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Frangipane Tart With Strawberries

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1   Pâte Brisee - (see below)
6 tablespoons 90mlUnsalted butter - (3/4 stick) - softened
1/2 cup 99g / 3.5ozSugar
1 cup 198g / 7ozEgg (large)
3/4 cup 69g / 2.4ozBlanched almonds - ground fine
1 teaspoon 5mlAlmond extract
1 tablespoon 15mlAlmond flavored liqueur, like Amaretto
1 tablespoon 15mlAll-purpose flour
4 cups 948mlStrawberries - hulled
1/4 cup 59mlStrawberry jam - melted, strained
  Pate Brisee
1 1/4 cups 78g / 2.8ozAll-purpose flour
6 tablespoons 90mlCold unsalted butter - (3/4 stick) - cut into bits
2 tablespoons 30mlCold vegetable shortening
1/4 teaspoon 1.3mlSalt

Recipe Instructions

For the PEte Brisee: 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 waxed paper, for 1 hour.

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 almond flavored liqueur, 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 35 to 45 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 in rows on the frangipane, and brush them gently with the jam.

This recipe yields 1 tart, 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9668) - from the TV FOOD - NETWORK

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