Title: Yin-Yang Raspberry and Mandarin Orange Tart
Categories: Desserts, Chinese, American, Nuts, Fruit
Yield: 12 servings
1 x Pie shell; 9", partially
-baked
1/3 c Sugar
4 tb Sweet butter; cubed
4 oz Almond paste
2 lg Eggs
2 ts Mandarin orange liqueur
1/4 ts Orange flower water
1 pt Raspberries
1 1/2 c Mandarin orange sections
1/2 c Passion fruit jam; melted
Cream the sugar, butter and almond paste in a food processor. Add
1 egg, process to combine, then add the second egg and process
until smooth. Add the Mandarin orange liqueur and flower water,
then process to blend.
Pour the mixture into the partially baked shell. Bake 25 - 30
minutes in the center of a preheated 350 F oven until the top is
evenly browned and puffed.
Remove the tart to a rack to cool. Arrange the raspberries and
mandarin orange segments in a yin-yang pattern on top of the
cooled filling.
Brush the warm glaze (passion fruit jam, melted) thinly but evenly
on top of the fruit and along the edge of the tart shell. Remove
the rim of the tart pan before serving by centering the tart on
your hand or a can.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA
