For the tart:
1. In a stand mixer fitted with the paddle attachment, or in a large bowl using electric beaters, beat the butter and sugar on medium speed until well combined. Add the egg and egg yolk and beat in, followed by the vanilla.
2. In a separate bowl, sift the flour, baking powder, salt and cinnamon and then stir in the ground almonds and graham crumbs. Add this to the butter mixture and stir until combined. Shape the dough into 2 discs, wrap in plastic wrap and chill for at least 2 hours before rolling (or the dough can be frozen for up to 3 months and thawed in the fridge before rolling).
3. Preheat the oven to 350 ºF (180 ºC). On a lightly floured surface, roll out a disc of dough (you can knead it a little to make it easier to roll without cracking) to just under than ½-inch (1.25 cm) thick and wide enough to line the bottom and sides of a 9-inch (23 cm) fluted, removable-bottom tart pan (ideally with 1-inch/2.5 cm sides). Press the dough into the pan and trim the edges. Spread the marmalade evenly around the bottom of the pan.
4. Roll out the second piece of dough to a circle of the same thickness. Use a fluted pastry wheel or a knife and cut eight strips of dough, approximately 1 ½-inches/3.25 cm wide. Lay half of the strips over the marmalade, equally spaced. Gently lift 2 alternating strips of pastry, folding them a quarter of the way back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those pieces over the newly laid strip. Now lift the opposite alternating two strips from the other side and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique two more times. Press and trim away the excess pastry at the edges. Don’t worry if there seem to be gaps – the dough will expand as it bakes.
5. Brush the top of the tart with eggwash and bake it on a baking tray for about 45 minutes, until it is an even golden brown. Cool the tart on a cooling rack and then remove it from the tin to serve.
Blood Orange Marmalade (Makes about 2 1/2 cups/625 mL)
1. Use a vegetable peeler to peel the skin from the oranges (without the white pith). Slice these peels into thin strips. Bring a pot of water to a rolling boil, add the peel and blanch for 2 minutes. Drain and rinse the peel.
2. Peel the white pith from the oranges and segment them, cutting the segments from the membrane and put them into a clean pot (squeeze any excess juice from the membrane portion of the oranges into the pot.) Return the peel to this pot, add ½ cup (125 mL) of fresh water and the lemon juice and bring to a simmer over medium-high heat. Simmer this for about 10 minutes, until the liquid reduces by a third and then add the sugar. Bring this to a full boil, stirring regularly. If the marmalade begins to foam, you can add the butter to combat this.
3. Once at a full boil, add the liquid pectin and vanilla and stir in. Once the marmalade returns to a simmer, remove it from the heat and pour into a heat-safe jar or container for refrigeration once chilled, or jar for pantry storage following safe canning procedures.