| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 1/2 |
|
Stick butter |
| 3 |
|
Eggs |
| 2 |
c |
Blanched almonds |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Almond extract |
| 1 1/2 |
|
Stick butter |
| 3 |
lg |
Eggs |
| 1/2 |
c |
Flour |
| 2 |
lb |
Prune plums |
| 2/3 |
c |
Sliced almonds |
INSTRUCTIONS
SWEET PASTRY DOUGH
ALMOND FILLING
Butter a 12 by 18-inch pan.
Set a rack in the lowest level of the oven and preheat to 350 degrees.
For the dough, combine dry ingredients in bowl of food processor and pulse
several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse
8 or 10 times, until mixture is a fine powder. Add eggs and pulse until
dough forms a ball that revolves on blade. Remove, wrap and chill dough.
For almond filling, place almonds in food processor with sugar and pulse
until finely ground. Add almond extract and butter and pulse until smooth.
Add eggs, one at a time, pulsing between each addition. Scrape bowl and
blade and add flour; pulse until evenly mixed.
Roll dough on a floured surface and line prepared pan. Trim and flute edge
of dough. Spread evenly with filling. Rinse, pit and quarter plums and
arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake
at 350 degrees about 45 minutes, until dough is baked through and filling
is set. Cool in pan on a rack. Cut in 3-inch squares to serve.
Yield: 24 servings
Recipe by: Cooking Live Show #CL8978
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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