Toasted Almond Tart With Blood Orange Sorbet
Ready In: 3 hrs
Yields: 1 11
Ingredients
- 1 pre-baked tart shell (11 inch )
- 1 1⁄2 cups fig preserves
tart dough
- 2⁄3 cup powdered sugar
- 7 ounces unsalted butter
- 1 pinch salt
- 2 egg yolks
- 2 tablespoons heavy cream
- 3 cups all-purpose flour
almond filling
- 1 cup butter (softened)
- 1 cup sugar, plus
- 2 tablespoons sugar
- 3 eggs
- 8 ounces toasted marcona almonds, ground fine
- 1 pinch salt
Directions
- TOASTED ALMOND TART WITH BLOOD ORANGE SORBET
- Cream butter, sugar and salt in mixer with paddle until light.
- Add yolks.
- Add 1 ½ cups of flour and mix until coarse meal.
- Add heavy cream and the rest of the flour and barely bring together.
- Form a disc and wrap it in plastic wrap.
- Chill for one hour.
- Grate into tart shell and place in freezer for 30 minutes.
- Bake in 325-350 degree oven until golden.
- ALMOND FILLING:
- Cream butter and sugar until light and fluffy.
- Add eggs (1 at a time) and ground almonds.
- Spread almond filling in par baked pie shell.
- Bake at 325 degrees for 40 minutes.
- Almond filling should be set and firm when taken out of oven.
- Serve with blood orange sorbet.
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