Method

• 1.
  For the pastry, place flour, sugar, butter and 1/2 tsp salt flakes in a food processor and whiz to fine crumbs. Add egg yolk and 1 tbs iced water, then process until mixture comes together to form a ball. Divide pastry into 2/3 and 1/3 portions, then enclose both in plastic wrap. Chill for 30 minutes.
• 2.
  Meanwhile, to make the filling, place ricotta, sugar, vanilla, orange zest and egg in a bowl and mix to combine.
• 3.
  Preheat oven to 180°C.
• 4.
  Roll out larger pastry portion on a lightly floured surface to a 30cm round about 5mm thick. Line a 24cm fluted loose-bottomed tart pan with pastry, leaving a 1cm overhang. Fold pastry inside the pan and press to seal. Chill for 30 minutes.
• 5.
  Place marmalade in a small bowl and stir to loosen. Spoon ricotta mixture into the chilled tart shell, and top with jam, spreading in an even layer.
• 6.
  Roll out remaining pastry portion on a lightly floured surface to 30cm long and 5mm thick. Cut into 12 x 1cm-wide strips, using a ravioli cutter or sharp knife. Arrange half the strips at 1cm intervals across the top of the tart. Repeat, crossways, with remaining strips. Press edges to seal and trim any excess.
• 7.
  Bake tart for 50-55 minutes until pastry is golden brown. Set aside to cool completely, then dust with icing sugar to serve.