Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp cold water
- 1/2 cup orange marmalade
- 1/2 cup ground almonds
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup sliced almonds
- 1 tbsp Myrtle leaves, finely chopped
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven thermometer
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a food processor, pulse the all-purpose flour, almond flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
c. Add the egg yolk and cold water, and pulse until the dough comes together.
d. Roll out the dough on a lightly floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan, trimming any excess dough.
e. Spread the orange marmalade evenly over the bottom of the crust.
f. In a mixing bowl, whisk together the ground almonds, eggs, heavy cream, vanilla extract, almond extract, and chopped Myrtle leaves.
g. Pour the almond mixture over the orange marmalade.
h. Sprinkle the sliced almonds on top of the almond mixture.
i. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
j. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 425
Fat: 27g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 110mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 21g
Protein: 8g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Orange marmalade can be substituted with apricot jam or raspberry jam.
- Myrtle leaves can be substituted with lemon verbena or basil leaves.
Variations:
- Add 1/4 cup of dark chocolate chips to the almond mixture for a chocolatey twist.
- Use different types of jams or preserves for the filling, such as fig jam or strawberry preserves.
- Top the tart with fresh fruit, such as sliced oranges or berries.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the food processor.
- Use a rolling pin to roll out the dough evenly.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust the top with powdered sugar before serving.
Garnishes:
Garnish the tart with fresh Myrtle leaves or orange zest.
Pairings:
Pair the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too crumbly, add a little more cold water until the dough comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the Myrtle leaves thoroughly before using them in the recipe.
Food history:
Myrtle leaves have been used in Mediterranean cuisine for centuries. They are known for their aromatic and medicinal properties.
Flavor profiles:
This tart has a sweet and nutty flavor, with a hint of orange and Myrtle.
Serving suggestions:
Serve the tart as a dessert or as a sweet snack.
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