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Ingredientes
- 1 x recipe pate brisee (recipe follows)
- 3/4 stk unsalted butter softened (6 Tbsp.)
- 1/2 c. sugar
- 1 lrg egg
- 3/4 c. blanched almonds grnd fine
- 1 tsp almond extract
- 1 Tbsp. Amaretto
- 1 Tbsp. all-purpose flour
- 2 c. strawberries hulled
- 2 c. raspberries picked over and rinsed
- 1/4 c. strawberry or possibly raspberry jam melted and strained
- 1 1/4 c. all-purpose flour
- 3/4 stk cool unsalted butter cut into bits (6 Tbsp.)
- 2 Tbsp. cool vegetable shortening
- 1/4 tsp salt
Direcciones
- Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or possibly 10-or possibly 11-inch round tart pan with a removable fluted rim, and refrigeratethe 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 proportionately on the bottom of the shell and bake the tart in the middle of a preheated 375F. oven for 20 to 25 min, or possibly till the shell
- is pale golden brown. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cold. 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.
- In a large bowl blend the flour, the butter, the vegetable shortening, and salt till the mix resembles meal. Add in 2 Tbsp. ice water, toss the mix till the water is incorporated, adding more ice water if necessary to create a dough, and form the dough into a ball. Dust the dough
- with flour and refrigerateit, wrapped in wax paper, for 1 hour.
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