The Christmas tree is now up, and I am in the mood for something sweet but not sugary, thus I prepared the pie below, excellent with the afternoon tea, but a must for morning breakfast.
- 250 gr salted butter
- 500 gr all-purpose flour
- 1/4 tsp salt
- 4 egg yolks
- 1 tsp pure vanilla extract
- 150 gr Tate & Lyle icing sugar
- 1/2 jar (220 gr) Frank Cooper’s VINTAGE Oxford Marmalade
- 1 Tbsp añejo rum (I am using 7 years old one)
In a mixer bowl add the cubed butter (cold) to the flour, set to full power until the mixture resembles fine sand. Add now the salt, the icing sugar, the egg yolks and the vanilla extract. Pulse until well incorporated. Set on cling film and leave in the fridge for one hour.
Heat the oven to 180’C (350’F). Roll out 3/4 of the dough (the remaining 1/4 will be used for decorations) in a pie tin.
Add the rum to the jar, stirring thoroughly. Spoon the marmalade in the crust. Roll out the remaining dough to form the typical pie stripe decorations.
Bake for 40/45 minutes (the crust should not turn golden not brown)