Mandarini Crostata (Tangerine Tart) Serves 6
10 oz. of sifted flour
5 oz. butter, softened
3 oz. granulated sugar
2 eggs
1 tablespoon honey
1 lemon rind- grated
1 jar of Sicilian Tangerine Marmalade
Pinch of Sicilian Sea Salt

Preparing the dough:
In a bowl add flour, softened butter, salt, sugar, honey, 1 whole egg plus 1 yolk (reserve the egg white) & lemon rind. Mix long enough to incorporate all ingredients and form the dough into a log. Wrap in dish towel & refrigerate for at least 1 hour.

Preparing the tart:
Butter & dust with flour an 8” tart pan. Use 2/3’s of the pastry dough press dough into pan & trim edges.  Spread jam or marmalade over the dough. Flatten & cut the remaining dough into thin strips and lay them over in a criss-cross pattern. Brush the dough with the remaining beaten egg white and bake 350 degrees for approx. 35 minutes till slightly golden brown.

Try also with Fig, Red Orange or Lemon Marmalade.