Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup ice water
- 4 tangelos, peeled and segmented
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup orange juice
- 1 tbsp cornstarch
- 1/4 tsp almond extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- 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 together the all-purpose flour, almond flour, granulated sugar, and salt until combined.
3. Add the chilled and cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and ice water.
5. Add the egg mixture to the food processor and pulse until the dough comes together.
6. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
7. Roll out the dough to fit the tart pan and transfer it to the pan, pressing it into the bottom and sides.
8. Line the crust with parchment paper and fill it with pie weights or dried beans.
9. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, or until golden brown.
10. In a saucepan, whisk together the honey, orange juice, cornstarch, and almond extract.
11. Cook over medium heat until the mixture thickens and becomes glossy.
12. Arrange the tangelo segments in the baked crust and pour the honey mixture over them.
13. Sprinkle the sliced almonds over the top.
14. Bake the tart for 15-20 minutes, or until the almonds are golden brown and the filling is set.
15. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 340
Fat: 20g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 85mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 23g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Tangelos can be substituted with oranges or grapefruits.
- Sliced almonds can be substituted with chopped pecans or walnuts.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add a tablespoon of grated ginger to the honey mixture for a spicy kick.
- Use a mixture of citrus fruits, such as oranges, grapefruits, and blood oranges, for a colorful tart.
- Top the tart with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Use a sharp knife to segment the tangelos for a clean and neat presentation.
- Brush the crust with egg wash before baking for a shiny and golden finish.
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 (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter or cake stand and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves, whipped cream, or vanilla ice cream.
Pairings:
Pair the tart with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the crust shrinks during baking, press it back into shape while it's still warm.
- If the filling is too runny, increase the amount of cornstarch or cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the tangelos thoroughly before peeling and segmenting them.
Food history:
Tangelos are a hybrid citrus fruit that originated in Florida in the early 1900s. They are a cross between a tangerine and a grapefruit and have a sweet and tangy flavor.
Flavor profiles:
The tart has a buttery and nutty crust that complements the sweet and juicy tangelo segments. The honey and almond topping adds a crunchy and caramelized texture to the tart.
Serving suggestions:
Serve the tart as a dessert or a sweet brunch dish.
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