Almond and Fruit Tart #RSC
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 tart
- Serves:
- 10
ingredients
-
Crust
- 177.44 ml unbleached all-purpose flour, sifted
- 14.79 ml sugar
- 73.94 ml unsalted butter, cold
- 2.46 ml vanilla extract
- 9.85 ml water
- 1 sheet Reynolds Wrap Foil
-
Filling
- 118.29 ml sugar
- 44.37 ml peach preserves
- 59.14 ml pear, peeled and diced
- 59.14 ml peach, peeled and diced
- 59.14 ml sliced blanched almond
- 118.29 ml heavy cream
- 29.58 ml amaretto liqueur
- 1.23 ml salt
directions
- Prepare the crust: Mix the flour and sugar together. Cut in the butter with a pastry blender or 2 knives until the mixture becomes coarse crumbles. Add the vanilla and water and toss with a fork until the dough just holds together. Add more water if needed.
- Press the dough evenly into an 8-inch removable-bottom tart pan. Chill in the refrigerator for 45 minutes.
- Preheat the oven to 400 degrees.
- Line the chilled dough with the sheet of foil and fill with dried beans. Bake in the lower part of the oven for 8 minutes. Remove the foil and beans and bake for an additional 5 minutes. Remove from the oven.
- Make the filling: Stir the sugar and peach preserves together in a bowl. Add the remaining ingredients and blend thoroughly. Pour into the tart shell.
- Set on the center rack in the oven and bake for 30-35 minutes. Cool and serve.
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RECIPE SUBMITTED BY
TOPCAT TONY
United States