Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Almond Pine Nut Tat

Saturday, July 20, 2013

[MC-AllEthnic-Recipes] Mediterranean Almond Pine Nut Tat - 26g carbs, 1g fiber

* Exported from MasterCook *

                           Almond-Pine Nut Tart

Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : LowerCarbs

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1             recipe Sweet Tart Dough -- or a prepared nine-inch tart shell
     1/2           cup almonds
     1/3           cup sugar
1              pinch salt
2                     eggs
1           teaspoon vanilla
2              drops almond extract -- a few drops, or to taste
     1/2           cup unsalted butter -- room temperature
2        Tablespoons flour
     1/2      teaspoon baking powder
3        Tablespoons raspberry jam -- to 4 tablespoons, or apricot jam
     1/2           cup pine nuts
                        To garnish: -- powdered sugar

Prepare the sweet tart dough, line a 9-inch tart pan, and partially bake
it according to the instructions.

Bring a small pan of water to a boil, add the almonds, turn off the heat,
and let them sit for 1 minute. Drain them; then slip off the skins, and
rub them in a clean kitchen towel to dry. Grind the almonds in a food
processor fitted with a metal blade for about 45 seconds. Add the sugar,
salt, eggs, vanilla, and almond extract, and process another 10 seconds;
then add the butter, flour, and baking powder, and process long enough to
make a smooth batter, about 10 seconds.

Preheat the oven to 375F. Spread a thick layer of jam over the tart shell;
then cover it with the almond filling. Set the pine nuts over the top, and
bake the tart until the surface is firm band browned, about 30 minutes.
Remove it from the oven and let it cool; then dust it with powdered sugar.
Serve it by itself or with soft mounds of sweetened whipped cream.

Makes one nine-inch tart

AuthorNote: This is a three layer tart, good to make when fresh fruit is
not in season. The crust is spread with a sweet layer of jam, and the
creamy almond filling is covered with a layer of pine nuts. This recipe is
well suited to a food processor, but if you are not using one, grind the
almonds in a hand-turned nut grinder or in the blender, and add the rest
of the ingredients in the same order as given in the recipe, beating well
with each addition.

Cuisine:
"Mediterranean"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1 nine-inch tart"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 27g Fat (65.3%
calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 84mg
Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5
Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 4474 0 0 0 0 0 0 0 0 0 0 0 0