Orange, Lime Marmalade and Rosemary Galette

This little galette takes no time to make, and is delicious for afternoon tea. Adding a little fresh rosemary to the jam enhances the citrus flavours, and if you don’t want to make your own pastry, just buy a good quality shortcrust.


1 x 285g jar Hanks Orange and Lime Marmalade
½-1tbsp finely chopped fresh rosemary
1 quantity pastry, recipe below, plus 1 egg yolk and 1tbsp milk beaten together for the glaze.

The pastry
110g plain flour, sieved
55g unsalted butter
1 small egg


Put the flour, butter, egg and a pinch of salt in the bowl of a food processor. Blitz until it forms a ball, this won’t take long. Remove from processor, shape into a disc, wrap in cling film and refrigerate for 2 hours so that it loses all elasticity and will not shrink during baking.
In a small bowl mix the marmalade and 1/2tbsp of the rosemary together.  Taste it, the flavour should be subtle, with a hint of the fresh herb. If lacking in flavour, add more chopped rosemary.
When ready to bake, preheat oven to 185C, remove pastry from fridge, unwrap, and roll out to a diameter of approximately 28cm between 2 sheets of baking paper. Spread the marmalade mix into the middle, leaving a 4cm border around the perimeter. Now, gently bring the sides of the pastry up to make a fluted edge. Make an egg wash with the egg yolk and milk and with a pastry brush, gently brush the exposed pastry with the glaze. Place the tart, still on baking paper, in the oven and bake for 15-20 minutes. Remove from oven and let cool for a few minutes before eating.