Strawberry Marzipan Tart

Recipe Ingredients

1/3		Sugar Dough - (see recipe)
1/2 lb	227g / 8oz	Unsalted butter - slightly softened
1/2 cup	99g / 3.5oz	Sugar
3		Eggs
2 tablespoons	30ml	Orange liqueur
		Zest of 2 oranges - finely grated
1 teaspoon	5ml	Almond extract
2 cups	292g / 10oz	Ground almonds
1/4 cup	15g / 0.5oz	Currant jelly - melted
2		Baskets strawberries - sliced 1/4" thick

Recipe Instructions

Preheat the oven to 350 degrees.

On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.

Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.

Stir in the liqueur, zest and almond extract, then mix in the ground almonds.

Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.

Remove the tart from the oven and let cool to room temperature.

Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.

Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.

This recipe yields one 10-inch tart.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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