The recipe for Charlotte’s Tart is included at the end of Tempest in a Teapot, and I pasted it below. I cobbled together this recipe to find a flavor profile to match a certain tea made by Martin in the book. I know the cozy mystery genre is usually the genre that includes recipes at the end, but as someone who likes to cook and bake, I just enjoy including recipes as fun extras to lend to the cozy feel. A tart felt fitting for a baker’s daughter.
Side note, If you are a gluten-free eater like me, this is an easy recipe to make gluten free. Just use your own all-purpose gluten free flour, and make sure your almond flour isn’t contaminated.
If you make this, please consider sharing it with me on instagram or TikTok!
A quick video of me making the tart can be watched here.
Charlotte’s Tart Recipe
Frangipane:
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1 cup orange marmalade
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6 tablespoons unsalted butter
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1/2 cup sugar
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3/4 cup almond flour
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2 tablespoons flour
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1 large egg
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1 large egg white
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1 teaspoon vanilla extract
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2 teaspoon almond extract
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Pinch of salt
Chocolate Ganache:
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1/2 cup heavy whipping cream
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1 bar semi-sweet baker’s chocolate
Instructions:
Line a tart pan with pastry dough. Blind bake the crust at 350 degrees for 10 minutes. Use pie weights to keep the crust from bubbling.
To make the frangipane layer, beat together the butter, sugar, and salt until fluffy. Stir in the flours, whole egg, egg white, and extracts.
Once the crust has cooled, spread an even layer of your favorite orange marmalade across the tart. Spoon the almond mixture over the marmalade, spreading it to the edges of the tart. Bake for another 25 minutes.
Once the tart has baked, make the chocolate ganache by pouring simmering cream over the chocolate. You can break the chocolate into small pieces to help it melt. Top the tart with the ganache. For decoration you can top the tart with candied orange slices before serving.
