Dutch almond tart

8 servings

Ingredients

Quantity Ingredient
1½ cup Unbleached All-Purpose Flour
3 tablespoons Sugar
⅛ teaspoon Salt
7 tablespoons Solid Vegetable Shortening; chilled
5 tablespoons Unsalted Butter; chilled and cut into pieces
6 tablespoons Cold Water
6 tablespoons Unsalted Butter; at room temperature
3 tablespoons Solid Vegetable Shortening
½ cup Almond Paste; plus
1 tablespoon Almond Paste
3 larges Eggs
6 tablespoons Sugar
3½ tablespoon Unbleached All-Purpose Flour
½ teaspoon Lemon Peel; grated
½ cup Apricot Jam
1 tablespoon Apricot Jam; melted

Directions

CRUST

FILLING

For crust, blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons to bind dough; do not form ball. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead.) Roll dough out on a floured surface to 13" round. Transfer dough to 9" tart pan with removable bottom. Press onto bottom and up sides of pan; trim edges. Gather scraps and reroll into 9x7" rectangle. Cut out ten 9 x ½" strips. Cover and refrigerate tart and strips while preparing

For filling, preheat oven to 350øF. Using electric mixer, cream butter and shortening in a small bowl until light and fluffy. Using an electric mixer, beat almond paste in a medium bowl until softened.

Gradually beat in eggs, then sugar. Continue beating until fluffy, about 5 minutes. Beat in butter mixture. Mix in flour and lemon peel.

Spread ½ cup jam over bottom of tart. Pour filling over. Arrange 5 dough strips atop filling, spacing evenly. Repeat in opposite direction with remaining dough strips, creating a lattice top. Press dough strips at tart edges to seal. Bake until golden brown, about 1 hour 10 minutes. Transfer tart to rack. Brush lattice strips with 1 tb melted jam. Cool completely. Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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