Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup orange marmalade
- 1/4 cup orange juice
- 1/4 cup heavy cream
- 1/4 cup ground almonds
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together flour, butter, and granulated sugar until the mixture resembles coarse sand.
3. Add the egg yolk and pulse until the dough comes together.
4. Press the dough into the bottom and sides of the tart pan.
5. In a saucepan, heat the orange marmalade, orange juice, and heavy cream until the marmalade has melted.
6. In a mixing bowl, whisk together ground almonds, brown sugar, eggs, vanilla extract, and salt.
7. Pour the almond mixture into the tart shell.
8. Pour the orange mixture over the almond mixture.
9. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
10. Let the tart cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 30g
Protein: 6g
Sodium: 60mg
Sugar: 16g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Raspberry or apricot jam can be used instead of orange marmalade.
Variations:
- Add sliced almonds on top of the tart before baking.
- Use lemon juice and lemon zest instead of orange juice and orange zest.
- Add a layer of fresh fruit on top of the orange mixture before baking.
Tips and tricks:
- Chill the dough for 30 minutes before pressing it into the tart pan.
- Use a fork to prick the bottom of the tart shell before baking to prevent it from puffing up.
- Use a pastry brush to brush the orange mixture evenly over the almond mixture.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a cake stand or platter.
Garnishes:
Garnish the tart with fresh orange slices or whipped cream.
Pairings:
Serve the tart with a cup of tea or coffee.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of ice water to the dough.
- If the filling is too runny, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to refrigerate the tart within 2 hours of baking.
Food history:
The Manchester tart originated in the 19th century in Manchester, England. It traditionally consists of a shortcrust pastry base, raspberry jam, custard, and coconut.
Flavor profiles:
The Orange Manchester Tart has a sweet and tangy flavor with a nutty almond filling.
Serving suggestions:
Serve the tart as a dessert or a sweet snack.
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Region: British