Hazelnut and Orange Marmalade tart

It keeps raining and raining and I have so much to do but all I want to do is bake.
Sometimes to avoid certain things that need to be done I seem to procrastibake.

 
Hazelnut and Orange Marmalade tart
 
Cook time
Total time
 
Author:
Ingredients
  • FOR TART SHELL
  • 170g plain flour
  • 75g butter
  • 45g icing sugar
  • 1 egg
  • FOR FILLING
  • 180g orange marmalade
  • 8og hazelnut meal
  • 20g plain flour
  • 90g butter, softened
  • 60g caster sugar
  • 30g brown sugar
  • vanilla
  • 1 egg
Method
  1. place flour and butter into a food processor and process until mixture resembles bread crumbs
  2. add icing sugar and pulse until it is mixed through
  3. lightly whisk egg with a few drops of cold water and add whilst motor is running
  4. once mixture comes together take out, flatten and wrap in plastic wrap and place in fridge for about 30 minutes
  5. roll out pastry about 2-3mm thick on a lightly floured surface and line tart tin with removable base
  6. prick pastry with a fork and refrigerate for another 30 minutes
  7. preheat oven to 180C/160C fan
  8. blind bake tart shell by placing a sheet of baking paper on pastry and filling with baking weights (rice or lentils) bake for 10 minutes
  9. remove weights and paper and bake for a further 5 minutes or until slightly golden, set aside
  10. for the filling, beat butter and caster sugar for a a few minutes until light and fluffy, add brown sugar and continue beating
  11. add a few drops of vanilla and continue beating until mixed through, add egg and beat until incorporated
  12. add hazelnut meal and only mix until combined, 5-10 seconds will do
  13. heat marmalade in a microwave if it's too thick then spread onto tart shell
  14. bake for about 20-25 minutes or until golden
  15. Best served warm with ice cream or cream.
Now I better get back to it! 
Keep spreading the LOVE ♥
Cathie