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!
300g plain flour
140g caster sugar
1 teaspoon baking powder
1 pinch salt
1 lemon, zested
50g extra virgin olive oil
2 tablespoons full fat or semi skimmed milk, or as needed
orange marmalade, as needed
icing sugar, for dusting
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In a bowl, mix flour, sugar, baking powder, eggs, salt and lemon zest. Add the oil and a couple of tablespoons of milk, or more as needed, to make a firm but still soft and sticky dough.
Preheat the oven to 180 degrees C. Line a round 23cm tart tin with baking paper.
Roll out 2/3 of the dough and press on the bottom and of the tin. Spread a thick layer of orange marmalade. With half of the remaining dough, cover the sides of the tin. Roll out what is left and cut out Christmassy shapes (stars, snow flakes, holly leaves, gingerbread men, etc). Lay the shapes on top of the marmalade.
Bake in the preheated oven until golden, about 20 minutes.
Remove from the oven and let cool on a wire rack. Dust with icing sugar once at room temperature and serve.
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.