-PATE BRISEE-
2 c Flour;all purpose
2 ts Sugar,granulated
1 ts -Salt
14 tb Butter;cut in small pieces
1 Egg
1 tb Milk
FILLING
1/2 c Raspberry Jam
4 tb Butter;softened
4 1/2 tb Sugar,granulated
1 Egg
2/3 c Almonds;ground; 2 oz
1 c Pound cake crumbs;2 oz
1/2 ts Almond extract
———————-CONFECTIONERS’ SUGAR GLAZE———————-
2 tb Butter;unsalted
1 c Confectioner’s sugar
2 tb Heavy cream;also called
-whipping cream
1 ts Vanilla extract
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
