Tart with Mandarin Marmalade

First of all, whip the soft butter with the sugar, the flavourings and the pinch of salt using an electric whisk or a planetary mixer. The mixture should be very creamy, light and frothy. Then add the eggs and yolks one at a time, continuing to mix with the electric whisk. It is important that before adding the next egg, the previous one is perfectly amalgamated. Continue in this direction until all the eggs are used up. The final egg mixture should be smooth, foamy and free of lumps. Now add the flour in one go and with the help of a spatula, mix by hand. Then transfer the dough onto a pastry board, knead it with your hands, using flour to prevent it from sticking, until it forms a ball. Wrap it in cling film, place it in the refrigerator in the lower part and leave it for at least 40 minutes.

Once the dough has cooled, roll it out with a rolling pin on a pastry board or even on baking paper until it is about one centimetre thick. Shape it into a disc or cut it out on baking paper with a diameter of about 18 to 20 cm and place it in a similar, low-sided tart tin.

Fill with mandarin marmalade and decorate with shortcrust pastry strips. Now you can bake in a preheated oven at a moderate temperature of 180° for the first 15 minutes, then lower to 170° and continue baking for another 20 minutes or so in a ventilated oven.

When golden brown, take out of the oven and allow to cool before transferring to a plate. Sprinkle with icing sugar and serve.