Yield: 12 servings
|1 x||Pie shell, 9\", partially baked|
|4 tablespoons||Butter, sweet, cubed|
|4 ounces||Almond paste|
|2 teaspoons||Liqueur, orange, Mandarin|
|¼ teaspoon||Orange flower water|
|1½ cup||Orange, Mandarin, sections|
|½ cup||Jam, passion fruit, melted|
Cream the sugar, butter and almond paste in a food processor.
Add 1 egg, process to combine, then add the second egg and process until smooth.
Add the Mandarin orange liqueur and flower water, then process to blend.
Pour the mixture into the partially baked shell. Bake 25 - 30 minutes in the center of a preheated 350 F oven until the top is evenly browned and puffed.
Remove the tart to a rack to cool.
Arrange the raspberries and mandarin orange segments in a yin-yang pattern on top of the cooled filling.
Brush the warm glaze (passion fruit jam, melted) thinly but evenly on top of the fruit and along the edge of the tart shell.
Remove the rim of the tart pan before serving by centering the tart on your hand or a can.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA