Cherry Almond Tart
Ingredients:
½ cup finely ground blanched almonds
½ cup sifted powdered sugar
¾ cup all-purposed flour
½ cup unsalted butter chilled and cut into small pieces
1 large egg lightly beaten
1 can cherry pie filling
2 tsp orange liqueur
1 tsp finely grated orange zest
Method:
Combine almonds, powdered sugar and flour in a bowl or food processor,
scatter the butter on top and mix or process it till the mixture resembles coarse crumbs.
Add the egg and mix just until the dough gathers into a ball.
Divide the dough into two pieces.
One slightly larger than the other and shape it into flattened discs.
Wrap in plastic cling film and refrigerate for 30 minutes.
Pre-heat the oven at 375`F.
Combine the cherry pie filling, liqueur and orange zest together.
Roll out the large disc of pastry into an 11-inch circle,
And place in an 8-inch tart pan which has a removable bottom and trim the edges.
Roll out a smaller disc of pastry into a 10-inch circle cut into ¾ inch wide strips for a lattice top.
Spoon filling into tart pan.
Then arrange the strips of dough into a lattice pattern on top of the filling.
Trim to fit and gently press ends into pastry shell.
Bake until pastry is golden brown for around 40-45 minutes and then cool on a wire rack for 10 to 20 minutes.
Remove side of pan and let cool completely.
Dust with powdered sugar before serving.
Courtesy: Chef Manju Malhi,
½ cup finely ground blanched almonds
½ cup sifted powdered sugar
¾ cup all-purposed flour
½ cup unsalted butter chilled and cut into small pieces
1 large egg lightly beaten
1 can cherry pie filling
2 tsp orange liqueur
1 tsp finely grated orange zest
Method:
Combine almonds, powdered sugar and flour in a bowl or food processor,
scatter the butter on top and mix or process it till the mixture resembles coarse crumbs.
Add the egg and mix just until the dough gathers into a ball.
Divide the dough into two pieces.
One slightly larger than the other and shape it into flattened discs.
Wrap in plastic cling film and refrigerate for 30 minutes.
Pre-heat the oven at 375`F.
Combine the cherry pie filling, liqueur and orange zest together.
Roll out the large disc of pastry into an 11-inch circle,
And place in an 8-inch tart pan which has a removable bottom and trim the edges.
Roll out a smaller disc of pastry into a 10-inch circle cut into ¾ inch wide strips for a lattice top.
Spoon filling into tart pan.
Then arrange the strips of dough into a lattice pattern on top of the filling.
Trim to fit and gently press ends into pastry shell.
Bake until pastry is golden brown for around 40-45 minutes and then cool on a wire rack for 10 to 20 minutes.
Remove side of pan and let cool completely.
Dust with powdered sugar before serving.
Courtesy: Chef Manju Malhi,
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