| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | (2 oz) finely ground |
| Blanched almonds | ||
| 1 3/4 | c | Flour |
| 1/2 | c | Confectioners sugar |
| 1/2 | c | Chilled unsalted butter cut |
| In small pieces | ||
| 1 | Lightly beaten egg | |
| Filling: | ||
| 1 | cn | (21 oz) cherry pie filling |
| 2 | tb | Orange liqueur |
| 1 | ts | Grated orange zest |
INSTRUCTIONS
Combine almonds, flour & sugar in bowl of food processor. Scatter butter on top & process just until mix resembles coarse crumbs. Add egg & process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than other, & wrap & chill for 30 minutes. Preheat oven to 375. Combine pie filling, liqueur & zest. Roll out larger piece of dough into 11" circle & place in 9" tart pan with removable bottom, trim edges. Roll smaller disk to 10" circle., cut into ten 3/4" wide strips for lattice top. Spoon filling into pan. Arrange strips of dough on top of filling. Trim to fit & gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan & let cool completely. Dust with powdered sugar before serving. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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