Almond And Fruit Tart #rsc

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 3/4 cup unbleached all-purpose flour, sifted
• 1 tablespoon sugar
• 5 tablespoons unsalted butter, cold
• 1/2 teaspoon vanilla extract
• 2 teaspoons water
• 1 sheet reynolds wrap foil
• 1/2 cup sugar
• 3 tablespoons peach preserves
• 1/4 cup pear, peeled and diced
• 1/4 cup peach, peeled and diced
• 1/4 cup sliced blanched almond
• 1/2 cup heavy cream
• 2 tablespoons amaretto liqueur
• 1/4 teaspoon salt

Recipe

• 1 prepare the crust: mix the flour and sugar together. cut in the butter with a pastry blender or 2 knives until the mixture becomes coarse crumbles. add the vanilla and water and toss with a fork until the dough just holds together. add more water if needed.
• 2 press the dough evenly into an 8-inch removable-bottom tart pan. chill in the refrigerator for 45 minutes.
• 3 preheat the oven to 400 degrees.
• 4 line the chilled dough with the sheet of foil and fill with dried beans. bake in the lower part of the oven for 8 minutes. remove the foil and beans and bake for an additional 5 minutes. remove from the oven.
• 5 make the filling: stir the sugar and peach preserves together in a bowl. add the remaining ingredients and blend thoroughly. pour into the tart shell.
• 6 set on the center rack in the oven and bake for 30-35 minutes. cool and serve.