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Sunny Days and Marmalade Meringue Tarts

24th January 2015 By Urvashi Roe 27 Comments

Jump to Recipe - Print Recipe

It’s been almost Spring like today.  I woke up before the sun and sat with a cup of tea watching it come up over the garden.  A rare opportunity with children in the house. I’ve been distracted by the sky ever since.  It’s been so vividly blue I couldn’t help stopping and staring out into it.  I love this kind of weather.  It’s cold and crisp so cups of tea amidst the pottering and distraction have been plentiful.

My pottering led to a fridge clean out leaving just one more jar of my favourite elderflower and lemon marmalade and a nearly full jar of orange, bergamot and lime marmalade from Artisan Kitchen.  A leaving gift from work colleagues of long ago. Cleaning the fridge led to a stock take of the cupboards.  Half eaten jars of marmalade, half used packs of butter, nearly empty bags of flour and a few eggs.  The perfect ingredients for some simple and fast baking and something sweet to accompany my tea.  And of course the weather inspired a little floral connection too.

Print Recipe

Marmalade Meringue Tarts

Total Time1 hr
Servings: 12

Notes

Marmalade Meringue Tarts

Simple but indulgent and perfect for using up marmalade

You'll need
    • 1 shallow tart trays
    • A round or flower shaped cutter
    • 200g plain flour
    • 100g cold unsalted butter
    • 2 tbsp icing sugar
    • 1 large egg
    • 1-2 tbsp very water
    • Some marmalade
    • 55g egg whites (whites from about 1.5 large eggs)
    • 110g caster sugar
    • 2 tbsp orange blossom water
To make 12 tarts
  • Make the pastry first.  Blitz the flour, butter and icing sugar in a food processor til you get breadcrumbs.
  • Beat the egg with the very cold water and then slowly add this to the breadcrumbs a little at a time to make a soft dough.  Leave the pastry to rest in the fridge for at least 30 minutes.
  • When you are ready to bake, preheat the oven to 200C and grease the tart trays .  If you are using a flower cutter you will need to space them out to about 6 per tray.
  • Roll the pastry out to a few millimetres thick and then cut out 12 flowers.
  • Put the pastry flowers into the trays, press down gently, then prick the bases lightly with a fork.
  • Lay a little foil on top and then fill each with some baking beans.
Flower shaped pastry

Flower shaped pastry for Spring like days

 
  •  Bake for 5 minutes and then take the baking beans off and bake for a further 5 minutes til golden brown.
  • Leave them to cool while you make the Italian meringue. Whisk the egg whites til you get stiff peaks and then stop.
  • Heat the caster sugar with 2 tbsp of orange blossom water to 115C.  It will become a syrup.
  • Pour this in a thin stream over the stiff egg whites whisking all the time.  Continue whisking til the mixture goes smooth, stiff and glossy.
  • Dollop some marmalade into each cooked pastry case and then dollop over some meringue.  Or pipe it in blobs as I've done.
  • Finally, the best bit, lightly blow torch the meringue to brown it off or you can pop it under the grill for a few minutes.
Marmalade Meringue Tarts

Marmalade Meringue Tarts

 

How do you spend your sunny days? Have you made any marmalade with the Seville oranges in season? 

Related articles
  • Nigel Slater Seville Orange Marmalade Recipe (guardian.co.uk)
  • Vivien Llyod’s Seville Orange Marmalade Video Recipe (vivienlloyd.com)
  • Clementine Curd Bread and Butter Pudding (kaveyeats.com)
  • Lemon Sencha Green Tea and Marmalade Cake (belleaukitchen.com)

Related

Filed Under: Sweet Tagged With: baking, cooking, flower, food, fruit, marmalade, seville orange marmalade

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Reader Interactions

Comments

  1. Kavey says

    24th January 2015 at 5:19 pm

    Crisp golden days are a delight aren’t they, add long as your cosy inside or wrapped up warm to head out.

    Beautiful bake. Thank you for sharing mine. X

    Reply
    • Urvashi Roe says

      24th January 2015 at 5:36 pm

      A pleasure. Tomorrow is supppsed to be the same weatherwise. The allotment beckons

      Reply
  2. circusgardener says

    24th January 2015 at 6:06 pm

    Really beautiful – little works of art.

    Reply
    • Urvashi Roe says

      24th January 2015 at 7:44 pm

      Thank you x

      Reply
  3. Cooksister says

    24th January 2015 at 8:29 pm

    The weather today was FAB, wasn’t it?? I swear I got a tan through the windows when I went to the gym! Love these gorgeous little tarts, and am intrigued by the orange, bergamot & lime marmalade…

    Reply
    • Urvashi Roe says

      24th January 2015 at 9:30 pm

      Its a wonderful combination and yiu can really taste the bergamot. Perfect with a cuppa earl grey

      Reply
  4. Jan @GlugofOil says

    25th January 2015 at 7:42 am

    These are so pretty and look delicious!
    Unfortunately I was locked up in work till 10pm for stock take so missed the beautiful weather 🙁

    Reply
    • Urvashi Roe says

      25th January 2015 at 10:54 am

      Oh no! Hope you get out today. Magnificent again.

      Reply
  5. kellie anderson says

    25th January 2015 at 8:21 am

    Just beautiful. It’s a gift to get alone time to watch the sky with a cup of tea. A gift that inspired you to bake such a gorgeous plea to Spring to hurry up and come!

    Reply
    • Urvashi Roe says

      25th January 2015 at 10:55 am

      I love Spring. So much planned amd so much to share soon xx

      Reply
  6. Blissfully Scrumptious says

    25th January 2015 at 7:16 pm

    I love marmalade and they look so pretty too!

    Reply
    • Urvashi Roe says

      25th January 2015 at 7:19 pm

      Thank you. I might make a few more with memories of xmas using my leftover cranberry compote

      Reply
  7. spiceinthecity says

    26th January 2015 at 7:01 pm

    These are just beautiful!

    Reply
    • Urvashi Roe says

      26th January 2015 at 7:53 pm

      Thank you so much 🙂

      Reply
  8. Jo Brigdale says

    27th January 2015 at 3:43 pm

    These look gorgeous x

    Reply
    • Urvashi Roe says

      27th January 2015 at 10:36 pm

      Thank you Jo 🙂

      Reply
  9. wanderandbloom says

    28th January 2015 at 7:38 pm

    These look scrumptious! <3

    Reply
    • Urvashi Roe says

      28th January 2015 at 9:53 pm

      Thank you

      Reply
  10. Emily @amummytoo says

    28th January 2015 at 8:36 pm

    Wow, these are beautiful. No, they’re stunning. I am very keen to try one! Pinned and stumbled.

    Reply
    • Urvashi Roe says

      28th January 2015 at 9:54 pm

      Thank you. They are moreish. I warn you.

      Reply
  11. Sarah @tamingtwins says

    31st January 2015 at 10:51 am

    Such a good idea to make the flowers, really pretty. My children would love flower shaped tarts!

    Reply
    • Urvashi Roe says

      31st January 2015 at 3:04 pm

      Thank you. I might make them again today to cheer up from the miserable weather

      Reply
  12. Fiver Feeds says

    1st February 2015 at 8:34 pm

    Omg, this looks amazing, you’ve done a wonderful job!

    Reply
    • Urvashi Roe says

      2nd February 2015 at 8:39 pm

      Thank you 🙂

      Reply
  13. aberdeenjenae says

    14th March 2015 at 7:26 pm

    These are so cute!!! Just wanted to let you know that I’ve nominated you for the Liebster Award; an award for and to connect blogs with promise 🙂
    Here are the details:
    http://aberdeenskitchen.com/2015/03/14/liebster-award-nomination/
    Thanks!
    Aberdeen
    aberdeenskitchen.com

    Reply
    • Urvashi Roe says

      16th March 2015 at 2:32 pm

      That’s really kind thank you 😉

      Reply

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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