bakewell tart
categories: desserts, londontowne 
yield: 6 servings 
 
  pate brisee
2 cup  flour;all purpose
2 tsp  sugar,granulated
1 tsp  -salt
14 Tbsp  butter;cut in
small  pieces
1   egg
1 Tbsp  milk
 
  filling
1/2 cup  raspberry jam
 
4 Tbsp  butter;softened
 
4-1/2 Tbsp  sugar,granulated
1   egg
2/3 cup  almonds;ground; 2 oz
1 cup  pound cake crumbs;2 oz
1/2 tsp  almond extract
 
  confectioners sugar glaze-------------------------
2 Tbsp  butter;unsalted
1 cup  confectioner's sugar
2 Tbsp  heavy cream;also called whipping cream
1 tsp  vanilla extract
 
 
to make pate brisee: in food processor, combine flour, 2 tsp granulated 
sugar, salt and 14 tbsp butter. pulse with on/off turns til mixture 
resembles fine crumbs. in small bowl, whisk together 1 egg and milk until 
blended. with processor running, pour in egg mixture, processing until 
dough pulls away from sides of bowl and forms a ball. divide dough in 
half. form each half into a disk shape. wrap separately in plastic wrap 
and refrigerate at least 30 minutes. on floured surface, roll out half 
the dough. fit into 7" tart pan with removable bottom. (use remaining 
half of pastry another time.) 
 
to make filling: preheat oven to 350f. spread jam in bottom of unbaked 
pastry shell. in small mixer bowl, cream 4 tbsp butter and 4 1/2 tbsp 
granulated sugar at medium speed of electric mixer until thick and white. 
beat in 1 egg, ground almonds, cake crumbs and almond extract till 
blended. spoon filling into small mounds all over top of jam. spread 
evenly over jam. place tart on baking sheet. bake at 350f for 30 to 40 
minutes till puffed and set in center. 
 
to make confectioners' sugar glaze: while tart is baking, in small 
saucepan, melt 2 tbsp butter. remove from heat. sift confectioners' sugar 
into butter. stir in cream and vanilla. mix until blended and smooth. 
spread glaze over piping hot tart. cool on rack. serves: 6 
 
source: victoria magazine 
 
source: http://www.recipesource.com/desserts/tarts/01/rec0114.html 
 
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(ID: 78426) Mirror: rec.food.recipes: Fri, Aug 8, 2003


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