-PATE BRISEE-
2 c Flour;all purpose 14 tb Butter;cut in small pieces
2 ts Sugar,granulated 1 Egg
1 ts -Salt 1 tb Milk
FILLING
1/2 c Raspberry Jam 2/3 c Almonds;ground; 2 oz
4 tb Butter;softened 1 c Pound cake crumbs;2 oz
4 1/2 tb Sugar,granulated 1/2 ts Almond extract
1 Egg
-CONFECTIONERS’ SUGAR GLAZE-
2 tb Butter;unsalted -whipping cream
1 c Confectioner’s sugar 1 ts Vanilla extract
2 tb Heavy cream;also called
To make Pate Brisee: In food processor, combine flour, 2 tsp granulated
sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture
ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until
blended. With processor running, pour in egg mixture, processing untril
dough pulls away from sides of bowl and forms a ball. Divide dough in half.
Form each half into a disk shape. Wrap separately in plastic wrap and
refrigerate at least 30 minutes. On floured surface, roll out hal fof the
dough. Fit into 7″ tart pan with removable bottom. (Use remaining half of
pastry another time.)
To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked
pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp
granulated sugar at medium speed of electric mixer until thick and white.
Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended.
Spoon filling int small mounds all over top of jam. Spread evenly over jam.
Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed
and set in center.
To make Confectioners’ Sugar Glaze: While tart is baking, in small
saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners’ sugar
into butter. Stir in cream and vanilla. Mix until blended and smooth.
Spread glaze over piping hot tart. Cool on rack. SERVES: 6
SOURCE: Victoria magazine
Yields
6 servings