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Almond And Brazil Nut Tart |
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Serves: 8 Print this RecipeCrust: 6 tablespoons butter chilled real, cut into bits 1 cup flour 2 tablespoons sugar 1 egg lightly beaten 1/2 cup apricot preserves * Part two. 8 ounces almond paste or marzipan 1/4 cup butter real, softened 1/3 cup sugar 4 eggs 1/4 cup flour 1/2 teaspoon baking powder 1/2 cup brazil nuts coarsely chopped Heavy cream, whipped and lightly sweetened for garnish With pastry blender, cut butter into flour and sugar until it resembles corn meal. Stir in egg and toss mixture until egg is incorporated; form dough into a ball and chill wrapped in wax paper for 30 minutes. Roll dough into a 1/8 -inch thick round on a lightly floured surface. Fit into a 10-inch shallow flan pan with a removable fluted ring; trim edges. Prick bottom of crust with a fork; chill in freezer for 30 minutes. Heat oven to 425° F. Bake crust for 15 to 18 minutes or until golden. Cool on a rack. Melt preserves in a small saucepan over moderately low heat; force through a sieve. Brush shell with a thin layer of preserve sauce. Set aside to dry. Filling: *Beat crumbled almond paste or marzipan, butter, and sugar in a bowl until mixture is smooth; add eggs one at a time, beating well after each addition. Add flour and baking powder; continue to beat until smooth. Spoon filling into shell. Smooth top and sprinkle with nuts. Bake tart for 10 minutes; reduce heat to 375° F, and bake for 10 minutes more or until filling is just set. Cool tart on rack. Serve with whipped cream. Note: Almond paste or marzipan available in specialty section of grocery store. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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