Orange Marmalade Tart

Preparation info
  • Makes


    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

When I was a child there was always ajar of marmalade in the cupboard. My parents had it on their toast every weekend, but I never liked it. (My preference was cinnamon sugar.) But with the years come wisdom, and I have come to recognize that good marmalade is much more than orange jam. Both the pulp and the skins of Seville oranges are cooked slowly for a long time, which softens the fruit and eliminates bitterness. The result is a spread with a complex flavor and a thick consistency. Sevi