1 Recipe pate brisee; (recipe
-follows)
3/4 Stick unsalted butter;
-softened (6
; tablespoons)
1/2 c Sugar
1 lg Egg
3/4 c Blanched almonds; ground
-fine
1 ts Almond extract
1 tb Amaretto
1 tb All-purpose flour
2 c Strawberries; hulled
2 c Raspberries; picked over and
; rinsed
1/4 c Strawberry or raspberry jam;
-melted and strained
-PATE BRISEE-
1 1/4 c All-purpose flour
3/4 Stick cold unsalted butter;
-cut into bits (6
; tablespoons)
2 tb Cold vegetable shortening
1/4 ts Salt
Roll out the dough 1/8- inch thick on a lightly floured surface, fit it
into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a
removable fluted rim, and chill the shell while making the frangipane. In a
small bowl cream together the butter and the sugar and beat in the egg, the
almonds, the almond extract, the Amaretto, and the flour. Spread the
frangipane evenly on the bottom of the shell and bake the tart in the
middle of a preheated 375F. oven for 20 to 25 minutes, or until the shell
is pale golden. (If the frangipane begins to turn too brown, cover the tart
loosely with a piece of foil.) Let the tart cool. Cut the strawberries
lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping,
decoratively with the raspberries in rows on the frangipane, and brush them
gently with the jam.
In a large bowl blend the flour, the butter, the vegetable shortening, and
salt until the mixture resembles meal. Add 2 tablespoons ice water, toss
the mixture until the water is incorporated, adding more ice water if
necessary to form a dough, and form the dough into a ball. Dust the dough
with flour and chill it, wrapped in wax paper, for 1 hour.
Yields
1 servings