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CATEGORY CUISINE TAG YIELD
Fruits, Eggs Fruits, Tarts 1 Tarts

INGREDIENTS

1/4 c Almonds, slivered
1 1/2 c Flour, all purpose
1/4 t Salt
3 T Brown sugar, firmly packed
1/2 c Butter, cold unsalted
1 stick cut into small
pieces
1 Egg, cold
1/2 t Vanilla extract
1/4 t Lemon zest, freshly grated
4 Egg yolks
4 T Flour, all purpose
3 T Sugar
2 c Half and half
1/2 t Vanilla extract-
Strawberries & Raspberries
hulled to cover surface
of
tart
1/2 c Red currant jelly
1 t Lemon juice

INSTRUCTIONS

CRUST: Finely grind almonds in a food processor with an on/off  mixture
with a rolling pin until as finely ground as possible. Add  flour, salt
and brown sugar to processor and blend, or combine ground  almonds,
flour, salt, and brown sugar in a bowl and stir to blend.  Add butter
and process or work with the fingertips until mixture  ressembles
coarse crumbs. In a small bowl beat egg lightly. Stir in  the vanilla
and lemon zest. With processor on, add egg mixture to the  dough
through feed tube and process until dough forms. Pat dough into  a
ball, wrap in plastic wrap and chill in refrigerator for at least  30
minutes. Remove dough from refrigerator. Press in 10 inch tart pan
(with removable bottom), patting in even minutes before baking. Bake
line with foil for 15 minutes, remove foil and bake a further 20 to  30
minutes empty. CUSTARD CREAM: In a medium mixing bowl, beat egg  yolks
and sugar until pale yellow and thick. Beat in 4 tbsp all  purpose
flour. Heat half-and-half in medium sized non reactive  saucepan over
low heat until small bubbles form around edges. Remove  from heat and
pour a small amount of hot mixture into egg yolk  mixture, whisking
constantly. Add remaining half and half mixture,  whisking. Pour
mixture back into pan on heat, lower heat and cook it,  stirring for
5-7 minutes. Add vanilla, let the mixture cool and chill  it, covered
(use plastic wrap) until needed. ASSEMBLY: Spread Custard  Cream even
over fully baked almond crust. Arrange hulled strawberries  or
raspberries in concentric circles, stem ends down, over pastry  cream.
Melt red currant jelly with 1 tsp lemon juice and brush the  glaze
gently over the fruit.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2158
Calories From Fat: 389
Total Fat: 44.8g
Cholesterol: 737.8mg
Sodium: 1684.7mg
Potassium: 836.9mg
Carbohydrates: 352.7g
Fiber: 12.2g
Sugar: 134.1g
Protein: 86.3g


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