Yin-Yang Raspberry and Mandarin Orange Tart
1 x Pie shell, 9", partially -- baked 1/3 c Sugar 4 tb Butter, sweet, cubed 4 oz Almond paste 2 lg Eggs 2 ts Liqueur, orange, Mandarin 1/4 ts Orange flower water 1 pt Raspberries
Ingredients
- 1pie shell, 9", partially
- 4tbsp butter, sweet, cubed
- 4ozalmond paste
- 2large eggs
- 2tsp liqueur, orange, mandarin
- 1/4tsp orange flower water
- 1pt raspberries
- 11/2 c orange, mandarin, sections
Directions
- 1
1 x Pie shell, 9", partially -- baked 1/3 c Sugar 4 tb Butter, sweet, cubed 4 oz Almond paste 2 lg Eggs 2 ts Liqueur, orange, Mandarin 1/4 t
- 2
Add 1 egg, process to combine, then add the second egg and process until smooth
- 3
Add the Mandarin orange liqueur and flower water, then process to blend
- 4
Pour the mixture into the partially baked shell
- 5
Bake 25 - 30 minutes in the center of a preheated 350 F oven until the top is evenly browned and puffed
- 6
Remove the tart to a rack to cool
- 7
Arrange the raspberries and mandarin orange segments in a yin-yang pattern on top of the cooled filling
- 8
Brush the warm glaze (passion fruit jam, melted) thinly but evenly on top of the fruit and along the edge of the tart shell