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Name: Strawberry And Raspberry Festive Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Strawberry or raspberry jam;; 1 ts Almond extract; 2 c Strawberries; hulled; 1 tb All-purpose flour; 2 c Raspberries; picked over,; 1 lg Egg; 1 Recipe Pate Brisee; see *; 6 tb Unsalted butter - (3/4; 3/4 c Blanched almonds; ground; 1/2 c Sugar; 1 tb Amaretto

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INGREDIENTS

1/4 c Strawberry or raspberry jam;
1 ts Almond extract
2 c Strawberries; hulled
1 tb All-purpose flour
2 c Raspberries; picked over,
1 lg Egg
1 Recipe Pate Brisee; see *
6 tb Unsalted butter - (3/4
3/4 c Blanched almonds; ground
1/2 c Sugar
1 tb Amaretto

Servings

INSTRUCTIONS

* Note" See the "Pate Brisee" recipe which is included in this collection. Roll out the Pate Brisee dough 1/8-inch thick on a lightly floured surface, fit it into an 11- by 8-inch rectangular or 10- or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375 degree oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-E186 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-20-1998 Recipe by: Sara Moulton

NOTES

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Strawberry And Raspberry Festive Tart

1/4 c Strawberry or raspberry jam;
1 ts Almond extract
2 c Strawberries; hulled
1 tb All-purpose flour
2 c Raspberries; picked over,
1 lg Egg
1 Recipe Pate Brisee; see *
6 tb Unsalted butter - (3/4
3/4 c Blanched almonds; ground
1/2 c Sugar
1 tb Amaretto

* Note" See the "Pate Brisee" recipe which is included in this collection.    Roll out the Pate Brisee dough 1/8-inch thick on a lightly floured surface,  fit it into an 11- by 8-inch rectangular or 10- or 11-inch round tart pan  with a removable fluted rim, and chill the shell while making the  frangipane. In a small bowl cream together the butter and the sugar and  beat in the egg, the almonds, the almond extract, the Amaretto, and the  flour. Spread the frangipane evenly on the bottom of the shell and bake the  tart in the middle of a preheated 375 degree oven for 20 to 25 minutes, or  until the shell is pale golden. (If the frangipane begins to turn too  brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut  the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices,  overlapping, decoratively with the raspberries in rows on the frangipane,  and brush them gently with the jam. This recipe yields ?? servings.    Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -  (Show # CL-E186 broadcast 05-18-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-20-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 1 servings

Calories: 1321
Calories from Fat: 46 (3%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.7g
Cholesterol 211.5mg		65 %
Sodium 181.7mg		6 %
Potassium 99.2mg		3 %
Total Carbohydrate 315.1g		93 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 314.7g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1321

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