ALMOND AND PISTACHIO TART

ALMOND AND PISTACHIO TART

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Method


Calories: 619


  1. To prepare crust, put flour, sugar, eggs, cold butter cut into pieces, and salt into food processor.
  2. Blend all of the ingredients until dough is beginning to form into a ball. Put into prep bowl and knead a few times until smooth dough is formed. Cover and place in refrigerator for about 45 minutes or until dough is chilled enough to roll out.
  3. To prepare the almond cream filling, add the almonds and sugar to the food processor with the blade attachment. Process until crumbly. Next add flour and eggs and blend well.
  4. Remove paddle from bowl.
  5. Place two sheets of aluminum foil onto your work surface forming a cross and big enough so it comes up sides of bowl.
  6. Flour foil, and roll out crust to an 11-inch circle, flouring the dough and rolling pin. Using the aluminum foil to lift the dough, place the dough and foil into the bowl. Dough should come up sides of bowl, at least 1 inch.
  7. Prick bottom with the tines of a fork and spread marmalade evenly over top.
  8. Spread almond cream and top of crust and sprinkle with chopped pistachios.
  9. Close lid, set power level to position 2, press the bottom heating element button and press the on/off button.
  10. Cook for 30-35 minutes, rotating with the foil 1/2 way through cooking to evenly brown top.
  11. Allow to cool and sprinkle with powdered sugar.

Ingredients

  • Ingredients for the crust::
  • flour: 2 cups
  • sugar: 1/2 cup
  • eggs: 1
  • egg yolk: 1
  • butter: 9 tbsp (1 stick + 1 tbsp)
  • salt: 1/4 tsp.
  • Ingredients for the almond cream::
  • slivered almonds: 1 cup
  • sugar: 3/4 cup
  • flour: 1/2 cup
  • eggs: 3
  • orange marmalade: 1/2 cup
  • pistachios, chopped: 1/4 cup

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