STRAWBERRY MARZIPAN TART Recipe
INGREDIENTS:
- 1/3 .33 .33recipe sugar dough (see separate recipe)
- 1/2 .5 .5pound POUNDWeightunsalted butter, slightly softened
- 1/2 .5 .5cup CUP_USVolumesugar
- 3 3 3eggs
- 2 2 2tablespoons TABLESPOON_USVolumeorange liqueur
- Zest of 2 oranges, finely grated
- 1 1 1teaspoon TEASPOON_USVolumealmond extract
- 2 2 2cups CUP_USVolumeground almonds
- 1/4 .25 .25cup CUP_USVolumecurrant jelly, melted
- 2 2 2baskets strawberries, sliced 1/4 inch thick
Instructions for Strawberry Marzipan Tart Recipe
- Preheat the oven to 350 degrees F.
- On a floured surface, roll the pastry 3/8 inch thick and line a 10 inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
- Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
- Stir in the liqueur, zest and almond extract, then mix in the ground almonds.
- Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
- Remove the tart from the oven and let cool to room temperature.
-
Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
Makes one 10-inch tart
Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
I like to serve a tart like this with coffee and a liquer. Amaretto di Saronno or Frangelica are both perfect. Of course there's nothing to stop you getting out one of your precious old Sauternes or a Vintage Port.
