| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive07 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe Pate Brisee; see * Note |
| 6 |
tb |
Unsalted butter – (3/4 stick); softened |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg |
| 3/4 |
c |
Blanched almonds; ground fine |
| 1 |
ts |
Almond extract |
| 1 |
tb |
Amaretto |
| 1 |
tb |
All-purpose flour |
| 2 |
c |
Strawberries; hulled |
| 2 |
c |
Raspberries; picked over, rinsed |
| 1/4 |
c |
Strawberry or raspberry jam; melted, strained |
INSTRUCTIONS
* Note" See the "Pate Brisee" recipe which is included in this collection.
Roll out the Pate Brisee 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 375 degree 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. This recipe yields ?? servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-E186 broadcast 05-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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