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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Maid of Honour Raspberry Almond Tart   
    Categories: Pastry, Fruits, Nuts, Desserts   
         Yield: 24 Servings   
       
   MMMMM--------------------------TOPPING-------------------------------   
       1/2 c  Unsalted butter; room temp   
         1 c  Granulated sugar   
         2 lg Eggs; room temp   
         1 ts Pure almond extract   
         1 c  White rice flour   
      
   MMMMM---------------------------CRUST--------------------------------   
         1 c  Unsalted butter; chilled, in   
              - small pieces   
         1 c  Chilled solid vegetable   
              - shortening; in sm pieces   
         1 lg Egg   
         1 tb White vinegar   
       1/2 c  Ice cold water   
         4 c  Unbleached A-P flour   
         2 ts Kosher salt   
         1 tb Granulated sugar   
       
     MAKE THE TOPPING: With a hand held mixer cream butter and   
     sugar together until well combined, about 4 minutes. Add   
     eggs one at a time, and beat until well combined. Add almond   
     extract. Slowly incorporate flour with mixing speed at low.   
     Place topping in a medium sized bowl, cover and chill until   
     tart assembly.   
        
     MAKE THE PASTRY: In the bowl of a large food processor add   
     flour, salt, and sugar. Pulse for 10 seconds to quickly   
     combine. In a separate bowl, combine egg, water and vinegar.   
     beat to combine the egg with a small whisk or fork, and set   
     aside. Add well chilled butter and shortening to flour   
     mixture. Pulse to combine, so that the mixture resembles   
     large rice granules (this may seem too much, but it's not)   
     add the liquid mixture through the feed tube and pulse until   
     the dough comes together in a ball. Add more flour if   
     needed, in small tablespoon size portions. Dough should not   
     be sticky and should resemble pie crust dough. Wrap dough   
     with plastic wrap or waxed paper and chill for a minimum of   
     2 hours, preferably 4.   
        
     Set oven @ 350ºF/175ºC.   
        
     ASSEMBLE THE TARTS: Additional Ingredients: Seedless   
     raspberry jam, 1 medium sized jar. I use Smuckers, seedless   
     raspberry jam. You will need 4 small mini tart pans, non   
     stick preferred.   
        
     Remove base and topping dough from the refrigerator. Let   
     stand for 20 minutes. To assemble tarts first fill tart pans   
     with the base dough by pinching off a 1 1/2 tablespoon size   
     piece of the base dough and press into the pan so that the   
     entire surface is covered. Make sure there are no holes and   
     that the dough reaches the top of the pan sides. If any   
     holes are seen, the jam can leak out during baking. Once all   
     of the tart indentations are filled with the base dough,   
     place no more than 3/4 teaspoon of seedless raspberry jam   
     into each tart. Do your best to make the jam fall to the   
     center of each tart. Using two teaspoons helps. Top the   
     tarts with the topping dough. 1 tablespoon size scoop,   
     placed directly on the top. Wipe of any excess jam that may   
     have fallen on the pan.   
        
     Place pans in the heated oven and bake for 20-25 minutes.   
     Rotate pans if needed to ensure even baking. Tarts should   
     not be brown on top, only slightly golden. Once removed from   
     the oven, cool on a wire rack for 10 minutes. Remove the   
     tarts from the pan with a dull knife or small metal spatula,   
     being careful not to scrape your nonstick pans. The tarts   
     will be hot, and the filling even hotter, so use caution. If   
     any jam leaks through it can be difficult to remove as it   
     will have bubbled up and over the pan. Use care to not   
     overfill, You'd hate to waste this yummy dough! Enjoy.   
        
     Tarts can be frozen for up to 1 month in freezer safe bags.   
        
     The recipe originated with my paternal grandmother, who was   
     given the recipe form a dear friend that lived to be well   
     over 100 years of age. This recipe has been made for more   
     than 200 years, as it has been a family favorite for many,   
     many generations.   
        
     From: http://www.food52.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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