Yin-Yang Raspberry And Mandarin Orange Tart

Recipe Ingredients

		Pie shell - 9", partially
		Baked
1/3 cup	65g / 2.3oz	Sugar
4 tablespoons	60ml	Butter - sweet, cubed
4 oz	113g	Almond paste
2 oz	56g	Eggs (large)
2 teaspoons	10ml	Liqueur - orange, mandarin
1/4 teaspoon	1.3ml	Orange flower water
1		Raspberries
1 1/2 cups	355ml	Orange - mandarin, sections
1/2 cup	118ml	Jam - passion fruit, melted

Recipe Instructions

Cream the sugar, butter and almond paste in a food processor.

Add 1 egg, process to combine, then add the second egg and process until smooth.

Add the Mandarin orange liqueur and flower water, then process to blend.

Pour the mixture into the partially baked shell. Bake 25 - 30 minutes in the center of a preheated 350F oven until the top is evenly browned and puffed.

Remove the tart to a rack to cool.

Arrange the raspberries and mandarin orange segments in a yin-yang pattern on top of the cooled filling.

Brush the warm glaze (passion fruit jam, melted) thinly but evenly on top of the fruit and along the edge of the tart shell.

Remove the rim of the tart pan before serving by centering the tart on your hand or a can.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

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