Frangipane Tart With Strawberries And Raspberries
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (softened)1 cup
Sugar1 large
Egg1 tsp
Almond Extract1 tbsp
Amaretto1.25 cups
All-Purpose Flour2 cups
Strawberry (hulled)1 cup
Strawberry2 tbsps
Vegetable Shortening (cold)1 tsp
SaltDirections:
1
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
2
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
3
Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F
4
Oven for 20 to 25 minutes, or until the shell is pale golden
5
(If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil
6
) Let the tart cool
7
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
8
In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal
9
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
10
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour
11
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
12
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
13
Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F
14
Oven for 20 to 25 minutes, or until the shell is pale golden
15
(If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil
16
) Let the tart cool
17
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
18
In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal
19
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
20
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour