1 x Pie shell, 9″, partially 2 ts Liqueur, orange, Mandarin
— baked 1/4 ts Orange flower water
1/3 c Sugar 1 pt Raspberries
4 tb Butter, sweet, cubed 1 1/2 c Orange, Mandarin, sections
4 oz Almond paste 1/2 c Jam, passion fruit, melted
2 lg Eggs
Cream the sugar, butter and almond paste in a food processor.
Add 1 egg, process to combine, then add the second egg and process
until smooth.
Add the Mandarin orange liqueur and flower water, then process to
blend.
Pour the mixture into the partially baked shell. Bake 25 – 30
minutes in the center of a preheated 350 F oven until the top is
evenly browned and puffed.
Remove the tart to a rack to cool.
Arrange the raspberries and mandarin orange segments in a yin-yang
pattern on top of the cooled filling.
Brush the warm glaze (passion fruit jam, melted) thinly but evenly
on top of the fruit and along the edge of the tart shell.
Remove the rim of the tart pan before serving by centering the
tart on your hand or a can.
Yields
12 servings