|Step 1 || |
Process flour, icing sugar, butter and half the zest in a food processor to combine. Add yolk and juice, and process until mixture forms a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
|Step 2 || |
Grease an 11cm x 35cm rectangular loose-bottomed tart pan. Roll out pastry on a lightly floured board until 3mm thick, then use to line prepared pan, trimming to fit. Chill for 15 minutes.
|Step 3 || |
Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Blind-bake pastry for 10 minutes, then remove paper and weights or rice and bake for 5 minutes. Cool slightly.
|Step 4 || |
Process filling ingredients with remaining zest in a food processor to combine. Spread marmalade over pastry, then cover with filling. Sprinkle with pine nuts and bake for 20 minutes until filling is starting to set and turn golden at edges. Cool slightly before removing from the pan. Serve dusted with icing sugar.