Almond And Marmelade Torte With Lattice Crust Recipes

DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

Steps:

• For candied orange peel:
• Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For crust:
• Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
• Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
• For filling:
• Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
• Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

LEMON TART WITH ALMOND CRUST

Steps:

• Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

ALMOND AND MARMELADE TORTE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, almond flour, and salt in medium bowl to blend. Whisk egg yolks and 2 tablespoons whipping cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar, and lemon peel in large bowl until well blended; beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface (dough will be slightly sticky). Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together; shape each into disk. Wrap dough disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out. Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• For filling:
• Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, cloves, and salt in medium bowl to blend. Combine almond paste and sugar in processor; blend until mixture resembles fine sand, about 1 minute. Transfer almond-paste mixture to another medium bowl; add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
• Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade; spread evenly to cover marmalade. Using metal spatula, carefully transfer 5 to 6 dough strips, 1 strip at a time, to torte and place atop almond filling, spacing evenly (dough will be fragile). Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges; pinch lightly to seal.
• Bake torte until filling is deep golden brown and crust is golden, about 50 minutes (almond filling will puff up between lattice strips during baking). Transfer torte to rack and let cool completely in pan.
• Bring remaining 1/2 cup orange marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into small bowl, pressing on solids to extract liquid; discard solids in strainer. Brush marmalade liquid over top of torte for glaze. DO AHEAD: Can be made 1 day ahead. Cover with cake dome or wrap loosely in foil; store at room temperature.
• For grand marnier cream:
• Using electric mixer, beat all ingredients in medium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken slightly, if necessary, before using. Remove pan sides from torte. Transfer torte to platter. Serve with Grand Marnier whipped cream.
• Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
• **Available in the baking aisle of most supermarkets and at specialty foods stores.