Recipe by cookiedog
You can use a refrigerated pie dough in place of the pate brisee. It is also good using all strawberries or raspberries or other fruits. Recipe is from Gourmet 1991.
Top Review by Ginger Rose
This was wonderful - it got raves from everyone! I only made it with strawberries though as they were earlier than the raspberries in our garden. Thanks for posting the recipe!
- 88.74 ml unsalted butter, softened
- 118.29 ml sugar
- 1 large egg
- 177.44 ml blanched almond, ground fine
- 4.92 ml almond extract
- 14.79 ml Amaretto
- 14.79 ml all-purpose flour
- 473.18 ml strawberries, hulled
- 473.18 ml raspberries, picked over and rinsed
- 59.14 ml strawberry jam or 59.14 ml raspberry jam, melted and strained
- pate, brisee (or use refridgerated pie crust_ -- )
- 295.73 ml all-purpose flour
- 88.74 ml cold unsalted butter, cut into bits
- 29.58 ml cold vegetable shortening
- 1.23 ml salt
Directions See How It's Made
- Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
- In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.