I baked a Dutch Almond Tart from an old Netherlands cookbook online. I enjoy trying new recipes, and this one suggesting making your own almond paste using rose water, which I had from an old Jane Austen recipe called "Almond Knots."
Dutch Almond Tart
Roll pastry dough to fit 9" tart pan with removable bottom.
Cream until softened and fluffy:
6 T. butter
3 T. shortening
1/2 c. almond paste (approx. 2 c. ground almonds with rosewater to thin)
Add: 3 eggs
6 T. sugar
4 T. flour
1/2 t. grated lemon peel
Pour filling over crust. Use extra pastry dough to create lattice or decorative top.
Bake at 350' F until golden brown (about 1 hour).
Transfer to rack. Cool completely.
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