Strawberry Marzipan Tart
- 1/3 recipe sugar dough, recipe follows
- 1/2 pound unsalted butter, slightly softened
- 1/2 cup sugar
- 3 eggs
- 2 tablespoons orange liqueur
- 2 oranges, zested and finely grated
- 1 teaspoon almond extract
- 2 cups ground almonds
- 1/4 cup currant jelly, melted
- 2 baskets strawberries, sliced 1/4 inch thick
- 1 pound unsalted butter, slightly softened
- 3 1/3 cups (12 ounces) pastry flour
- 3 1/3 cups (12 ounces) all-purpose flour
- Pinch salt
- 3/4 cup (6 ounces) sugar
- 3 egg yolks
- 2 to 4 tablespoons heavy cream
- Preheat the oven to 350 degrees F.
- On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it.
- Place the ring on a parchment paper lined baking sheet and chill it until needed.
- Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft.
- Add the eggs and mix lightly.
- Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
- Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
- Remove the tart from the oven and let cool to room temperature.
- Brush the top of the tart with the currant jelly.
- Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
- Remove the flan ring and transfer the tart to a flat serving platter.
- Cut into wedges.
- Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
- Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
- Add the pastry and all-purpose flour, salt, and sugar.
- Mix on low speed until the butter is evenly distributed throughout the flour.
- Add the egg yolks and cream.
- Continue to mix on low speed until the dough pulls away from the sides of the bowl.
- Remove the dough and divide it into 2 pieces.
- Flatten each piece into a 6-inch round.
- Wrap in plastic and chill for at least 2 hours or overnight.
- Use as needed.
- The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
- Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
- To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface.
- Mix together.
- Cut in the butter with your fingertips.
- Make a well in the center of the flour mixture.
- Pour in the egg yolks and cream.
- Using your fingertips, quickly work in the flour until the dough holds together.
- Form the dough into rounds, wrap it in plastic wrap and chill.
- Yield: 2 1/2 pounds
recipe sugar, butter, sugar, eggs, orange liqueur, oranges, almond, ground almonds, currant jelly, baskets strawberries, butter, pastry flour, flour, salt, sugar, egg yolks, heavy cream
Taken from www.foodnetwork.com/recipes/strawberry-marzipan-tart-recipe.html (may not work)