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Yin-Yang Raspberry and Mandarin Orange Tart

 

22

Yield

12

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

1 each pie shell (9 inch)
partially baked
cup sugar
4 tablespoons butter
sweet, cubed
4 ounces almond paste
2 large eggs
2 teaspoons liqueur
orange, mandarin
*
¼ teaspoon orange flower water
*
1 pint raspberries
*
1 ½ cups oranges
mandarin, sections
*
½ cup fruit jam
passion fruit, melted
*

Directions

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 to 30 minutes in the center of a preheated 350℉ (180℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 16359% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 107mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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