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Apple And Orange Marmalade Tart With Rosemary And Chia Seeds

By: Ramona Cuisine from
Apple And Orange Marmalade Tart With Rosemary And Chia Seeds
Apple And Orange Marmalade Tart With Rosemary And Chia Seeds

"This apple and orange marmalade tart with rosemary and chia seeds for me it’s the taste of winter holidays, apple, orange it’s all about festive time. A true reminder that Christmas is approaching. All these seasonal ingredients and some even locally produced is great. Those that know me pretty well, know I’m an advocate for organic and sustainable food as much as possible. It is nice and sweet, slightly tangy, a tough bitter and full of flavor and aromas so you should not think twice, just go for it. "

Notes* If you don’t like orange marmalade and find that slightly too bitter for your taste, use strawberry, raspberry, quince jam or any jam you have or like.
* If you cut the apples way in advance you might have to sprinkle some lemon juice so they do not change the colour.
* you can choose to use either the rosemary or the thyme but the flavour from both it’s simply magnificent and I would not do it any other way.
* I use the Chia seeds simply for the texture and of course it adds nutrition but you can leave it out.
* I used puff pastry, ready rolled but short crust (sweet) or a homemade pastry would be great too.

Serves8 People

Preparation Time10 min

Cooking Time35 min

Cooking MethodOven


  • 1 pack Puff pastry ready rolled
  • 2-3 apples peeled cored and cut into circles
  • 1 handful Walnuts
  • 2-3 tbsp orange marmalade *
  • 2 tbsp gin
  • 1 tbsp brown sugar
  • 2 tbsp chia seeds optional
  • 2 tbsp almond flakes optional
  • 1 tsp fresh thyme 2 small young sprigs (finely chopped) *
  • 1 tbsp icing sugar to dust at the end
  • 1 tsp rosemary 4-5 needles/leaves finely chopped


  1. Take the puff pastry out of the fridge 10-15 minutes before working with it.

  2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.

  3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.

  4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.

  5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.

  6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *

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