Basque Cream and Cherry Tart Recipe

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Basque Cream and Cherry Tart
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Ingredients
21
Count
Nutrition
1136
Calories
Total time
210
Minutes
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Ingredients:

  • 3/4 cup slivered almonds
  • 1 cup confectioners' sugar
  • 2 3/4 cups flour
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla
  • 4 1/2 tsp anise-flavored liqueur (or amaretto)
  • 1 1/2 cups whole milk
  • 3 large egg yolks
  • 1/3 cup sugar
  • 2 1/2 tbsp flour
  • 1 tsp vanilla
  • 1 tbsp anise-flavored liqueur (or amaretto)
  • 1 tsp milk

Directions:

  1. Make the pastry:.
  2. Place the almonds, 2 T of the confectioners' sugar and the 2 T of flour in a food processor and process till the almonds are finely ground.
  3. Add the remaining flour and the baking powder and process just to blend.
  4. Place the butter, the remaining confectioners' sugar, the egg and egg yolk, vanilla and almond extracts and ligueur in a large mixing bowl and using an electric mixer at low speed, cream until creamy and fluffy.
  5. Using a rubber spatula, fold in the almond mixture till completely combined.
  6. Divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes.
  7. While the dough is chilling, make the filling.
  8. Heat the milk in a medium size saucepan over medium heat till it is hot but not boiling an dbegins to bubble around the edges.
  9. Remove the milk from the heat.
  10. Place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick).
  11. Gradually whisk in the hot milk. pour the milk mixture into the saucepan and cook over medium heat, whisking constantly till it thickens and boils, 3 to 5 minutes.
  12. Strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds.
  13. Place a piece of waxed paper directly on top and let cool to room temp, about 1 hour.
  14. Meanwhile, flatten each ball of dough into a disk.
  15. Press one of the disks into the bottom and up the sides of a 9 inch tart pan with removable bottom. cover with plastic wrap.
  16. Lightly flour the other disc on both sides, place it between two pieces of waxed paper and roll it out to a 10 inch circle.
  17. Refrigerate both pieces of dough for at least 1 hour.
  18. Position a rack in the center of the oven and preheat the oven to 350.
  19. Spread the cherry preserves on the bottom of the tart.
  20. Spread the pastry cream over the preserves, making sure it is evenly distributed.
  21. Place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry.
  22. Brush the top of the tart with the egg yolk glaze and using a sharp knife make several slits in teh top for the steam to escape.
  23. Place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes.
  24. Transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1136.48 Kcal (4758 kJ)
Calories from fat 475.22 Kcal
% Daily Value*
Total Fat 52.8g 81%
Cholesterol 234.41mg 78%
Sodium 1722.6mg 72%
Potassium 571.45mg 12%
Total Carbs 145.35g 48%
Sugars 65.69g 263%
Dietary Fiber 10.65g 43%
Protein 23.12g 46%
Vitamin A 0.2mg 8%
Iron 6.4mg 36%
Calcium 421.1mg 42%
Amount Per 100 g
Calories 319.49 Kcal (1338 kJ)
Calories from fat 133.59 Kcal
% Daily Value*
Total Fat 14.84g 81%
Cholesterol 65.9mg 78%
Sodium 484.26mg 72%
Potassium 160.65mg 12%
Total Carbs 40.86g 48%
Sugars 18.47g 263%
Dietary Fiber 2.99g 43%
Protein 6.5g 46%
Vitamin A 0.1mg 8%
Iron 1.8mg 36%
Calcium 118.4mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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