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 roseleaf jam
- 1/4 cup lemon juice
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 eggs
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of the tart pan.
5. Bake the crust for 15-20 minutes or until golden brown.
6. While the crust is baking, make the filling by whisking together the roseleaf jam, lemon juice, heavy cream, sugar, eggs, and salt in a saucepan.
7. Cook the mixture over low heat, whisking constantly, until it thickens and coats the back of a spoon.
8. Pour the filling into the baked crust and smooth the top.
9. Bake the tart for 20-25 minutes or until the filling is set.
10. Let the tart cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 340
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 5g
Substitutions for ingredients:
- Roseleaf jam can be substituted with any other fruit jam.
- Lemon juice can be substituted with lime juice or orange juice.
- Heavy cream can be substituted with half-and-half or whole milk.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Top the tart with fresh berries or whipped cream before serving.
- Use a graham cracker crust instead of the traditional crust.
Tips and tricks:
- Chill the dough before pressing it into the tart pan to prevent it from shrinking during baking.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- 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 the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tart on a decorative plate with a dusting of powdered sugar.
Garnishes:
Garnish the tart with fresh rose petals or lemon slices.
Pairings:
Pair the tart with a cup of hot 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 water to the dough.
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
Make sure to cook the filling to a safe temperature of 160°F (71°C) to prevent foodborne illness.
Food history:
Tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The tart has a sweet and tangy flavor with a hint of floral notes from the roseleaf jam.
Serving suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for afternoon tea.
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Region: British