(for the almond crust)

1 1/2 cups flour

1 1/2 cups almond meal

2 T granulated sugar

1 t cinnamon

1/2 t salt

3/4cup butter (cold and hard)

8 to 12 T ice water

(for the berry jam filling)

4 cups mixed berries fresh or frozen

1/3 cup granulated sugar

1/2 t cinnamon

1/2 t salt

(for the berry curd filling)

1 1/2 cups mixed berries fresh or frozen

3/4 cup granulated sugar

1/3 cup lime or lemon juice

2 T water

1 T quality balsamic vinegar

2 eggs

2 egg yolks

2 t corn starch

6 T butter cut into individual tablespoons

(for the garnish)

1 cup berries fresh

[how to make]

(for the almond crust)

*In a large bowl, mix together the flour, almond meal, sugar, cinnamon, and salt until combined. 

*Grate the butter in the large hole of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 30 seconds.

*Pinch the mixture together with your fingertips until it resembles the texture of damp sand. 

*Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.

*Roll out the dough into a circle until it is 1/4-inch thick, and transfer it to a 9-inch deep-dish tart pan.

*Press the crust into the pan, and trim off the excess overhang.

*Poke it all over with fork and place it in freezer for 30 minutes. 

*Preheat oven to 375 degrees Fahrenheit. 

*Grease a piece of tin foil and press the greased side into the crust in the pan. 

*Bake for 15 minutes, then remove foil, pat down any bubbling parts, and bake until edges are lightly gold, about 15 minutes more. 

*Pat down any additional bubbling parts and allow crust to cool completely on a wire rack. 

*Then remove the crust from the pan.

(for the berry jam filling)

*Mix together all of the ingredients in a medium-sized saucepan. 

*Place over medium heat and bring to a boil. 

*Reduce heat to medium low and continue to simmer the mixture until the berries have softened and begun releasing their juice. 

*Add the cornstarch and stir. 

*Continue cooking until the mixture has thickened slightly and has a jammier texture, about 9 to 12 minutes, stirring every 3 minutes or so. 

*Remove from heat and allow to cool.

(for the berry curd filling)

*Heat the berries and 1/2 cup sugar in a small saucepan over medium heat until softened and *just* beginning to release their juice, stirring frequently. 

*Remove the pan from the heat and allow to cool to warm. 

*Press the berries through a metal mesh sieve to extract the juice. 

*Discard the pulp, reserving the juice.

*In the top of a double boiler that is boiling over medium heat, whisk together the berry juice, lemon juice, water, balsamic vinegar, egg, egg yolks, and remaining 1/4 cup sugar. 

*Continue whisking while the mixture thickens very slightly, about 5 minutes.

*Whisk in the cornstarch, then the butter, one tablespoon a time. 

*Continue whisking until the mixture thickens to coat the back of a spoon, about 7 to 12 minutes more. 

*Remove from heat and place the top of the double boiler in an ace bath. 

*Continue whisking until the curd cools to room temperature, then remove from the ice bath and set it aside.

(for the assembly)

*Pour the berry jam into the tart crust and spread evenly across the bottom. 

*Pour the berry curd over the jam and use a spatula to spread it evenly over the jam. 

*Garnish the top with fresh berries and refrigerate for at least 3 hours before serving.

-makes 12-

Note: I found this recipe in "Adventures in Cooking".

Labels: almond crust recipe, berry curt tart recipe, tart recipe

(for the crust) 

1 1/2 cups unbleached all purpose flour

1/2 cup Wondra flour

1/2 t salt

1/2 t sugar

12 T cold unsalted butter, cut into 5/8" cubes

7~9 T ice water

(for the filling)

1 1/2 lbs. apples

2 T unsalted butter, cut into 1/4" pieces

1/4 cup sugar

2 T apricot preserves

1 T water

[how to make]

*Combine flours, salt, and sugar in food processor with three 1-second pulses.

*Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are size of large pebbles, about 1/2", about six 1-second pulses.

*Sprinkle 1 T water over mixture and pulse once quickly to combine; repeat, adding water 1 T at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers.

*Empty dough onto work surface and gather into rough rectangular mound about 12" long and 5" wide.

*Starting at farthest end, use heel of and to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough.

*Continue process until all dough has been worked.

*Gather dough into rough 12" x 5" mound and repeat smearing process. (Dough will not have to be smeared as much as first time and should form cohesive ball once entire portion is worked.)

*Form dough into 4" square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 minutes to 1 hour.

*About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 degrees.

*Peel, core, and halve apples.

*Cut apple halves lengthwise into 1/8" thick slices.

*Place dough on floured 16" x 12" piece of parchment paper and dust wit more flour.

*Roll dough until it just overhangs all flour sides of parchment and is about 1/8" thick, dusting top and bottom of dough and rolling pin with flour as needed to keep dough from sticking.

*Trim dough so edges are even with parchment paper.

*Roll up 1" of each edge and pinch firmly to create 1/2" thick border.

*Transfer dough and parchment to rimmed baking sheet.

*Starting in one corner, shingle sliced apples to form even row across bottom of dough, overlapping each slice by about one-half.

*Continue to layer apples in rows, overlapping each row by half.

*Dot apples with butter and sprinkle evenly with sugar.

*Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.

*While galette is cooking, combine apricot preserves and water in medium microwave safe bowl.

*Microwave on medium power until mixture begins to bubble, about 1 minute.

*Pass through fine mesh strainer to remove any large apricot pieces.

*Brush baked galette with glaze and cool on wire rack for 15 minutes.

*Transfer to cutting board.

*Cut in half lengthwise and then crosswise into individual portions; serve.

-makes 8 to 10-

Note: I found this recipe in "America's Test Kitchen".

Labels: apple galette recipe, galette recipe, tart recipe