Dutch almond tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unbleached All-Purpose Flour |
| 3 | tablespoons | Sugar |
| ⅛ | teaspoon | Salt |
| 7 | tablespoons | Solid Vegetable Shortening; chilled |
| 5 | tablespoons | Unsalted Butter; chilled and cut into pieces |
| 6 | tablespoons | Cold Water |
| 6 | tablespoons | Unsalted Butter; at room temperature |
| 3 | tablespoons | Solid Vegetable Shortening |
| ½ | cup | Almond Paste; plus |
| 1 | tablespoon | Almond Paste |
| 3 | larges | Eggs |
| 6 | tablespoons | Sugar |
| 3½ | tablespoon | Unbleached All-Purpose Flour |
| ½ | teaspoon | Lemon Peel; grated |
| ½ | cup | Apricot Jam |
| 1 | tablespoon | Apricot Jam; melted |
Directions
CRUST
FILLING
For crust, blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons to bind dough; do not form ball. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead.) Roll dough out on a floured surface to 13" round. Transfer dough to 9" tart pan with removable bottom. Press onto bottom and up sides of pan; trim edges. Gather scraps and reroll into 9x7" rectangle. Cut out ten 9 x ½" strips. Cover and refrigerate tart and strips while preparing
For filling, preheat oven to 350øF. Using electric mixer, cream butter and shortening in a small bowl until light and fluffy. Using an electric mixer, beat almond paste in a medium bowl until softened.
Gradually beat in eggs, then sugar. Continue beating until fluffy, about 5 minutes. Beat in butter mixture. Mix in flour and lemon peel.
Spread ½ cup jam over bottom of tart. Pour filling over. Arrange 5 dough strips atop filling, spacing evenly. Repeat in opposite direction with remaining dough strips, creating a lattice top. Press dough strips at tart edges to seal. Bake until golden brown, about 1 hour 10 minutes. Transfer tart to rack. Brush lattice strips with 1 tb melted jam. Cool completely. Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA