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  • Almond Tart

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    Jimmy Gunn
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    This document provides a recipe for a toasted almond tart with blood orange sorbet. The tart includes a pre-baked tart shell, fig preserves, and an almond filling made from butter, sugar, eggs, and ground toasted almonds. A tart dough is made from butter, powdered sugar, salt, egg yolks, heavy cream, and flour. The dough is chilled, then grated into the tart shell and baked. The almond filling is spread in the partially baked shell and baked until set. It is served with blood orange sorbet.

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    This document provides a recipe for a toasted almond tart with blood orange sorbet. The tart includes a pre-baked tart shell, fig preserves, and an almond filling made from butter, sugar, eggs, and ground toasted almonds. A tart dough is made from butter, powdered sugar, salt, egg yolks, heavy cream, and flour. The dough is chilled, then grated into the tart shell and baked. The almond filling is spread in the partially baked shell and baked until set. It is served with blood orange sorbet.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    12 views1 page

    Almond Tart

    Uploaded by

    Jimmy Gunn
    This document provides a recipe for a toasted almond tart with blood orange sorbet. The tart includes a pre-baked tart shell, fig preserves, and an almond filling made from butter, sugar, eggs, and ground toasted almonds. A tart dough is made from butter, powdered sugar, salt, egg yolks, heavy cream, and flour. The dough is chilled, then grated into the tart shell and baked. The almond filling is spread in the partially baked shell and baked until set. It is served with blood orange sorbet.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    TOASTED ALMOND TART WITH BLOOD ORANGE SORBET 1 - 11 INCH PRE-BAKED TART SHELL 1 CUPS FIG PRESERVES TART

    T DOUGH: 2/3 CUP POWDER SUGAR 7 OZ. BUTTER (UNSALTED)


    PINCH OF SALT 2 EGG YOLKS 2 TBLSP. HEAVY CREAM 3 CUPS A.P. FLOUR

    CREAM BUTTER, SUGAR AND SALT IN MIXER WITH PADDLE UNTIL LIGHT. ADD YOLKS. ADD 1 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: 1 CUP BUTTER (SOFTENED) 1 CUP AND 2 TBLSP. SUGAR 3 EGGS 8 OZ. TOASTED MARCONA ALMONDS - GROUND FINE
    PINCH OF SALT

    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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