Wolfgang Puck CCDCM030 - Page 8

S
trawberry Marzipan Tar
t
IN
G
REDIENTS
1
/3 recipe su
g
ar dou
g
h (see separate recipe, pa
g
e 16)
1
/2 pound unsalted butter, slightl
y
softened
1
/2 cup su
g
ar
3
e
gg
s
2
tablespoons oran
g
e liqueur
Z
est of 2 oranges, finel
y
grated
1
teas
p
oon almond extract
2
cups
g
round almonds
1
/4 cup currant
j
ell
y
, melted
2
baskets strawberries, sliced 1
/
4-inch thick
M
ETHO
D
1
.
P
re
h
eat t
h
e oven to 350
d
egrees F.
2.
O
n a floured surface, roll the pastr
y
3/8-inch thick and line a 10-inch
fl
an ring with it. Place the ring on a parchment paper lined baking
sh
eet an
d
c
h
i
ll
it unti
l
nee
d
e
d
.
3
.
C
ream the butter and sugar lightl
y
in an electric mixer; don’t let the
b
utter get too so
f
t. Add the eggs and mix lightly.
4
.
S
tir in t
h
e
l
iqueur, zest an
d
a
l
mon
d
extract, t
h
en mix in t
h
e groun
d
a
lm
o
n
d
s.
5
.
P
our into the chilled pastry shell and bake
f
or 1 hour to 1 hour and 15
m
inutes, or unti
l
t
h
e pastry an
d
marzipan are a
d
eep go
ld
en
b
rown.
6
.
R
emove the tart from the oven and let cool to room tem
p
erature.
7
.
B
rush the top o
f
the tart with the currant jelly. Cover the top o
f
the
t
art wit
h
s
l
ice
d
straw
b
erries arrange
d
in concentric circ
l
es or in a
fl
ower petal desi
g
n, makin
g
certain the whole top of the tart is
co
v
e
r
ed
.
8
.
R
emove the
fl
an ring and trans
f
er the tart to a
fl
at serving platter.
C
ut into wed
g
es.
R
ecipe courtesy Wo
lf
gang Puc
k
P
ec
an P
ie
M
akes one 10-inch tart
,
to serve 6-8
IN
G
REDIENTS
1
1/2 cups light corn s
y
rup
3
/4 cup su
g
ar
3
/4 cup li
g
ht brown su
g
ar
4
e
gg
s
2
egg
y
olks
3
tables
p
oons unsalted butter
1
/2 recipe Su
g
ar Dou
g
h (see separate recipe pa
g
e 16)
1
1/2 cu
p
s
p
ecan halves
METH
OD
1
.
P
re
h
eat t
h
e oven to 350
d
egrees F.
2.
I
n a lar
g
e skillet over medium heat, toast the pecans, shakin
g
f
requentl
y
, for about 7 minutes or until golden and fragrant.
3
.
Pl
ace t
h
e corn syrup, sugars, eggs, an
d
egg yo
lk
s in a mixing
b
ow
l
.
Bea
t w
e
ll.
4
.
H
eat t
h
e
b
utter in a sma
ll
s
k
i
ll
et over me
d
ium
h
eat unti
l
it turns
b
rown an
d
h
as as nutty aroma. Stir it into t
h
e corn syrup mixture.
5
.
L
ine a 10-inch tart pan with the Su
g
ar Dou
g
h. Arran
g
e the pecan
h
alves in the bottom of the shell. Ladle the fillin
g
over the pecans.
6
.
B
ake the tart
f
or 40 to 45 minutes, or until a skewer inserted
nea
r th
e
ce
nt
e
r
co
m
e
s
ou
t
c
l
ea
n. R
e
m
o
v
e
a
n
d
l
e
t
coo
l
a
t
r
oom tem
p
erature.
7
.
C
ut into wedges and serve with rum-
fl
avored whipped cream or a
s
coop o
f
vanilla ice cream.
R
ecipe courtes
y
Wolfgang Puck
Ma
k
e
s
o
n
e
1
0
-in
c
h t
a
rt
14 15