Lemon marmalade tart

Ingredients

• 400 gItalian 00 flour
• 1whole egg
• 3egg yolks
• 150 g totalbutter and lard
• 150 gsugar
• zest of 1lemon, finely grated
• 1 pinchbicarbonate of soda
• 250 glemon marmalade

Instructions

1. 1

   Combine dry ingredients

   Sift the flour with the bicarbonate of soda. Put the flour, room-temperature butter, softened lard and sugar into a stand mixer.

2. 2

   Rub to crumbs

   Mix on low speed for about 2 minutes, until the ingredients have a sandy, crumb-like texture.

3. 3

   Add eggs and zest

   Stop the mixer and add the whole egg, egg yolks and grated lemon zest. Mix again on low speed for about 2 minutes.

4. 4

   Finish by hand

   Turn the dough out on to a floured work surface and bring it together quickly with your fingertips, handling it gently.

5. 5

   Rest the dough

   Shape the dough into a ball and place it in a bowl. Cover with a clean cloth and leave it somewhere cool or in the fridge for 1 hour.

6. 6

   Roll the pastry

   After resting, roll out two-thirds of the dough to a thickness of about 4–5 mm.

7. 7

   Line the tin

   Use the pastry round to line the base and sides of a 26 cm tart tin, greased with butter or lined with baking paper.

8. 8

   Trim and braid

   Trim away pastry that hangs over the tin. Use some of the leftover dough to make a braid and place it around the tart's edge.

9. 9

   Add the marmalade

   Spoon the lemon marmalade over the pastry base and level it with the back of a spoon. Use the reserved dough to make strips and lay them over the filling about 1 cm apart.

10. 10

    Make the lattice

    Lay more strips across the first set to form a lattice. Bake at 160°C for about 45 minutes, or until golden.

What is a lemon marmalade tart?

This tart belongs to the Italian crostata tradition: a pastry shell filled with jam or marmalade and often finished with a lattice. It is a home-baking favourite because the filling is simple and the pastry can be shaped by hand.

Here, lemon marmalade gives the sweet shortcrust a sharp citrus contrast. The egg-rich dough, made with both butter and lard, is tender enough to roll while holding its shape around the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 9g protein, 102g carbs, 29g fat.

The flour and sugar, along with the marmalade, provide most of the carbohydrates; butter, lard and egg yolks contribute much of the fat, while the eggs and flour provide some protein. Serve a slice with plain yoghurt and fresh fruit for a more balanced plate.

Choosing the pastry ingredients

Flour: Italian 00 flour makes a fine-textured pastry. Sifting it with the bicarbonate helps distribute the small amount of raising agent through the mixture.

Fat: The recipe uses 150 g in total between butter and lard. Keep the butter at room temperature and the lard soft so both can mix evenly with the flour and sugar.

Citrus: Finely grated lemon zest brings fragrance to the pastry, while lemon marmalade supplies the filling. Avoid grating the bitter white pith with the zest.

Why the dough is mixed in stages

Sandy crumbs: The first mixing stage coats the flour with fat and leaves a crumbly, sand-like mixture. This is the intended texture before the eggs go in.

Gentle handling: Once the egg and yolks are added, mix only until the dough comes together. Finishing it quickly by hand helps avoid overworking it.

Resting and rolling the pastry

Resting: Give the dough the full hour in a cool place or the fridge. This lets it firm up, making it easier to roll and line the tin.

Thickness: Roll two-thirds of the dough to about 4–5 mm for the base and sides. If it sticks, use a lightly floured surface and rolling pin, taking care not to add much extra flour.

Building the tart

The tin: Line a 26 cm tin and trim the overhanging pastry before shaping the decorative braid from the scraps. Press the pastry gently into the corners so there are no gaps at the base.

The filling: Spread the marmalade evenly rather than piling it in the centre. Arrange the strips about 1 cm apart, then cross them with another set to create the lattice.

When the tart is ready

Bake the tart at 160°C for about 45 minutes, following the recipe's visual cue as well as the timing. The pastry should look golden, including around the edge and lattice.

Let the tart settle before slicing so the filling has time to firm up. Serve it on its own or alongside a spoonful of yoghurt or cream.

Recipe notes & tips

• Measure the butter and lard together so their combined weight is 150 g.
• Use finely grated zest and stop before reaching the bitter white pith.
• Mix the dough only briefly after adding the eggs.
• Chill the dough for the full hour to make rolling and shaping easier.
• Spread the marmalade in an even layer so each slice has a consistent filling.
• Use a ruler or eye to keep the lattice strips about 1 cm apart.

Variations

• Orange marmalade: Swap in orange marmalade for a softer, less sharp citrus flavour.
• Mixed citrus: Use a citrus marmalade blend for a more complex filling.
• Extra lemon: Add a little more finely grated lemon zest to the pastry for a stronger aroma.
• Plain edge: Skip the braid and use the remaining pastry only for the lattice.
• Pastry shapes: Cut small shapes from the leftover dough and arrange them over the marmalade instead of making a full lattice.

Common mistakes to avoid

• Overworking the dough: Handle it briefly after adding the eggs so the pastry stays tender.
• Skipping the rest: Chill the dough for 1 hour so it is easier to roll and less likely to tear.
• Rolling too thinly: Aim for 4–5 mm so the pastry can support the filling.
• Uneven filling: Level the marmalade with the back of a spoon before arranging the lattice.
• Crowded lattice: Leave about 1 cm between strips so the marmalade remains visible.
• Relying only on the clock: Bake for about 45 minutes at 160°C and check for a golden finish.

How to store

Once cool, cover the tart or keep it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Bring it to room temperature before serving, or warm individual slices briefly in a low oven.

Frequently asked questions