Preheat the oven to 170C/325F/gas 3.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into the large mixing bowl.
Cut the butter into very small chunks, add them to the bowl and stir them in.
Add the cold water and bring together to a wet dough with a lumpy consistency.
Cover with clingfilm and place in the fridge for 30 minutes.
Place the dough on a floured work surface and shape into a rectangular block.
Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that.
Give it a quarter turn and roll out again to the original sized rectangle.
Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.
Remove the chilled dough from the fridge and place on a lightly floured work surface.
Roll out and line the tart tin.
Place in the fridge while you make the filling.
Melt the butter in the saucepan and allow to cool a little.
Place the egg yolks and sugar in a large mixing bowl and beat with the electric hand whisk until thick and pale in colour.
Keep whisking as you pour the melted butter into the mixture until fully incorporated.
Spread a generous layer of marmalade over the pastry base and then top with the filling mixture.
Place in the oven and bake for 30 to 40 minutes or until the filling is set. Check the ‘pudding’ after 15 minutes and if the top is starting to brown too much place a piece of kitchen foil over the top.
Allow to cool for 15 minutes before removing the tin and transferring to a serving plate. Serve warm or at room temperature.
