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Yin-yang raspberry and mandarin orange tart
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| Artist: |
_ |
| Categories: |
Asian, Desserts, Fruits, Orange, Tarts & Pies |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| x | Pie shell, 9", partially | | | -- baked | | 1/3
| cup | Sugar | | 4
| tbsp | Butter, sweet, cubed | | 4
| oz | Almond paste | | 2
| large | Eggs | | 2
| tsp | Liqueur, orange, Mandarin | | 1/4
| tsp | Orange flower water | | 1
| pint | Raspberries | | 1 1/2
| cup | Orange, Mandarin, sections | | 1/2
| cup | Jam, passion fruit, melted |
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Procedures:
| 1 | Cream the sugar, butter and almond paste in a food processor. | | 2 | Add 1 egg, process to combine, then add the second egg and process until smooth. | | 3 | Add the mandarin orange liqueur and flower water, then process to blend. | | 4 | Pour the mixture into the partially baked shell. | | 5 | Bake 25 - 30 minutes in the center of a preheated 350°F oven until the top is evenly browned and puffed. | | 6 | Remove the tart to a rack to cool. | | 7 | Arrange the raspberries and mandarin orange segments in a yin-yang pattern on top of the cooled filling. | | 8 | Brush the warm glaze (passion fruit jam, melted) thinly but evenly on top of the fruit and along the edge of the tart shell. | | 9 | Remove the rim of the tart pan before serving by centering the tart on your hand or a can. |
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