Variations...include apple, pine nuts, pear, almond and berries...
Step 1: INGREDIENTS
for the tart shells...
2 sticks of butter
2 1/2 cups of flour
1/2 cup of ice cold water
for the 9 oz. of almond paste...
6 oz. of slivered blanched almonds
1 3/4 cups confectionary sugar
1 egg white
for the batter...
9 oz. of almond paste ( from above receipt or one store bought 9 oz. package of almond paste)
1/2 stick of butter
1/2 cup of sugar
1 teaspoon of almond extract
1 teaspoon of vanilla
1 lemon rind (grated)
1/2 teaspoon of baking powder
1/2 cup of flour
4 oz. of orange marmalade ( heated in a small saucepan)
2 apples sliced finely chopped (optional)
6 oz pine nuts ( roasted)
Step 2: MAKING THE TART SHELL
In a stand mixer, combine the butter and sugar, blend until roughly mixed, (do not over mix) add in the flour and mix until smooth in texture, gradually add the ice water... a little at a time until the dough forms a ball. Do not over mix nor add in too much water...use only as much water as required to form a ball.
NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flaky...
Step 3: MAKING THE ALMOND PASTE
In a food processor, process the almonds until they resemble a fine flour like consistency. In a stand mixer, add in the processed almonds with the confectionary sugar along with the egg white.
In a non stick skillet, roast the pine nuts until golden in color.
Step 4: ALMOND PASTE BATTER
In a stand mixer, combine the almond paste with the sugar, eggs, vanilla, almond extract, lemon rind, and mix until well combined then add in the flour mixed with the baking powder and continue until thickened.
Step 5: ASSEMBLY
After preparing the tart shells, in a small saucepan on a low temperature, heat the orange marmalade until liquified and brush it onto the pastry shell while its still hot . I brush the sides as well as the bottom, this provides for a wonderful "surprise" between the batter and the pastry shell.