Italian Almond Tart : recipe from Williams Sonoma |
pie crust
Mix 1 1/2 cups of flour with 1/2 cup of butter and 1/4 cup of sugar & 1/4 tsp salt
combine until looks like "rough cornmeal" Mix 1 1/2 cups of flour with 1/2 cup of butter and 1/4 cup of sugar & 1/4 tsp salt
add a mixture of 1 egg yolk . 1/2 TBSP of Vanilla, and 2 TBPS icy cold water -
chill 30 minutes and roll out to 9 inch tart pan.
Bake with pie weights about 20 minutes until not "wet".
Filling: With electric mixer
- cream 1/2 cup butter
add can of almond paste mix until smooth.
add 1/3 cup of sugar and two eggs- 1 at a time.
Stir in 1/3 cup of flour.
Put it together
Spread 1/3 cup of raspberry jam in bottom of baked pie shell,
add butter mixture
sprinkle with sliced almonds.
Bake at 350 degrees for about 35 minutes.
We like it for dessert or for a breakfast sweet.
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