In Europe, there is a tradition of deep dish tarts, the kind of homey pastry
served at a coffee klatch or housewarming. Think sweet quiche, a flaky crust filled
with tart raspberries and a buttery almond batter. After baking the tart is brushed
with warm fruit preserves, which gives the dessert an appealing sheen.
Because this tart bakes slowly in a ceramic quiche pan, the crust has time to
bake through. Many pastry chefs bake in hearth ovens, the same ovens in which crusty
artisan bread is baked. The heated stone sends a steady blast of even heat into
pastries, baking them to a delectable crispness. At home, you can achieve similar
results if you bake this tart in a ceramic quiche pan or glass pie plate placed
on a pre heated baking stone. If you can’t find the 11-inch pan we recommend, use
your largest and deepest pie pan.
1/3 cup apricot, current, seedless raspberry or other jam
Place a baking stone, if available, on the middle shelf in the oven. Heat
the oven to 375 degrees F.
Combine the flour, salt and cold butter in the bowl of a food processor fitted
with the metal blade. Blend the dough by pulsing 10 times. The butter should stay
in visible pea-sized pieces. Add the cold water and pulse a few times to moisten
the dough. It will not come together in a ball. Dump the flour mixture into a large
bowl. (Set aside the food processor bowl without washing to use for the filling.)
Gather the crumbly dough up into a ball.
Using a lightly floured rolling pin, roll the dough out on a lightly floured
surface to form a 15-inch circle. Line a 10 or 11-inch ceramic quiche or tart pan
with the dough. Trim the dough so that an even 1/2 to 3/4-inch hangs over the edge.
Then fold the overhanging dough over to make a smooth edge. Set aside in the refrigerator
while preparing the filling.
For the filling, place the Love’n Bake® Almond Paste and sugar in the bowl of
the food processor. Process until the mixture is smooth with a texture like sand,
approximately 1 minute. Add the butter, lemon juice and grated lemon zest. Blend
until smooth, about 30 seconds to one minute.
When smooth, add the eggs, one at a time. Add the flour and salt. Blend well.
Sprinkle the ground almonds over the bottom of the pie crust. Scatter about 1 cup
of the frozen raspberries over the bottom of the pan. Add the filling spreading
it evenly out over the raspberries. Sprinkle the remaining frozen raspberries evenly
over the surface of the almond filling.
Bake until the crust is browned and cooked through and the filling has set, approximately
45 to 55 minutes.
Let the tart cool on a rack. Before serving, heat the apricot jam until warm
and spreadable. Brush it over the surface of the tart. Cut into 12 or more wedges
and serve immediately. Or cover the tart loosely with plastic wrap and serve the
next day. (You may also refrigerate the tart for 2 or 3 days. Before serving, reheat
it at 350 degrees F until warm.)
Recipe and photo credit:
Love'n Bake® - ingredients from American Almond