Prep 1 hr
Cook 0 mins
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.
- 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
- 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.
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!
This is so amazing! I made the pastry from the recipe. Even though I refrigerated it for over an hour, the dough is so short that with this warm weather, I couldn't really roll it very well, so I more or less pressed it into my springform pan. I used strawberries and raspberries and added just a bit of cinnamon and allspice into the frangipane (so delicious! I kept eating it out of the bowl.) I mixed raspberry and blueberry jam for the topping. Wonderful! Thanks for posting.
I made this for a family gathering - and it was a HUGE success! I made a puff pastry case, and, for the glaze, used the juice from the strawberries mixed with arrowroot (to get the nice shine). I only added a couple of drops of essence as it had Amaretto - and it was plenty 'almondy' enough for us! Thanks so much for a great recipe!