Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup cold water
- 1 cup phalsa berries, washed and drained
- 1/4 cup granulated sugar
- 1/4 cup almond slices
Special equipment needed:
- 9-inch tart pan
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the all-purpose flour, almond flour, and powdered sugar until combined.
3. Add the chilled and cubed butter and pulse until the mixture resembles coarse sand.
4. Add the egg yolk and cold water and pulse until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
6. Roll the dough out into a 10-inch circle and transfer it to a 9-inch tart pan lined with parchment paper.
7. Press the dough into the bottom and sides of the pan, trimming any excess dough.
8. Prick the bottom of the crust with a fork and chill in the refrigerator for 15 minutes.
9. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
10. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes or until lightly golden.
11. In a saucepan, combine the phalsa berries and granulated sugar and cook over medium heat until the berries have burst and the mixture has thickened, about 10 minutes.
12. Pour the phalsa mixture into the baked crust and sprinkle with almond slices.
13. Bake the tart for an additional 15-20 minutes or until the filling is set and the almonds are lightly toasted.
14. Allow the tart to cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Fat: 17g
Carbohydrates: 28g
Protein: 4g
Fiber: 2g
Sugar: 13g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Phalsa berries can be substituted with any other tart berry such as raspberries or blackberries.
Variations:
- Add a tablespoon of lemon zest to the crust for a citrusy twist.
- Top the tart with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the food processor for the crust.
- Chill the crust before baking to prevent it from shrinking.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Garnish the tart with fresh phalsa berries and mint leaves.
Pairings:
Pair the tart with a glass of sweet white wine or a cup of hot tea.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the phalsa berries thoroughly before using them in the recipe.
Food history:
Phalsa berries are a popular fruit in India and are often used in desserts and drinks.
Flavor profiles:
The tart has a buttery and nutty crust with a sweet and tart filling.
Serving suggestions:
Serve the tart as a dessert or as a sweet treat with a cup of tea or coffee.
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