This traditional Italian tart, called Crostata di Natale, is filled with orange marmalade and the pastry is uniquely made with olive oil instead of butter. A nice change from the norm during the festive season, but so good you'll want to make it any time!
To make the cut-out pastry on top of the tart hold its shape, you can transfer each shape to the tart still in its metal cutter. Bake with the cutters in place, then remove immediately once you take the tart out of the oven.
Absolutely delicious! I substituted the walnuts for another 50g of the desiccated coconut (my fella doesn't like walnuts!) and it worked very well, added that lovely coconutty sort of crunchy texture, if you know what I mean! Warning though, once you've tried it, you will want to eat ALL of it!! - 05 Dec 2015 (Review from Allrecipes UK & Ireland)