Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 1 cup almond paste
- 1/2 cup heavy cream
- 1/4 cup honey
- 1/4 teaspoon almond extract
- 3 large eggs
- 1/2 cup chopped toasted almonds
- 1/4 cup Totara syrup
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- 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 flour, ground almonds, sugar, and salt until combined.
3. Add the chilled butter 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.
8. Line the crust with parchment paper and fill it with pie weights or dried beans.
9. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
10. In a mixing bowl, beat together the almond paste, heavy cream, honey, almond extract, and eggs until smooth.
11. Stir in the chopped toasted almonds and Totara syrup.
12. Pour the filling into the pre-baked crust.
13. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
14. Let the tart cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 480
Fat: 31g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 115mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 26g
Protein: 9g
Substitutions for ingredients:
- Instead of almond paste, use marzipan.
- Instead of Totara syrup, use maple syrup.
Variations:
- Add sliced fresh fruit, such as peaches or strawberries, to the top of the tart before baking.
- Use different types of nuts, such as pecans or walnuts, in place of the almonds.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Toast the almonds in the oven or on the stovetop before chopping them for extra flavor.
- Serve the tart with whipped cream or vanilla ice cream.
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 for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Sprinkle chopped toasted almonds or powdered sugar on top of the tart before serving.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
If the crust is browning too quickly, cover it with foil while the filling finishes baking.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
The Totara tree is native to New Zealand and has been used by the Maori people for centuries for its medicinal properties.
Flavor profiles:
The Totara and Almond Tart has a nutty and sweet flavor with a buttery crust.
Serving suggestions:
Serve the Totara and Almond Tart as a dessert or as a sweet treat with coffee or tea.
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