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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CAKES |
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ELAN'S APRICOT AND ALMOND TART
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INGREDIENTS: |
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CRUST:
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12.5 oz plain flour
Pinch of salt
6 oz unsalted
margarine, Parve
3.5 oz icing sugar, sieved
3 egg yolks,
lightly beaten
Zest of lemon |
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FILLING: |
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7 oz unsalted margarine, softened "Parve"
7 oz caster
sugar
4 eggs, lightly beaten
1 tbs. amaretto
9 oz
almond, ground & blanched
2 oz plain flour
10-12 ripe
apricots, halved and stoned |
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INSTRUCTIONS: |
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THE SWEET PASTRY FILLING: |
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- Put the flour, salt and margarine in a food processor
and pulse until the mixture resembles coarse breadcrumbs.
- Add the sugar, then the egg yolks and lemon zest.
- Pulse until just combined and pulling away from the edge
of the bowl.
- Wrap in plastic film and chill for at least an hour.
- Preheat the oven to 350°F.
- Lightly grease 11 inch loose-bottomed quiche pan and
coarsely grate the pastry directly into it.
- Press evenly into the sides and base, line with
greaseproof paper, fill with dried lentils, peas or beans,
and blind bake for 20 minutes.
- Remove the paper and beans, and bake for five minutes
more.
- Remove and leave to cool.
- Reduce the oven temperature to 300°F.
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THE FILLING: |
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1. Beat together the margarine and sugar until light and
fluffy.
2. Add the eggs, a little at a time, beating after
each addition.
3. Beat in the amaretto.
4. In a separate
bowl, whisk together the almonds and flour, then beat this into
the margarine mixture.
5. Spread the almond mixture over the
tart base.
6. Top with the apricots, cut side down, cramming
them in so there is little space between them.
7. Bake for
45-50 minutes, until puffed up and golden.
8. Serve warm or
cold. |
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YIELDS: 8 servings |
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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