Berry Almond Tart

March 2, 2009 8:09:13 AM PST
Pastry Dough
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 egg
1 3/4 cups unbleached all-purpose flour

Almond Cream
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1 egg
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 below)
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 in the flour gradually, beating on low speed until just incorporated; do not overmix. Shape into a round disk and wrap in plastic wrap. Chill until firm.

Preheat the oven to 350 degrees. 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.

Vanilla Pastry Cream

2/3 cup sugar
1 egg
3 egg yolks
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 ½ tablespoons cornstarch
1 ½ cups whole milk
1/3 cup sugar
2 tablespoons butter, softened

Whisk 2/3 cup sugar, the egg, egg yolks, vanilla extract and cornstarch in a bowl. Cook the milk and 1/3 cup sugar in a saucepan over medium-low heat until foam rises, stirring constantly. Remove from the heat. Temper the eggs with the hot milk mixture, stirring after each addition of the hot milk mixture*. Pour the egg mixture into the saucepan. Cook over low heat until the pastry cream reaches 160 degrees and becomes thick, stirring constantly. Remove from the heat and whisk in the butter. Spread over parchment paper to cool.

Makes about 1 ½ cups

*Note: Tempering is slowly adding hot liquid to raw eggs to raise their temperature without causing them to curdle.


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