MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maid of Honour Raspberry Almond Tart
Categories: Pastry, Fruits, Nuts, Desserts
Yield: 24 Servings

MMMMM--------------------------TOPPING-------------------------------
1/2 c Unsalted butter; room temp
1 c Granulated sugar
2 lg Eggs; room temp
1 ts Pure almond extract
1 c White rice flour

MMMMM---------------------------CRUST--------------------------------
1 c Unsalted butter; chilled, in
- small pieces
1 c Chilled solid vegetable
- shortening; in sm pieces
1 lg Egg
1 tb White vinegar
1/2 c Ice cold water
4 c Unbleached A-P flour
2 ts Kosher salt
1 tb Granulated sugar

MAKE THE TOPPING: With a hand held mixer cream butter and
sugar together until well combined, about 4 minutes. Add
eggs one at a time, and beat until well combined. Add almond
extract. Slowly incorporate flour with mixing speed at low.
Place topping in a medium sized bowl, cover and chill until
tart assembly.

MAKE THE PASTRY: In the bowl of a large food processor add
flour, salt, and sugar. Pulse for 10 seconds to quickly
combine. In a separate bowl, combine egg, water and vinegar.
beat to combine the egg with a small whisk or fork, and set
aside. Add well chilled butter and shortening to flour
mixture. Pulse to combine, so that the mixture resembles
large rice granules (this may seem too much, but it's not)
add the liquid mixture through the feed tube and pulse until
the dough comes together in a ball. Add more flour if
needed, in small tablespoon size portions. Dough should not
be sticky and should resemble pie crust dough. Wrap dough
with plastic wrap or waxed paper and chill for a minimum of
2 hours, preferably 4.

Set oven @ 350ºF/175ºC.

ASSEMBLE THE TARTS: Additional Ingredients: Seedless
raspberry jam, 1 medium sized jar. I use Smuckers, seedless
raspberry jam. You will need 4 small mini tart pans, non
stick preferred.

Remove base and topping dough from the refrigerator. Let
stand for 20 minutes. To assemble tarts first fill tart pans
with the base dough by pinching off a 1 1/2 tablespoon size
piece of the base dough and press into the pan so that the
entire surface is covered. Make sure there are no holes and
that the dough reaches the top of the pan sides. If any
holes are seen, the jam can leak out during baking. Once all
of the tart indentations are filled with the base dough,
place no more than 3/4 teaspoon of seedless raspberry jam
into each tart. Do your best to make the jam fall to the
center of each tart. Using two teaspoons helps. Top the
tarts with the topping dough. 1 tablespoon size scoop,
placed directly on the top. Wipe of any excess jam that may
have fallen on the pan.

Place pans in the heated oven and bake for 20-25 minutes.
Rotate pans if needed to ensure even baking. Tarts should
not be brown on top, only slightly golden. Once removed from
the oven, cool on a wire rack for 10 minutes. Remove the
tarts from the pan with a dull knife or small metal spatula,
being careful not to scrape your nonstick pans. The tarts
will be hot, and the filling even hotter, so use caution. If
any jam leaks through it can be difficult to remove as it
will have bubbled up and over the pan. Use care to not
overfill, You'd hate to waste this yummy dough! Enjoy.

Tarts can be frozen for up to 1 month in freezer safe bags.

The recipe originated with my paternal grandmother, who was
given the recipe form a dear friend that lived to be well
over 100 years of age. This recipe has been made for more
than 200 years, as it has been a family favorite for many,
many generations.

From: http://www.food52.com

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