High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
If you want a showstopper for your Thanksgiving tea party, then this fruity Nut Tart is the ticket. Part lattice-topped fruit pie, part nutty tart, it will certainly create a buzz amongst your guests. 2 cups flour
"A Bountiful Tart"
1 teaspoon ground cinnamon
1/2 teaspoon salt
14 tablespoons (1-3/4 sticks)
unsalted butter, cut into
pieces
1 cup sugar
10 oz. sliced almonds, finely
ground
2 eggs, lightly beaten
1 (12 oz.) jar cherry preserves
1 egg yolk
1/4 cup sliced almonds
Preheat oven to 400 degrees. Coat a 10"x6" tart pan (with removable bottom) with nonstick cooking spray.
In a large bowl, whisk flour, cinnamon and salt. Cut in the butter with a pastry blender until the mixture is crumbly. Stir in sugar, ground almonds and eggs. Work into a ball by kneading the dough a few times in the bowl. Divide the dough in half.
Press half of the dough into the bottom and up the sides of the prepared tart pan. Bake at 400 degrees for 10 minutes.
Roll the remaining dough between waxed paper to 1/4" thick. Place on a baking sheet and freeze for 10 minutes.
Puree the cherry preserves in a food processor, then spread over the bottom of the tart. Remove the top sheet of waxed paper from the chilled dough. Using a pastry wheel or knife, slice the dough into 1" strips on the diagonal. Arrange on top of the preserves in a lattice pattern.
Beat the egg yolk with 1 teaspoon water and brush the lattice lightly. Place in the oven and reduce the temperature to 350 degrees. Bake for 15 minutes. Remove from the oven and brush the edges with the egg wash again. Sprinkle almonds around the top edges and bake for an additional 15 minutes. Cool on a wire rack and gently remove the sides of the pan. Serves 16.
Use your imagination and substitute different fruit preserves and nuts to make an entirely new tart. Slice generous squares and serve up with a cup of Bigelow’s Cherry Vanilla tea. You will have a great deal to be thankful for this holiday season.
