Berry Almond Tart
Serves 6 to 8
2 oz. (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 cup almond flour
3 tablespoons unbleached all-purpose flour
Sugar Glaze and Assembly
1/3 cup granulated sugar
1/4 cup water
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Vanilla Pastry Cream (See recipe here )
Berries of choice
For the dough, cream the butter, confectioner’s sugar and vanilla extract in a mixing bowl using an electric mixer. Add the egg and beat until smooth. Add the flour gradually, beating on low speed until just incorporated; do not over mix. Shape into a round disk and wrap in plastic wrap. Chill until firm.
Preheat the oven to 350 degrees F. Roll the dough to a 1/4 inch thickness on a lightly sugared surface, turning over once. Roll the dough up onto the rolling pin and then place the pin across the tart pan at the center point and unroll the dough. Press the dough into the tart pan and trim the edge by rolling the pin over the pan so the dough falls freely from the edge.
For the almond cream, cream the butter, granulated sugar and almond extract in a mixing bowl using an electric mixer. Add the egg and beat until smooth. Beat in the almond flour and all-purpose flour. Spread evenly over the pastry dough. Bake for 25 to 30 minutes or until the almond cream is golden brown. Cool on a wire rack.
For the glaze, combine the granulated sugar, water and vanilla extract in a saucepan. Cook over medium heat until slightly thickened, stirring occasionally. Let stand until cooled.
To assemble, spread Vanilla Pastry Cream over the baked Almond Cream. Arrange the berries over the pastry cream. Brush the Sugar Glaze generously over the fruit. Chill until ready to serve.
Visit www.nielsenmassey.com for additional vanilla- and flavor-infused summer dessert recipes.