Holiday - Raspberry-Marzipan Tarts - French

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Raspberry-Marzipan Tarts - French

CRUST:

4 tbsp butter, softened

2 tbsp sugar

1/8 tsp salt

1 large egg

3/4 cup all-purpose flour, plus extra for rolling

crust

4 fluted (3-inch) tart pans

4 tbsp uncooked rice, or dried beans

FILLING:

1 tbsp butter, softened

2 tsp sugar

1 large egg yolk

1/4 cup almond flour, (or almond meal)

2 tbsp 2 percent milk, (I used almond milk)

FRUIT:

1 tbsp apricot preserves

2 oz fresh raspberries (about 28 berries)

 

 

 

 

Crust:

Combine butter, sugar and salt in a bowl. Beat in egg,

then flour, 1/4 cup at a time, until you get a shaggy

dough (it holds together loosely, but it's not smooth

or elastic). Dust a surface with flour, transfer dough

to surface and, with lightly floured fingers, knead

once or twice until a sticky dough forms. Wrap in

plastic wrap; refrigerate at least 40 minutes. Heat

oven to 350°. Divide dough in half; reserve half for

other Tarts or freeze, well-wrapped, for another use.

Divide remainder into 4 pieces. With lightly floured

fingertips, press 1 piece into each tart pan, working

dough up the sides evenly. (If dough tears on bottom,

smooth dough over hole to close it up.) Prick pastry

along bottom with a fork several times. Gently press a

small square of foil into each pastry shell (do not

press down hard). Top each with 1 tbsp uncooked rice

or dried beans (to prevent pastry from puffing up).

Place on a baking sheet and bake 10 minutes. Remove

foil and rice from each crust; discard. Return crust

to oven; cook until golden, about 5 minutes more. Keep

oven on.

 

Filling:

Combine butter and sugar. Beat in yolk, followed by

flour, until combined. Beat in milk until

incorporated. Divide filling among tart shells and

bake until puffed, about 15 minutes.

 

Fruit:

Heat preserves with 1 tbsp water in a small sauté pan

over low heat until melted, about 3 minutes. Press

through a sieve into a bowl. Let cool. Arrange about 7

raspberries on top of each tart. Brush glaze onto

raspberries and drizzle remaining glaze over

raspberries until covered. Serve immediately.

 

Serves 4

 

Per Serving: 238 calories per tart, 15.2 g fat (5.6 g

saturated), 21 g carbs, 2.3 g fiber, 4.9 g protein

 

Source: SELF Magazine

Formatted by Chupa Babi: 11.19.07

 

Go ahead, give in! After all, you can feel good about

polishing off this irresistible dessert because it

features antioxidant-packed fresh fruit.

 

ChupaNote: This seems like a lot of work, but its not.

Its just several consequtive steps. The end product is

worth it!

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