|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Raspberry Almond Tart
|
|
by:
Alma Williams
|
|
|
|
Raspberry Almond Tart Recipe uses sweet tart pastry layered with butter, confectioner's sugar, ground blanched almonds and egg before adding red currant or raspberry jelly and fresh raspberries before baking this delicious pastry recipe.
|
INGREDIENTS
|
|
1 9 1/2-inch Sweet Tart
Pastry (search recipes)
|
|
7 tablespoons unsalted butter, softened
|
|
1 1/4 cups sifted confectioners' sugar
|
|
1 1/4 cups finely ground
blanched almonds
|
|
1 small egg, lightly beaten
|
|
1 cup red currant or red
raspberry jelly
|
|
1 tablespoon raspberry-flavored
liqueur or kirsch
|
|
2 to 3 cups fresh raspberries
(2 or 3 half-pint baskets)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Roll out tart pastry and use it to line a 9 1/2-inch tart tin with removable bottom. Blind-bake until partially baked; cool.
|
|
|
|
2:
Preheat oven to 350°F. In a large bowl cream together butter and sugar. Stir in ground almonds. Add egg and stir until well mixed. Spread almond mixture evenly over bottom
of partially baked tart shell. Bake for 25 to 30 minutes. Cool on wire rack.
|
|
|
|
3:
Heat jelly in saucepan over low heat until just melted and bubbly. Stir in liqueur. Brush surface of tart filling with thin layer of warm jelly just before placing fruit on tart.
|
|
|
|
4:
Arrange whole raspberries very close to one another in concentric circles on top of the filling. Reheat jelly and brush tops of berries lightly with jelly. Remove tart band
and serve.
|