

4 ¾ cups granulated sugar

3 ½ cups water, divided

2 bay leaves

Pinch salt

Pinch pepper

Juice ½ lemon

1/2 (1.75-ounce) package powdered pectin

Cut the kumquats in half lengthwise, discard seeds.

In a large deep pan, combine sugar, 3 cups water and lemon juice. Bring to a boil. Reduce heat, add the bay leaves, salt and pepper, and simmer uncovered for 20 minutes stirring occasionally.

Mix ½ cup of water and pectin together. Add to the pan, stirring well.  Bring to a boil, simmer and cook about 5 minutes. Remove from heat; discard bay leaves, and skim foam off top. Yields about 4 cups. 

kumuats

A kumquat is a small and charming citrus fruit that may seem useless. Eaten fresh, its peel and pulp, does not have such an invigorating flavor, and it is filled with giant seeds. As a food, it may not be as tasty, but as marmalade it has an exotic flavor. It is a delicacy to impress even the most discerning guest.

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Easy Cooking with Alba : Kumquat Marmalade

Easy Cooking with Alba : Kumquat Marmalade: Kumquat Marmalade 1 pound fresh kumquats (organic, if possible) 4 ¾ cups granulated sugar 3 ½ cups water, divided 2 bay leave...

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