In a bowl, rub the butter into the GOLDEN CLOUD Cake Wheat Flour until the mixture resembles breadcrumbs.
Sprinkle over as much of the iced water needed to bind the ingredients together.
Knead softly. Wrap in cling film and place in fridge for 30 minutes.
Roll out the rested dough to 5mm thickness and line your ovenproof tartlet bowls/moulds, ensuring an even thickness and set aside until needed.
Put a baking tray in the oven and preheat to 200°C while you make the filling.
¾ cup (190ml) ALL GOLD Seville Orange Marmalade
2 oranges cut into segments
1½ cups (375ml) white breadcrumbs
Juice and rind of 1 lemon
1 egg yolk
Warm the ALL GOLD Seville Orange Marmalade in a pan over low heat until it starts to melt.
Add the orange segments.
Remove the ALL GOLD Seville Orange Marmalade from the heat and stir in the breadcrumbs and lemon rind. Leave to stand for 10 minutes, then add more crumbs if the mixture is too thin and moist.
Stir in 2 tablespoons of the lemon juice, then spread the mixture evenly in the pastry-lined moulds until two thirds filled.
Roll out the remainder of the pastry to 5mm thickness and slice with a lattice cutter. Cut with a 10cm-diameter round cutter and pull apart to form diamond shapes that resemble a lattice effect. Place on top of the filling. Press the ends firmly onto the moulds and brush gently with the egg yolk.
Place the tartlets on the hot baking tray and bake for 10 minutes at 180°C. Lower the oven temperature to 160°C and bake for a further 15 minutes, until golden. Serve warm or cold.