Zingy Marmalade tart
Pair with Pedro Ximénez
For Sherries served with puddings, we highly recommend Pedro Ximénez as the sweetest of Sherry wines.
As a general rule, it is considered appropriate for the Sherry drunk at the end of a meal to be sweeter than the pudding with which it is paired.
Ingredients
4
large tablespoons orange marmalade
3
tablespoons cornflour
3
eggs
130g
butter
100g
sugar
175g
puff pastry
Directions
Pre-heat oven 180ºC.
Line a 17.5 pie tin with the rolled out pastry, prick the base all over with a fork and bake blind for 20 minutes.
Meanwhile cream the butter and sugar until smooth, beat in the cornflower and the eggs stir in the marmalade and pour into the pie dish.
Bake for approx. 35-40 minutes. Leave to cool and dust lightly with icing sugar.


Beltrán Domecq
,
Sherry Wines
serving and consuming
Pairing Pedro Ximénez with food
Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.
It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.
Pedro Ximénez fast facts

Analytic data
- Alcoholic content between 15 & 22% vol.
- Sugar more than 212 gr. / litre
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre

Beltrán Domecq
,
Sherry Wines
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