One 9-inch tart
Marshall Faye, the pastry chef at the Trapp Family Lodge in Stowe, Vermont, fine-tuned this recipe for Maria von Trapp.
- 1 1/2 cups flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup finely ground walnuts
- 12 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/3 cup red currant jelly
- 1/3 cup raspberry jam
- 2 tablespoons sliced almonds
- Confectioners' sugar
Combine the flour, cinnamon, nutmeg, cloves and walnuts in a bowl. Mix well and set aside.
Beat the butter with an electric mixer on medium speed. Gradually add the sugar and beat until the mixture is fluffy. Beat in the egg, reduce the speed and add the flour mixture, mixing until just combined (the dough will be soft and sticky).
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch tart pan with a removable bottom. Flour your hands and press half the dough into the bottom of the pan. Press half of the remaining dough into the sides of pan. Form the remaining dough into 6 balls; set aside.
Combine the jelly and jam in a bowl; mix well and spoon into the crust. With floured hands, roll out the remaining balls of dough on a lightly floured surface until each is 9 inches long. Crisscross strips of dough over the filling (three strips each way), pinch the side and top crusts together and sprinkle with the almonds. Bake until the crust is golden, 30 minutes. Cool, remove from the pan and dust with sugar.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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