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1 cup all-purpose flour
3 tbsp granulated sugar
pinch salt
1/2 cup cold unsalted butter
1 tbsp white vinegar, or lemon juice
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 eggs
2 tbsp orange liqueur
finely grated orange zest, of 2 oranges, about 2 tbsp
1 tsp almond extract
2 90-g pkgs ground almonds, about 2 cups
1/4 cup seedless raspberry jam, or currant jelly
1 pint fresh raspberries
dusting of icing sugar
For pastry, measure flour, sugar and salt into a food processor fitted with a metal blade. Whirl until blended. Cut butter into 6 cubes and add. Pulse just until coarsely ground. Add vinegar and pulse just until mixture begins to form a ball. Remove dough and gather into a ball. Place dough in centre of an ungreased, round 10-inch (25-cm) springform pan. Generously flour hands, then press dough from middle of pan to outside edges, forming a small lip at edges of pan. Dough will not go up sides. Refrigerate while preparing filling.
Preheat oven to 350F (180C) and place oven rack at lowest level. For filling, using an electric mixer, beat butter in a large bowl until creamy. Gradually beat in sugar and continue beating until light and fluffy, from 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides as necessary. Beat in liqueur, peel and almond extract. Gradually beat in almonds using low speed just until evenly distributed. Pour mixture into pastry shell and smooth surface with a spatula. Bake on bottom rack of 350F (180C) oven until pastry and filling are a deep golden brown and a cake tester inserted into centre of tart comes out clean, from 45 to 50 minutes. Remove to a rack to cool.
When tart is cool, place jam in a small microwave-safe bowl. Microwave on medium, stirring halfway through, until melted, about 1 minute. Or melt in a small saucepan set over medium heat, stirring often. Brush jam over cooled filling. If making ahead, tart can be left at room temperature for 1 day or refrigerated up to 3 days. When ready to serve, remove tart from pan and place on a platter. Cover with raspberries, then dust with icing sugar.
Calories 380, Protein 5.7g, Carbohydrates 30.7g, Fat 27.4g, Fibre 2.5g, Sodium 22mg.
Fresh raspberries are decadent during the winter--and holidays are an ideal time to indulge. Inspired by a recipe in The Wolfgang Puck Cookbook (Random House) by Wolfgang Puck, this extremely moist, orange-scented tart is a fitting end to any feast.
This tart looks great baked in a long, rectangular tart pan with a removable bottom, measuring 14x4 inches (35x10 cm). However, slight changes are necessary to adapt the recipe to fit this pan size. Preheat oven to 400F (200C). Prepare pastry as described above, pressing it right into bottom of pan and up fluted edges on sides, right to top. Prick pastry all over with a fork to reduce air bubbles. Place a piece of foil over pastry, then add a layer of pie weights, dry beans or rice. Bake on bottom rack of 400F (200C) oven until edges of pastry are golden-tinged, from 15 to 20 minutes. Remove to a rack. When cool enough to touch, remove foil and weights. Make filling as above and pour into baked shell. Add just enough filling to reach top of pastry as it will expand during baking. Discard any excess filling. Proceed as above.