Hollander Tart
|
Odense Almond Paste
1 pie
|
|
Almond paste is available in most supermarkets on the baking aisle, next to the marzipan. Odense seems to be the most common brand in my area.
| 1 |
|
sweet tart dough |
|
| 10 |
ounces |
apricot preserves |
|
| 1 |
roll |
almond paste |
cut in small pieces |
| ½ |
cup |
granulated sugar |
|
| 1 |
stick |
unsalted butter |
8 tbsp, at room temperature |
| 3 |
|
eggs |
at room temperature |
| ½ |
cup |
cake flour |
|
- Preheat oven to 350°F with rack in middle.
- Butter a pie pan or fluted tart pan and line with sweet tart dough (1 crust worth). The crust is not parbaked for this recipe
- With electric mixer on low speed, blend almond paste, sugar, and butter.
- Continue mixing, adding eggs one at a time.
- Mix on high until batter is light and fluffy, about 3 minutes.
- Sift in the cake flour. Gently fold into batter until just blended.
- Spread the bottom of the tart crust with apricot preserves.
- Spread batter evenly over the apricot preserves in the crust.
- Bake 30 to 35 minutes or until golden and inserted toothpick comes out clean.
- Optionally top with tart glaze. (I almost never do. Oetker's makes a tart glaze, or a thin layer of apple or apricot jam works, though it stays sticky.)