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Strawberry Marzipan Tart
One of the advantages of serving a tart is that you do all the work
in advance. This is a simple tart, easy to make, even the kids can get
involved! It’s a creamy, fruity, delicious dessert with a great almond
flavor. I like to serve a tart like this with coffee and a liqueur.
Amaretto di Saronno or Frangelica are both perfect. Of course
there’s nothing to stop you getting out one of your precious old
Sauternes or a Vintage Port.
Makes one 10-inch tart
INGREDIENTS
1/3 recipe sugar dough (see separate recipe, page 17)
1/2 pound unsalted butter, slightly softened
1/2 cup sugar
3 eggs
2 tablespoons orange liqueur
Zest of 2 oranges, finely grated
1 teaspoon almond extract
2 cups ground almonds
1/4 cup currant jelly, melted
2 baskets strawberries, sliced 1/4-inch thick
METHOD
1 Preheat the oven to 350 degrees F.
2 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.
3 Cream the butter and sugar lightly in an electric mixer; don’t let the
butter get too soft. Add the eggs and mix lightly.
4 Stir in the liqueur, zest and almond extract, then mix in the ground
almonds.
5 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.
6 Remove the tart from the oven and let cool to room temperature.
7 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.
8 Remove the flan ring and transfer the tart to a flat serving platter.
Cut into wedges.
Recipe courtesy Wolfgang Puck
15
Black Pepper Scones
I love the flavor of fresh black pepper in scones. But, if you prefer,
1 cup of dried blueberries, sour cherries or raisins can be used
instead of the pepper to make a fruitier, sweeter scone.
Makes 18 scones
INGREDIENTS
4 cups plus 1 tablespoon all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
13 tablespoons (6 1/2 ounces) unsalted butter,
cut into small pieces and chilled
1 1/2 tablespoons medium grind black pepper
2 1/2 teaspoons finely chopped lemon peel
1 1/2 cups heavy cream, plus 2 tablespoons for brushing
METHOD
1 Into a large bowl, sift together the flour, sugar, baking powder and
salt. Using two knives or a pastry blender, cut in the butter until the
mixture resembles coarse meal. Gently stir in the pepper and lemon
peel. Add the 1 1/2 cups cream all at once and mix until the dough
just comes together.
2 Turn out onto a lightly floured surface and knead the dough into a
ball. For a flakier consistency, do not knead the dough into a smooth
ball. If smooth, the scone will be more cakelike. Wrap in plastic wrap
and refrigerate for at least 30 minutes, up to overnight.
3 Cut the dough into three equal pieces. Working with one piece at a
time, keeping the other two pieces covered, roll out to a circle, 6
inches in diameter and ?-inch thick (see note below). Cut the circle
into 6 wedges and arrange the wedges on one or two baking trays
lined with parchment paper. Repeat with the remaining dough.
4 Preheat the oven to 350 degrees F. Lightly brush the scones with the
remaining 2 tablespoons of cream and bake until golden, about 10-12
minutes.
Note: The scones can be cut out with a 2 1/2-inch cookie cutter if
desired. Roll out the dough, cut, and place on a baking tray. Reroll
the dough and continue cutting out circles. Proceed as in step 4.
5 Serve warm with butter, and jam if you like.
Recipe courtesy Wolfgang Puck
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