Almond and Fruit Tart #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. A flavorful blend of fruit with the crunch of almonds.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 tart

Ingredients

• Crust

• 3⁄4 cup unbleached all-purpose flour, sifted
• 1  tablespoon sugar
• 5  tablespoons unsalted butter, cold
• 1⁄2 teaspoon vanilla extract
• 2  teaspoons water
• 1  sheet  Reynolds Wrap Foil

• Filling

• 1⁄2 cup sugar
• 3  tablespoons  peach preserves
• 1⁄4 cup pear, peeled and diced
• 1⁄4 cup  peach, peeled and diced
• 1⁄4 cup  sliced  blanched almond
• 1⁄2 cup heavy cream
• 2  tablespoons amaretto liqueur
• 1⁄4 teaspoon salt

Directions

1. 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.
2. Press the dough evenly into an 8-inch removable-bottom tart pan. Chill in the refrigerator for 45 minutes.
3. Preheat the oven to 400 degrees.
4. 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.
5. 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.
6. Set on the center rack in the oven and bake for 30-35 minutes. Cool and serve.