Almond Torte Recipe...July 13, 2004

Hi Y'all,

We have two great recipes for you to rate today if you get a chance!
There are more to come this week! We are posting them in the order we receive them. Thanks to everyone for sending in their recipes!
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Recipes Are Rated 1-5 (5 being best!)

Beer Broiled Shrimp With Tabasco Sauce -Rated 5

Cappuccino Brownies-Rated 5

We are on a roll!
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Today's Recipes:
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Sent In By Chef' Old Gringo -Thanks!

Almond Torte

Ingredients

3/4 cup butter or margarine
Topping:
1 1/2 cups sugar
2 Tblsp. slivered almonds
2 eggs, beaten
2 Tblsp. sugar
1 pinch salt
2 tsp. almond extract
1/2 tsp. vanilla
1 1/2 cups flour

Directions

Almond Torte

Mix all ingredients. Line 8 or 9 inch pan with aluminum foil. Pour ( more like spread) batter into pan.

Topping:
Sprinkle 2 Tblsp. slivered almonds over cake, then 2 Tblsp. sugar.

Bake at 350 degrees F. for 35-40 minutes.
Cool and peel foil off and position on a serving plate.
Slice into small wedges.

Chef' Old Gringo

Please rate this recipe under category: Cookies/Brownies/Etc.
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Sent In By Chef' Old Gringo-Thanks!

Lemon Tart with Pine Nuts (8 servings)


Ingredients

Pastry:
Filling:
1 1/3 cups all-purpose flour
1 cup sugar
1/3 cup sugar
1/2 cup (1 stick) unsalted butter
1/4 tsp. salt
6 Tbsp. fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 Tbsp. grated lemon peel
1 Tbsp. (or more) whipping cream
3 large eggs
1 tsp. vanilla extract
1 large egg yolk
2 Tbsp. pine nuts, toasted

Directions

For pastry: Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 Tbsp. whipping cream and vanilla extract and process to blend. If dough is dry, add enough cream by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated.
Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400 degrees F. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce pastry several times with fork. Freeze 15 minutes.

Line pastry with oil and fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until deep golden, about 15 minutes. Cool on rack.

Filling: Mix sugar, butter, lemon juice and grated lemon peel in
heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and butter melts. Whisk eggs and egg yolk in large bowl to blend. Gradually whisk in hot sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes ( do not boil). Pour filling into bowl. Cover and refrigerate at least 4 hours or overnight.

Pour filling into crust. Cover with plastic and chill at least 30
minutes or up to 2 hours. Sprinkle tart with pine nuts and serve.

Chef' Old Gringo
Good luck.

(Bon Appetit, May 1995)

Please rate this recipe under category: Cookies/Brownies/Etc.
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Questions And Answers From Readers:
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Question: Does anyone have any Cajun recipes using lamb? -AZRiel
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Question: Does anyone know what size coffee cans to use with the Coffee Can Cake recipe? -Pete

Answer: You use the one pound coffee cans.-Bamafanforlife
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Answers To The Recipe Challenge!

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