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Almond torte
- Thread starter julia
- Start date
REC: Almond Tart---like a big, chewy, almond macaroon...
Almond Tart
Recipe By :Elinor Kilvan
Serving Size : 10
Crust:
2 large egg yolks
2 tablespoons cold water
1 1/4 cups all purpose flour
2 tablespoons sugar
1/2 cup unsalted butter -- (1 stick) cold, cut into 8 pieces
Raspberry Sauce:
2 packages raspberries in syrup -- (10 ounce)frozen, thawed, drained, 2 tablespoons juices reserved
6 tablespoons raspberry jam
2 teaspoons fresh lemon juice
Filling:
2 large eggs
1 large egg white
1/4 teaspoon salt
3/4 cup sugar
1 1/4 cups ground blanched almonds
2 tablespoons Amaretto
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/4 cup unsalted butter -- (1/2 stick) melted, cooled
Powdered sugar
1 Whole whole almonds
For Crust: Beat egg yolks and 2 tablespoons cold water to blend in small bowl. Using heavy-duty electric mixer, beat flour and sugar to blend in large bowl. Add butter and beat at low speed until butter is size of small peas, about 30 seconds. Gradually add yolk mixture, beating just until dough clings together. Turn dough out onto work surface and knead until smooth. Gather dough into ball; flatten into disk. Wrap and refrigerate until firm, about 1 hour.
Butter 11-inch-diameter tart pan with removable bottom. Roll dough out on lightly floured surface to 14-inch round. Roll up on rolling pin and transfer to prepared pan. Press dough gently into place. Trim dough, leaving 1/2-inch overhang. Press overhang into pan, forming double-thick sides. Freeze dough in pan until very firm, about 2 hours. (Can be made 1 week ahead. Wrap tightly; freeze.)
For Sauce: Puree all ingredients in processor. Strain and refrigerate. (Can be prepared 1 day ahead.)
For Filling: Position rack in center of oven and preheat to 400 Degrees F. Blend eggs, egg white and salt in processor. With machine running, gradually add 3/4 cup sugar and process 2 minutes. Add ground almonds, amaretto and vanilla and almond extracts and process just to blend. Blend in butter.
Spoon filling into frozen crust. Bake 15 minutes. Reduce temperature to 350 Degrees F. and bake until filling is light brown and puffed, about 10 minutes longer. Cool tart in pan on rack. Sprinkle with powdered sugar. Remove pan sides. Arrange whole almonds around edge of tart. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges. Serve with sauce.
Almond Tart
Recipe By :Elinor Kilvan
Serving Size : 10
Crust:
2 large egg yolks
2 tablespoons cold water
1 1/4 cups all purpose flour
2 tablespoons sugar
1/2 cup unsalted butter -- (1 stick) cold, cut into 8 pieces
Raspberry Sauce:
2 packages raspberries in syrup -- (10 ounce)frozen, thawed, drained, 2 tablespoons juices reserved
6 tablespoons raspberry jam
2 teaspoons fresh lemon juice
Filling:
2 large eggs
1 large egg white
1/4 teaspoon salt
3/4 cup sugar
1 1/4 cups ground blanched almonds
2 tablespoons Amaretto
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/4 cup unsalted butter -- (1/2 stick) melted, cooled
Powdered sugar
1 Whole whole almonds
For Crust: Beat egg yolks and 2 tablespoons cold water to blend in small bowl. Using heavy-duty electric mixer, beat flour and sugar to blend in large bowl. Add butter and beat at low speed until butter is size of small peas, about 30 seconds. Gradually add yolk mixture, beating just until dough clings together. Turn dough out onto work surface and knead until smooth. Gather dough into ball; flatten into disk. Wrap and refrigerate until firm, about 1 hour.
Butter 11-inch-diameter tart pan with removable bottom. Roll dough out on lightly floured surface to 14-inch round. Roll up on rolling pin and transfer to prepared pan. Press dough gently into place. Trim dough, leaving 1/2-inch overhang. Press overhang into pan, forming double-thick sides. Freeze dough in pan until very firm, about 2 hours. (Can be made 1 week ahead. Wrap tightly; freeze.)
For Sauce: Puree all ingredients in processor. Strain and refrigerate. (Can be prepared 1 day ahead.)
For Filling: Position rack in center of oven and preheat to 400 Degrees F. Blend eggs, egg white and salt in processor. With machine running, gradually add 3/4 cup sugar and process 2 minutes. Add ground almonds, amaretto and vanilla and almond extracts and process just to blend. Blend in butter.
Spoon filling into frozen crust. Bake 15 minutes. Reduce temperature to 350 Degrees F. and bake until filling is light brown and puffed, about 10 minutes longer. Cool tart in pan on rack. Sprinkle with powdered sugar. Remove pan sides. Arrange whole almonds around edge of tart. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges. Serve with sauce.
melissa-dallas
Well-known member
Sauce is probably gilding the lily anyway, but what would be good besides raspberry?
I just can't learn to like them.
I just can't learn to like them.