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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the pastry: | 2. place the almonds, 2 T of the confectioners' sugar and the 2 T of flour in a food processor and process till the almonds are finely ground. | 3. add the remaining flour and the baking powder and process just to blend. | 4. place the butter, the remaining confectioners' sugar, the egg and egg yolk, vanilla and almond extracts and ligueur in a large mixing bowl and using an electric mixer at low speed, cream until creamy and fluffy. | 5. using a rubber spatula, fold in the almond mixture till completely combined. | 6. divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes. | 7. while the dough is chilling, make the filling. | 8. heat the milk in a medium size saucepan over medium heat till it is hot but not boiling an dbegins to bubble around the edges. | 9. remove the milk from the heat. | 10. place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick). | 11. gradually whisk in the hot milk. pour the milk mixture into the saucepan and cook over medium heat, whisking constantly till it thickens and boils, 3 to 5 minutes. | 12. strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds. | 13. place a piece of waxed paper directly on top and let cool to room temp, about 1 hour. | 14. meanwhile, flatten each ball of dough into a disk. | 15. press one of the disks into the bottom and up the sides of a 9 inch tart pan with removable bottom. cover with plastic wrap. | 16. lightly flour the other disc on both sides, place it between two pieces of waxed paper and roll it out to a 10 inch circle. | 17. refrigerate both pieces of dough for at least 1 hour. | 18. position a rack in the center of the oven and preheat the oven to 350. | 19. spread the cherry preserves on the bottom of the tart. | 20. spread the pastry cream over the preserves, making sure it is evenly distributed. | 21. place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry. | 22. brush the top of the tart with the egg yolk glaze and using a sharp knife make several slits in teh top for the steam to escape. | 23. place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes. | 24. transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	3/4	cup	slivered	1445.34	0.0	0.0	163.5
confectioner ' sugar	1	cup		-	-	-	-
flour	2 3/4	cups		1590.27	348.1648	25.8528	6.1699
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
butter	10	tablespoons	unsalted	855.0	39.285	26.715	72.0
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1/2	teaspoon		-	-	-	-
liqueur	4 1/2	teaspoons	anise-flavored	-	-	-	-
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
egg yolk	3			54.74	0.6103	2.6962	4.5118
sugar	1/3	cup		268.66	67.1987	0.0	0.0
flour	2 1/2	tablespoons		1590.27	348.1648	25.8528	6.1699
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1/2	teaspoon		-	-	-	-
liqueur	1	tablespoon	anise-flavored	-	-	-	-
almond	1/3	cup	ground	1445.34	0.0	0.0	163.5
cherry preserve	3/4	cup		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	1	teaspoon		223.26	17.4948	11.529000000000002	11.9682

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.