This is a wonderful cake like tart with a moist filling that I found in Bon Appetit. The original directions called for pressing the crust into the shell by hand. I found that after chilling it was easy to roll as well. The extra crust is used to make cut out designs to top the filling. When cooled dust the top with 10x sugar for a wintery look.
9 inch fluted tart pan with a removable bottom
decorative cookie cutters
1.25 cups all purpose flour
1 tsp. baking powder
1/2 tsp ground cardamom, preferably freshly ground
1/4 tsp kosher salt
1/2 cup ( one stick ) unsalted butter, room temp.
1/2 cup sugar
1 large egg yolk
2 tsp. whole milk or heavy cream
Unsalted butter for the pan
2 cups of slivered almonds
1 cup powdered ( 10x ) sugar
3/4 tsp. ground cardamom, freshly ground if possible
1/4 tsp grated nutmeg
3 large egg whites
1/2 tsp vanilla extract
1 large egg yolk
10 x for decoration
Whisk the flour, baking powder, cardamom and salt in a medium bowl. Set aside.
Using an electric mixer, beat 1/2 cup of butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. with mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
Pat dough in to a ball. Break off 1/4th of the dough and form into two disks. Wrap and chill for 2 hours.
Butter the tart pan. On a floured board roll out the larger piece and carefully lift into the tart shell. Press the sides down and trim flush with the rim of the pan. Using the extra scraps and 1/4 round roll out onto a floured board and cut decorative cookie, star or leaf shapes out. Place these on a parchment covered half sheet pan. Cover and chill pie and cut outs for 1 hour.
Preheat the oven to 350. Pulse almonds, powdered sugar, cardamom and nutmeg until nuts are finely ground. Transfer to a medium bowl. Using the electric mixer and wire whisk, beat egg whites and vanilla until medium peaks form. Gently fold egg whites into the almond mix in batches to keep light.
Whisk egg yolks and 2 tsp water in a small bowl. Fill crust with the almond mixture. Smooth the top. Arrange the cut outs on the top and brush with the egg yolk mixture. There should be extra cut outs. Sprinkle these with sugar and bake on the parchment paper until golden.
Bake the tart until the filling is set and the crust is golden brown. 30 – 35 minutes.
Transfer to a wire rack and cool. When totally cool dust with 10 x sugar.
I found that the crusts did not turn the golden brown that I wanted in the 35 minutes, so the 10 x was a good solution.
| Topics: Recipes |