From Kosher Cookbook – iPhone & iPad Touch Application
by Gloria Kobrin
You better make two of these fabulous Apricot Raspberry Tarts. Everyone will want a second piece.
1 par-baked 9-inch tart shell
12 fresh ripe small apricots
1/2 cup fresh raspberries
6 tablespoons non-dairy margarine
2 ounces slivered almonds
2 tablespoons shelled pistachios-unsalted
2 egg yolks
8 1/2 tablespoons sugar
2 cookie sheets
Electric food processor
Line cookie sheets with parchment. Place tart shell one of the lined cookie sheet. Set aside. Preheat oven to 350 F.
Rinse, halve, and pit apricots. Arrange them cut side down on the other lined cookie sheet.
Melt two tablespoons margarine. Brush it over apricot halves. Sprinkle two tablespoons sugar over the top of apricots. Bake 10 minutes. Cool on rack.
Insert steel knife in bowl of processor. Pour almonds into bowl. Pulse nuts until they have the consistency of fine powder.
Beat egg yolks with 3 1/2 tablespoons sugar until they are pale yellow. Add four tablespoons soft margarine and remaining three tablespoons sugar. Beat until well blended. Stir in ground almonds. Spread half the almond cream in tart shell.
Arrange apricots halves in concentric circles in tart shell. Sprinkle them with raspberries. Cover fruit with remaining almond cream. Smooth it out gently with a small spatula. Sprinkle the top with pistachios. Bake tart for 45 minutes or until almond cream has puffed and browned. Cool on rack. Serve at room temperature.
Should you want to make this recipe in an 11-inch tart shell, just buy two more small apricots, double the almond cream, and add a few more raspberries.
Recipes: Desserts, Tart, Fruit, Parve, Kosher