| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 9g | 48g |
| sugars | fibre | protein | salt |
| 26g | 2g | 5g | 0.2g |
My love for the Macopa Tart is not just inspired by my childhood memories of Montana, but also from my continuous exploration of global flavors. I still remember the first time I tasted macopa or bell fruit during one of my culinary adventures. Overwhelmed with its tangy-sweet flavor, I knew I had to create a dish that encapsulates its exotic beauty. My Macopa Tart is a tribute to the exciting experience of discovering new foods and cultures.
The Delightful Dance of Flavors
This tasty tart is a magical blend of sweet and tangy flavors, drawn from the macopa fruit, brown sugar, and a touch of cinnamon and nutmeg. It shares the comfort of a familiar dessert silhouette – that of pies and tarts, invoking American culinary traditions but is enriched with the sensibilities of a far-flung locale. This dessert makes a compelling companion to a hefty bison burger or a juicy venison steak, bringing a lightness in contrast to the richness of these classic main dishes.
Healthful and Scrumptious
And let’s not overlook the health benefits! Macopa fruit is packed with vitamiC, known for its immune-boosting properties. Meanwhile, the use of brown sugar, unlike its white counterpart, introduces some trace minerals like potassium and calcium into your sweet treat. I find this blend of health and taste to be an irresistible fusion. An excellent way to balance nutrition and indulgence.
The Macopa Tart is not just a recipe; it’s a story about my life’s journey – from the wild fields of Montana to the colorful markets of far-off lands. This dish is a bridge between cultures and a testament to the magic that happens when different culinary worlds collide.
What You’ll Need
- 1.5 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 2 tablespoons ice water
- 3 cups macopa fruit (bell fruit), thinly sliced
- 1 cup fresh orange juice
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons butter, melted
- 1 tablespoon granulated sugar for topping
Method
Step One
Start by preparing the tart crust. Mix together the all-purpose flour, granulated sugar, and salt in a large bowl. Add in the chilled and cubed unsalted butter, using your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Step Two
In a separate bowl, whisk together the egg yolk and ice water. Gradually add this to the flour mixture, stirring until the dough starts to come together. If the dough is too dry, add a bit more water. Once the dough has formed, shape it into a disk, wrap in plastic wrap and refrigerate for at least an hour.
Step Three
While the dough is chilling, prepare the macopa filling. In a large saucepan, combine the sliced macopa fruit, fresh orange juice, light brown sugar, ground cinnamon, ground nutmeg, and cornstarch. Cook over medium heat until the mixture is thick and bubbly. Remove from heat and let cool.
Step Four
Preheat your oven to 375 degrees F (190 degrees C). Roll out your chilled dough on a lightly floured surface, then fit it into a 9-inch tart pan. Trim any excess dough.
Step Five
Pour the cooled macopa filling into the tart shell, spreading it out evenly. Drizzle the top with melted butter, then sprinkle with a tablespoon of granulated sugar.
Step Six
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling. Allow the tart to cool completely before serving.
