INGREDIENTS

INSTRUCTIONS

Roll out the 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. In a small bowl cream together the butter and the sugar
and beat in the egg, the almonds, the almond extract, the Amaretto,
and the flour. Spread the frangipane evenly on the bottom of the  shell
and bake the tart in the middle of a preheated 375F. oven for  20 to 25
minutes, or until the shell is pale golden. (If the  frangipane begins
to turn too brown, cover the tart loosely with a  piece of foil.) Let
the tart cool. 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.  In a large bowl blend the flour, the butter, the vegetable
shortening, and salt until the mixture resembles meal. 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. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour.  Gourmet July 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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