Recipe - Raspberry Nut Tart

7 tablespoon Butter, softened
2/3 cup Powdered sugar, plus
2 Egg yolks, room temperature
1 tablespoon Milk
2 teaspoon Grated lemon peel
1 One half Tsp vanilla
One half cup Blnchd, toastd, grnd almonds
One fourth cup Husked, toastd, grnd
hazelnuts
One fourth cup Sugar
1 tablespoon Flour
1 Egg
One fourth teaspoon Almond extract
2 tablespoon Raspberry liqueur
2 cup Fresh raspberries

For pastry: Cream 5 T butter and 2/3 cup powdered sugar. Mix in 1 yolk,
milk, peel, One half tsp vanilla, and a pinch of salt. Add 1 cup flour and stir
until just combined; do not overmix. Gather dough into a ball. Wrap in
plastic; chill 1 hour.

Roll dough out on a lightly floured surfact to a thickness of 1/8 inch. Set
in a 9inch fluted tart pan with removeable bottom. Trim edges and chill
30 minutes.

Preheat oven to 400 degrees. Place pan on baking sheet and line with
parchment. Fill with baking weights and bake until sides are set, about 10
minutes. Remove weights and bake until sides are set, about 10 minutes.

Remove shell from oven and reduce temperature to 375 degrees.

For filling: Mix ground nuts, One fourth cup butter, One fourth cup sugar, 1 T flour,
whole egg, egg yolk, 1 tsp vanilla, and One fourth tsp almond extract. Spread in
cooled pastry shell. Bake 5 minutes. Brush with liqueur and cool completely
on rack. Just before serving, arrange berries atop filling and dust with
powdered sugar.

Posted to EATL Digest 20 November 96

Date: Thu, 21 Nov 1996 09:51:00 PST

From: "Dykes, Sherry" DYKESS@LEAVEMH1.ARMY.MIL