How to cook
In a bowl, sift the flour with a pinch of salt and a pinch of baking powder.
Add the sugar, milk, egg yolks, cold butter and pieces and grated orange peel.
Knead the butter dough, wrap it in a piece of nylon and refrigerate it for about 1 hour.
Roll out the cooled dough onto a floured surface into a 0.2″ (5 mm) thick crust.
Cut out circles from it and transfer them into tart tins.
Press the dough well against the walls of the tins. There is no need to grease them in advance, the dough is greasy enough.
Fill the tarts with plum marmalade or one to your liking.
Bake them at 360°F (180°C) in a preheated oven for about 12-15 minutes.
Cool the festive tarts on a wire rack and sprinkle them with powdered sugar.