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Author Notes: Came from a fabulous cook, an old Italian friend of my parents. This is not only swooningly delicious but also gorgeous. —writejudi
For the tart
- 1/2 pound peeled whole almonds
- 1/4 pound pine nuts
- 1/4 pound toasted walnut halves
- 1/4 pound candied orange peel
- 1/2 pound yellow raisins
- 2 tablespoons orange blossom honey
- 2 tablespoons apricot jam
- 2 tablespoons melted unsalted butter
- 2 teaspoons vanilla
- 3 large egg yolks
- 1/4 cup Sambuca
- 1/2 pound Amaretto cookies
- 1/2 teaspoon salt
For the crust
- 1 cup unsalted butter
- 1 cup white sugar
- 4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- powdered sugar for dusting
- In the food processor, pulse the nuts and amaretto cookies until they are coarsely ground. Put in large bowl.
- Add the orange peel, raisins, jam, honey, melted butter, vanilla, egg yolks, salt and Sambuca. Mix very well and set aside.
- Make the crust. In clean food processor bowl, cream the butter and sugar.
- Gradually add the flour and baking powder and pulse until incorporated.
- Mix in eggs, one at a time until the pastry is smooth.
- Put in bowl, cover with plastic wrap and chill for one hour.
- Reserve 1/4 of the pastry and pat the rest into the bottom and sides of an ungreased large pizza pan (no holes on the bottom!) or into an ungreased jellyroll pan approximately 10" x 15".
- Spread the fruit and nut filling in the pastry-lined pan.
- Take the remaining dough and divide into six pieces. Working quickly, roll each piece in your hands into a long roll and form a criss-cross pattern over the filling.
- Gently attach each strip to the pastry at the edge of the pan and crimp the edges into whatever design you prefer.
- Bake in a preheated 350? oven for 30 minutes. Remove and let cool. Dust with powdered sugar.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)