Description
A lattice topped, short crust tart finished with jewel toned jams
Ingredients
Scale
- 1/2 cup almonds
- 10 tablespoons butter, softened
- 1/4 cup sugar
- 2 cups flour
- 2 hard boiled egg yolks, pushed through a sieve
- 1 raw egg yolk
- pinch of salt
- 1 egg for egg wash
- raspberry and apricot jams
- sliced or slivered almonds for optional garnish
Instructions
- Preheat oven to 350 F, and spray a nonstick 12×8 inch tart pan (with removable bottom)
- In the food processor with steel blade, grind almonds, set aside
- Add butter to the processor bowl and pulse until light, add the sugar, pulse
- Add the flour, sieve egg yolks, the raw egg yolk, the groud almonds, and the salt
- Process until well combined, but don’t over mix
- Roll out 2/3 of the dough to line pan, it should be about 1/3 inch thick, you may need to piece and patch
- Roll out remaining 1/3, cut into strips, about 1/2 inch wide, and criss-cross over crust to make a lattice
- Beat egg with 1 tablespoon water for egg wash, bruch over pastry
- Bake about 30 minutes, until golden brown, cool
- Fill in between the lattice with warm jam, add almond slivers or slices (optional)