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——————————–ALMOND
CRUST——————————–
1/4 c Almonds, slivered
1 1/2 c Flour, all purpose
1/4 ts -Salt
3 tb Brown sugar; firmly packed
1/2 c Butter;cold, unsalted
-1 stick, cut into small -pieces 1 lg Egg; cold
1/2 ts Vanilla extract
1/4 ts Lemon zest; freshly grated
——————————-CUSTARD
CREAM——————————-
4 lg Egg yolks
4 tb Flour, all purpose
3 tb Sugar
2 c Half and half
1/2 ts Vanilla extract-
———————————-TOPPING———————————-
Strawberries & Raspberries -hulled to cover surface of -tart
———————————–GLAZE———————————–
1/2 c Red currant jelly
1 ts Lemon juice
CRUST: Finely grind almonds in a food processor with an on/off
mixture with a rolling pin until as finely ground as possible.
Add
flour, salt and brown sugar to processor and blend, or combine
ground almonds, flour, salt, and brown sugar in a bowl and stir to
blend.
Add butter and process or work with the fingertips until
mixture ressembles coarse crumbs.
In a small bowl beat egg lightly.
Stir in the vanilla and lemon zest.
With processor on, add egg
mixture to the dough through feed tube and process until dough
forms.
Pat dough into a ball, wrap in plastic wrap and chill in
refrigerator for at least 30 minutes.
Remove dough from
refrigerator.
Press in 10 inch tart pan
(with removable bottom), patting in even minutes before baking.
Bake line with foil for 15 minutes, remove foil and bake a further
20 to 30 minutes empty.
CUSTARD CREAM: In a medium mixing bowl,
beat egg yolks and sugar until pale yellow and thick.
Beat in 4
tbsp all purpose flour.
Heat half-and-half in medium sized non
reactive saucepan over low heat until small bubbles form around
edges.
Remove from heat and pour a small amount of hot mixture into
egg yolk mixture, whisking constantly.
Add remaining half and half
mixture, whisking.
Pour mixture back into pan on heat, lower heat
and cook it, stirring for 5-7 minutes.
Add vanilla, let the mixture
cool and chill it, covered
(use plastic wrap) until needed.
ASSEMBLY: Spread Custard Cream
even over fully baked almond crust.
Arrange hulled strawberries or
raspberries in concentric circles, stem ends down, over pastry
cream.
Melt red currant jelly with 1 tsp lemon juice and brush the
glaze gently over the fruit.
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