Frangipane Tart With Strawberries
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
58
Spice
41
Sweetness
58
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Sugar1 large
Egg1 tsp
Almond Extract1.25 cups
All-Purpose Flour4 cups
Strawberry (hulled)2 tbsps
Vegetable Shortening (cold)1 tsp
SaltDirections:
1
Roll out the pate brisee 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 almond flavored liqueur, 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 degree F
4
Oven for 35 to 45 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 waxed paper, for 1 hour