Citrus Filling for Berry Tart

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Ingredients:

1 baked Citrus Pâte Sucrée Tart Shell

3/4 cup skinless almonds, slices

     or slivers or almond flour

1 cup sugar

1/4 cup plus 2 Tablespoons flour

Pinch fine sea salt

2 lemons, zested then juiced

1 orange, zested then juiced

4 large eggs

6 ounces unsalted butter, melted and cooled

2 cups berries
  Apricot Glaze

1/2 cup apricot preserves, heated

      with tablespoon of water then strained

Preparation:

In bowl of food processor, grind together almonds (or almond flour), sugar, flour, and salt as finely as possible.  Add zests and grind until barely visible.  With motor running pour in eggs, followed by butter.  Stop and scrape down sides.  Add 3 tablespoons lemon juice and 1 1/2 tablespoons orange juice and process until incorporated.  Pour filling into tart shell and bake at 350 degrees for 20 to 25 minutes for 9 1/2" tarte and 25 to 30 minutes for an 11" tarte until filling is set.  Cool.

Brush top of tarte with glaze, then arrange berries on tart. Blueberries can be placed in a bowl with some glaze before placing on tarte.  Brush berries with apricot glaze.  Chill.

History:

Recipe is from Chef Tech Cooking School's Pro Baking Classical French Baking series of classes.