Butter for greasing
Flour for rolling pastry
225g Sweet Shortcrust Pastry
2-3 Tablespoons Farmhouse Preserves Marmalade (we like the Seville and Ginger for this recipe)
3 eggs
100g caster sugar
600ml double cream
Zest of 1 small orange
Icing sugar to glaze

Preheat oven to 200C. Butter 20 x 3.5cm flan ring. Roll pastry 2 mm thick. Place flan ring onto baking tray covered with greaseproof paper and line ring with pastry. Leave excess to hang over. Refrigerate for 20mins. Prick pastry base with a fork and line with greaseproof paper. Fill with dried baking beans or rice and cook in oven for 20-30mins. Remove from oven, lifting the paper carefully. If pastry base is still soft return the oven at a cooler setting for a further 6-8 minutes. Cut away excess pastry when cool. Spread the marmalade on the base. To make the filling, mix together the eggs, cream and orange zest. Pour into tart case and bake at 170C for 30-40mins until just set. The cream should maintain a soft texture. Remove from oven and leave to cool at room temperature. Brule the tart and dusk with icing sugar.

Our Marmalades go wonderfully with hot toast, over ice-cream, baked into a sponge cake or on thick American pancakes