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Berry Tart w/ Orange Frangipane Filling




Source of Recipe


Internet


List of Ingredients




1 sheet thawed frozen puff pastry
3/4 cup slivered blanched almonds
1/2 cup sugar
1 tablespoon flour
6 tablespoons softened unsalted butter
1 large egg
1/2 teaspoon pure almond extract
1/2 teaspoon pure orange extract
2 tablespoons Grand Marnier, divided
1 pint strawberries
1 pint blueberries
2 tablespoons seedless strawberry preserves


Recipe



Preheat the oven to 375 degrees. Remove the puff pastry from the packaging and gently press into a well-buttered baking pan. Chill the pastry while making the frangipane. Place the almonds, sugar, and flour into a food processor and process until the mixture is very fine. Add the butter, egg, extracts, and 1 tablespoon of Grand Marnier and process until light and fluffy. Spread the frangipane evenly onto the prepared crust. Bake the tart for 10 minutes in the preheated oven. Loosely cover the frangipane with aluminum foil and return to the oven. Bake for an additional 10 to 15 minutes, or until the pastry is golden brown. Place the tart on a wire rack and cool to room temperature. While the tart is cooling, wash, hull and slice the strawberries. Remove the tart from the pan if desired and place on a serving dish. Arrange the strawberries and blueberries gently on top of the frangipane. In a small heavy saucepan mix together the preserves and remaining 1 tablespoon Grand Marnier. Melt over medium low heat until the mixture is smooth. Carefully brush the melted preserve mixture over the fruit. Serve at room temperature or chilled.

Makes 8 servings.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes