ALMOND TART
 

INGREDIENTS

Tart Dough

2 cups

1/2 cup

1-1/2 sticks

1/2 teaspoon

Flour

Confectioners sugar

Unsalted butter (room temperature)

Salt

Filling

1 stick

1 cup

1/4 cup

1 teaspoon

4

1-1/2 cups

1 teaspoon

1 teaspoon

Soft butter

Sugar

Flour

Salt

Eggs

Ground almonds

Vanilla

Almond extract

Garnish
 

Pears or plums

Apple jelly
 

Serves:

16-20

Recommended Blodgett Equipment:

Roasting deck oven

Preheat to: 350°F

  

Tart Dough

  1. In mixer with paddle attachment, cream the butter and confectioners sugar to light and fluffy.

  2. Combine flour and salt together. Add to the creamed butter mixture.

  3. Mix to combine.

  4. Divide into 2 flat disks. Wrap and refrigerate to 1/2 hour. This makes the dough easier to roll out.

  5. Roll out 1/4" thick and put into 8" or 9" tart pans.

Filling

  1. In mixer with paddle attachment, cream the butter and sugar.

  2. Combine flour, salt and almonds. Set aside.

  3. Add eggs to creamed mixture one at a time, scraping after each addition. Add in vanilla and almond extract. Add in flour/almond mixture and mix until smooth.

  4. Pour into prepared shells. Arrange sliced pears or plums around the the top of the raw tarts.

Bake for 30-45 minutes. The tart will puff and turn golden brown when done. For a little added shine, brush on thinned apple jelly as a glaze when finished.

Enjoy!