Berry Recipes from Razzle Dazzle Recipes
Berry Tart with Orange Frangipane
Filling Recipe
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Berry Tart with Orange Frangipane Filling
1 sheet thawed frozen puff pastry
3/4 C. slivered blanched almonds
1/2 C. sugar
1 T. flour
6 T. softened unsalted butter
1 large egg
1/2 t. pure almond extract
1/2 t. pure orange extract
2 T. Grand Marnier, divided
1 pint strawberries
1 pint blueberries
2 T. seedless strawberry preserves
Preheat the oven to 375�F. 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 tbsp. 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 tbsp. 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.