Strawberry And Raspberry Festive Tart

Recipe Ingredients

1		Pate Brisee - see * Note
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - softened
1/2 cup	99g / 3.5oz	Sugar
1 cup	198g / 7oz	Egg (large)
3/4 cup	69g / 2.4oz	Blanched almonds - ground fine
1 teaspoon	5ml	Almond extract
1 tablespoon	15ml	Amaretto
1 tablespoon	15ml	All-purpose flour
2 cups	474ml	Strawberries - hulled
2 cups	474ml	Raspberries - picked over, rinsed
1/4 cup	59ml	Strawberry or raspberry jam - melted, strained

Recipe 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.

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

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