This combination of slightly bitter marmalade, aromatic five-spice, and buttery crust is spine tingling. Most marmalade is comprised of the entire fruit. Here, blogger Rebecca Firth (DisplacedHousewife) used only one satsuma in its entirety and utilized the zest and meat of the remaining fruit for a less bitter filling. For more recipes using Chinese Five-Spice, look to Rebecca’s Spiced Persimmon Coconut Cake, Five-Spice Molasses Cookies (Editor-in-Chief Brian Hart Hoffman’s favorite from our November/December 2017 Issue), and Spiced Cranberry Scones. To get her Cranberry Streusel Bundt recipe (our Nov/Dec 2017 Issue cover star) and her Pink Peppercorn Madeleines with Five-Spice Pomegranate Glaze recipe, order our November/December 2017 Issue!
- ⅓ cup (80 grams) cold water
- ¼ cup (60 grams) cold vodka
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- ¼ cup (57 grams) cold all-vegetable shortening
- Satsuma Marmalade (recipe below)
- 1 large egg yolk (19 grams)
- 2 tablespoons (30 grams) heavy whipping cream or whole milk
- In a measuring cup, stir together ⅓ cup (80 grams) cold water and vodka. Freeze for 5 minutes.
- In a large bowl, whisk together flour, sugar, and salt until combined. Using a pastry blender, cut in cold butter and shortening until mixture is crumbly. (Do not overmix.) Drizzle vodka mixture over flour mixture, and press with the back of a spatula to bring dough together. Using your hands, gently press dough together.
- Turn out dough, and divide in half. Shape each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Let dough stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3¾-inch round cutter, cut 16 rounds. Using a small star-shaped cutter, cut centers from half of rounds.
- Spoon about 1½ tablespoons Satsuma Marmalade onto center of each solid round, leaving a ½-inch border. Lightly moisten border of each pie, and top with rounds with cutouts. Using the tines of a fork, press down edges to crimp. Place pies on prepared pan, and freeze for 15 minutes.
- In a small bowl, whisk together egg yolk and cream. Lightly brush egg wash over pies.
- Bake for 20 to 25 minutes. Let cool before serving.
- ¾ pound (340 grams) satsumas or tangerines
- 1 lemon (99 grams)
- 1½ cups (360 grams) water
- 1½ cups (300 grams) granulated sugar
- 2 tablespoons (30 grams) minced peeled apple
- 1 (1-inch) piece ginger (8 grams), peeled
- ½ teaspoon (1 gram) Chinese five-spice powder
- Clean and scrub fruit. Thinly slice 1 whole satsuma (peel plus fruit). Cut slices into quarters, and place in a medium saucepan. Zest remaining satsumas and lemon directly into pan. Remove and discard remaining white satsuma skin, and place fruit in pan. For lemon, remove outer skin, and place residual fruit in pan. Discard any excess pith and seeds.
- Add 1½ cups (360 grams) water, sugar, apple, ginger, and five-spice powder, and bring to a boil over medium-high heat. Boil until mixture has darkened and thickened, about 35 minutes. Using kitchen shears, cut up any large chunks of fruit into bite-size pieces. Discard ginger. Let cool completely. Refrigerate until chilled.
This is an exquisite recipe. The marmalade is delicious!