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1
Line a heavy large baking sheet with parchment paper.
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2
Mix the flour, cocoa powder, sugar, orange peel, and salt in a food processor.
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3
Add the butter.
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4
Blend until clumps form.
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5
Add 2 tablespoons of ice water and blend.
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6
Add more ice water, 1 tablespoon at a time, until the dough forms.
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7
Turn the dough out onto a work surface and knead briefly to form a smooth dough.
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8
Gather the dough into a ball then divide the dough into 8 equal pieces.
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9
Flatten each piece into a disk.
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10
Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round.
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11
Spoon 1 generous tablespoon of the marmalade into the center of the round.
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12
Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered.
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13
Pleat loosely and pinch the dough to seal any cracks.
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14
Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart.
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15
Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
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16
Preheat the oven to 375 degrees F.
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17
Bake the crostatas until the crusts are set, about 18 minutes.
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18
Cool for 10 minutes.
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19
Slide a metal spatula under the crusts to free the crostatas from the baking sheet.
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20
Garnish with the candied orange peel and serve warm.
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21
1 large navel orange
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22
3/4 cup sugar
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23
1/2 cup water
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24
1/2 cup semisweet chocolate chips
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25
Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
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26
Bring a heavy small saucepan of water to a boil.
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27
Add the peels and cook for 1 minute.
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28
Drain and then rinse the peels under cold water.
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29
Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
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30
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves.
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31
Bring to a boil.
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32
Add the orange peels and simmer over medium-low heat until tender, about 15 minutes.
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33
Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
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34
Line a small baking sheet with parchment paper.
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35
Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth.
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36
Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
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37
Inactive Prep Time: 1 hour, 15 minutes
