Frangipane Tart With Strawberries And Raspberries

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You can use a refrigerated pie dough in place of the pate brisee. It is also good using all strawberries or raspberries or other fruits. Recipe is from gourmet 1991.

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Steps

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Pate brisee: in a large bowl blend the flour , the butter , the vegetable shortening , and salt until the mixture resembles meal.

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Add 2 tablespoons ice water , toss the mixture until the water is incorporated , adding more ice water if necessary to form a dough , and form the dough into a ball.

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Dust the dough with flour and chill it , wrapped in wax paper , for 1 hour.

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Preparation: roll out the dough 1 / 8- inch thick on a lightly floured surface , fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim , and chill the shell while making the frangipane.

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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.

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Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375f oven for 20 to 25 minutes , or until the shell is pale golden.

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Let the tart cool.

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Cut the strawberries lengthwise into 1 / 8-inch-thick .

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Ingredients

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unsalted butter, sugar, egg, blanched almond, almond extract, amaretto, all-purpose flour, strawberries, raspberries, strawberry jam, pate, vegetable shortening, salt