We had some friends over for dinner a few weeks ago, and I made this delicious Dutch Almond tart for dessert. It is a tried and true recipe that I found over ten years ago and have made many times through the years for special occasions.
I am a big fan of any dessert which includes almond paste as an ingredient. When you add a fruity jam, you know you’ll have a winner. In this case, you spread a half cup of apricot jam over the tart crust before you pour the filling over it. Then you make a lattice out of some dough strips. After the tart is baked, you brush some melted apricot jam over the lattice strips. It makes a striking presentation, but it tastes even better than it looks.
So, if you want to make an impressive and very delicious dessert, I highly recommend this tart. Our guests liked the tart so much that I sent them home with a couple of pieces. It’s a good thing I did because without the kids around Roger and I for sure would have scarfed down the rest of the tart in short order!
One year ago: Hot Spiced Apple-Raspberry Cider
Dutch Almond Tart
Ingredients for Crust
- 1 1/2 cups flour
- 3 tbl. sugar
- 1/8 tsp. salt
- 7 tbl. chilled solid Crisco shortening
- 5 tbl. chilled unsalted butter, cut into pieces
- Approx. 3 tbl. cold water
Ingredients for Filling
- 6 tbl. (3/4 stick) unsalted butter, room temperature
- 3 tbl. Crisco shortening
- 1/2 cup plus 1 tbl. almond paste
- 3 large eggs
- 6 tbl. sugar
- 3 1/2 tbl. flour
- 1/2 tsp. grated lemon peel
- 1/2 cup apricot jam
- 1 tbl. apricot jam, melted
Directions for Crust
Blend flour, sugar and salt in processor. Add Crisco and butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough water by tablespoons to bind dough; do not form ball. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate for 1 hour. (Can be prepared 1 day ahead.)
Roll out dough on floured surface to 13″ round. Transfer dough to 9″ tart pan with removable bottom. (I sprayed tart pan with Pam.) Press onto bottom and up sides of pan; trim edges. Gather scraps and reroll into 9×7″ rectangle. Cut out ten 9″ long by 1/2″ wide strips. Cover and refrigerate tart and strips while preparing filling.
Directions for Filling
Preheat oven to 350o. Cream butter and Crisco until light and fluffy. In separate bowl, using electric mixer, beat almond paste until softened. Gradually beat in eggs, then sugar. Continue beating until fluffy, about 5 minutes. Beat in butter mixture. Mix in flour and lemon peel.
Spread 1/2 cup jam over bottom of tart. Pour filling over. Arrange 5 dough strips atop filling, spacing evenly. Repeat in opposite direction with remaining dough strips, creating lattice top. Press dough strips at tart edges to seal. Bake until golden brown, about 1 hour. Transfer tart to rack.