Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 cup orange marmalade
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch tart pan with removable bottom and line the bottom with parchment paper.
3. In a mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
4. Add the egg yolk and vanilla extract to the butter mixture and beat until well combined.
5. In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Turn the dough out onto a lightly floured surface and knead briefly until it comes together.
8. Roll the dough out into a circle to fit the tart pan and transfer it to the prepared pan.
9. Spread the orange marmalade evenly over the dough, leaving a 1/2-inch border around the edge.
10. Sprinkle the chopped pecans over the marmalade.
11. Bake for 25-30 minutes or until the crust is golden brown and the filling is set.
12. Remove from the oven and let cool completely in the pan.
13. Once cooled, remove the tart from the pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 8g
Cholesterol: 56mg
Sodium: 70mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- Orange marmalade can be substituted with any other fruit preserves or jam.
- Chopped pecans can be substituted with any other type of chopped nuts.
Variations:
- Add a tablespoon of orange zest to the dough for extra orange flavor.
- Drizzle melted chocolate over the top of the mazurka for a decadent touch.
- Substitute the orange marmalade with lemon curd for a tangy twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overwork the dough, as this can result in a tough crust.
- Use a pastry brush to brush the excess flour off the dough before rolling it out.
- Let the mazurka cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Store the mazurka in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the mazurka in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the mazurka with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
- Garnish with fresh orange slices or chopped pecans.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of cold water to help it come together.
- If the crust is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Store the mazurka in an airtight container to prevent contamination.
Food history:
- Mazurek is a traditional Polish pastry that is typically served during Easter and other special occasions.
Flavor profiles:
- The orange marmalade adds a sweet and tangy flavor to the mazurka, while the chopped pecans provide a nutty crunch.
Serving suggestions:
- Serve the mazurka as a dessert or as a sweet snack with tea or coffee.
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Region: Polish