| 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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