Scarlett WStrawberry Tart in an Almond Nut Crust
May 9th 2007 23:52
Strawberry Tart in an Almond Nut Crust
About Tart
A tart is a pastry dish, usually sweet, similar to a pie, but different in that the top is open and not covered with pastry. The tarte Tatin is a particular kind of “upside-down” tart, of apples, other fruit, or onions.
About Crust
The outer solid portion of bread or other food.
About Grand Marnier
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs, distilled essence of orange, and other ingredients.
Grand Marnier is about 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed “neat” or can be used in mixed drinks.
About Nasturtium Blossom
Nasturtium (literally “nose-twister”), as a common, is a genus of roughly 80 species of annual and perennial herbaceous flowering plant Tropaeolum, one of three genera in the family Tropaeolaceae. This genus, native to South America and Central America, includes several very popular garden plants.
Tropaeolum species are used as food plants by the larvae of some Lepidoptera species including Dot Moth and Garden Carpet. A very common “pest” found on Nasturtium in particular is the caterpillar of the Large White (Cabbage White) Butterfly.
The Nasturtiums receive their name from the fact that they produce an oil that is similar to that produced by Watercress, from the family Brassicaceae.
It is said that these flowers grow best in sun or light shade depending upon the variety.
INGREDIENTS
Makes 6 – 8 servings
1 cup finely ground blanched almonds
½ cup sweet butter, softened
4 tablespoons sugar
1½ cups flour
1 egg, beaten
½ teaspoon vanilla extract
For the filling
3 pints fresh, ripe strawberries
1 X 6-oz jar red currant jelly
1 tablespoon unflavoured gelatine
¼ cup Grand Marnier
To garnish
nasturtium blossoms
1. To make the crust, in a medium mixing bowl, combine almonds, butter, sugar, flour, egg, and vanilla extract and blend together well.
2. Press mixture into a 9-inch tart pan with a removable bottom, being careful to keep thickness of the crust uniform. Chill for 30 minutes.
3. Preheat oven to 350ºF.
4. Bake in the center of the oven for 15 to 20 minutes, or until crust is light golden brown.
5. Let cool before filling.
6. Hull the strawberries and arrange them stem-end down in the cooled crust, starting at center and continuing in a spiral pattern to edge of crust.
7. In a small saucepan, combine jelly, gelatin, and Grand Marnier and stir over low heat until mixture is thick and clear.
8. Spoon or brush generously over the tops of the berries.
9. Remove tart from pan before serving.
10. To garnish, if desired, with nasturtium blossoms.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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