Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup orange marmalade
- 1/2 cup teacake crumbs
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 cup chopped pecans
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan.
5. Spread the orange marmalade over the bottom of the tart shell.
6. Sprinkle the teacake crumbs over the marmalade.
7. In a mixing bowl, whisk together the heavy cream, milk, vanilla extract, eggs, brown sugar, cinnamon, nutmeg, ginger, allspice, and cloves.
8. Pour the mixture over the teacake crumbs.
9. Sprinkle the chopped pecans over the top of the tart.
10. Cover the edges of the tart with aluminum foil to prevent burning.
11. Bake the tart for 45-50 minutes, or until the filling is set.
12. Remove the tart from the oven and let it cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 11g
Cholesterol: 135mg
Sodium: 120mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- You can use any type of fruit jam or preserves instead of orange marmalade.
- You can use graham cracker crumbs or vanilla wafer crumbs instead of teacake crumbs.
- You can use any type of nuts instead of pecans.
Variations:
- You can add fresh fruit, such as sliced strawberries or raspberries, to the top of the tart before serving.
- You can drizzle melted chocolate over the top of the tart before serving.
- You can add a tablespoon of orange zest to the filling for extra citrus flavor.
Tips and Tricks:
- Make sure the butter is chilled before pulsing it in the food processor to ensure a flaky crust.
- If the edges of the tart start to brown too quickly, cover them with aluminum foil.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the tart on a cake stand or platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, melted chocolate, chopped nuts
Pairings:
Serve the tart with a cup of tea or coffee.
Suggested Side Dishes:
Fresh fruit salad, green salad, roasted vegetables
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of ice water to the dough and pulse again in the food processor.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food Safety Advice:
Make sure to store the tart in the refrigerator and consume within 3 days.
Food History:
Teacakes are a traditional British sweet treat that are often served with tea. Orange marmalade is a type of fruit preserve that originated in Scotland in the late 18th century.
Flavor Profiles:
This tart has a sweet and citrusy flavor with warm spices and a nutty crunch.
Serving Suggestions:
Serve the tart as a dessert or as a sweet treat with tea or coffee.
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Region: British