Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 2 cups medlar fruit, washed and pitted
- 1/2 cup almond paste
- 1/4 cup honey
- 1/4 cup heavy cream
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a food processor, pulse together the all-purpose flour, almond flour, granulated sugar, and salt until combined.
2. Add the chilled and cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead until smooth.
5. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat the oven to 375°F.
7. Roll out the chilled dough on a lightly floured surface to fit the tart pan.
8. Transfer the dough to the tart pan and press it into the bottom and sides.
9. Prick the bottom of the crust with a fork and bake for 15 minutes.
10. Remove from the oven and let cool.
11. In a food processor, pulse together the medlar fruit, almond paste, honey, and heavy cream until smooth.
12. Pour the mixture into the cooled crust and sprinkle with sliced almonds.
13. Bake for 30-35 minutes or until the filling is set and the crust is golden brown.
14. Let cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 100mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 23g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Medlar fruit can be substituted with quince or pear.
Variations:
- Add a teaspoon of cinnamon to the filling for a warm and spicy flavor.
- Top the tart with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Use a pastry brush to brush the crust with egg wash before baking for a shiny and golden finish.
- Let the tart cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the tart on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the tart with powdered sugar before serving.
- Serve the tart with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle with sliced almonds or chopped pistachios.
- Top with fresh medlar fruit or berries.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested side dishes:
- Serve with a side of fresh fruit, such as sliced apples or pears.
- Pair with a green salad dressed with a vinaigrette.
Troubleshooting advice:
- If the crust shrinks during baking, patch it up with extra dough.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
- Wash the medlar fruit thoroughly before using.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
- Medlar fruit has been cultivated since ancient times and was a popular fruit in medieval Europe.
- Almonds were first cultivated in the Middle East and have been used in cooking for thousands of years.
Flavor profiles:
- The tart has a sweet and nutty flavor with a hint of tartness from the medlar fruit.
Serving suggestions:
- Serve the tart as a dessert or as a sweet treat with tea or coffee.
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