Fresh fruit chocolate frangipane tart

Yield: 8 servings

Measure Ingredient
1 cup Almonds, blanched,
\N \N Whole
¼ cup Sugar
1 tablespoon Flour
2 \N 1-oz semisweet chocolate
\N \N Squares; melted
2 tablespoons Butter; softened
1 \N Egg
1 teaspoon Vanilla extract
\N \N Butter crust (recipe below)
1 \N Pt strawberries, fresh
\N \N Or 1/2 pt. raspberries sliced
3 tablespoons Apricot jam; melted

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:35 1. Preheat oven to 350°F. In a food processor, grind almonds until coarsely chopped. Add sugar and flour and process until almonds are finely chopped. Add chocolate and process until blended. Add butter, egg, and vanilla and process until mixture is blended but not smooth. 2. Press Butter Crust into bottom and up sides of a 9½-inch fluted metal tart pan with a removable bottom.

Scrape filling into Butter Crust and spread evenly. Bake 15 mins, or until slightly puffed. Let tart cool in pan. Refrigerate until cold, at least 2 hours. 3. About 1 hour before serving, cover top of chilled tart with strawberries arranged in an attractive design.

Brush jam over fruit to glaze. Refrigerate until serving time, then remove side from pan and cut tart into slices.

BUTTER CRUST

1 cup flour 2 Tbs sugar ½ tsp salt 6 Tbs cold butter 1 Tbs milk 1 tsp vanilla extract

In a food processor, combine flour, sugar, and salt. Cut butter into pieces over flour. Process with about 8 on/off turns, until mixture is crumbly. With machine on, add milk and vanilla thru' feed tube and process just until dough forms a ball and leaves side of bowl.

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