Red Currant Mazarin Tart

In the work bowl of a food processor combine the flour, butter and sugar until crumbly. Add the egg and process until dough comes together. Press the mixture into a 9 inch tart tin with a removable bottom. Press evenly along the bottom and up the sides. Prick the pastry with a fork along the bottom. Cover in plastic wrap and freeze for 20-30 minutes.

Preheat the oven to 375 F. Remove the tart from the freezer, line it with parchment paper and add pie weights or beans on top of the paper. Bake for 20-25 minutes until lightly brown. Remove from oven, set pan on a rack and allow to cool completely. Turn oven off.

Preheat the oven to 400 F when crust is cooled.

Once crust is cooled, combine the almond paste, butter, flour and sugar in the work bowl of a food processor and pulse until the mixture looks like coarse meal. Add the Amaretto and eggs and process until the mixture is smooth and no lumps remain.

Place the tart shell onto a baking sheet and pour in the almond mixture. Sprinkle currants or raspberries over the top and gently push some of the fruit into the batter. Bake for 20-25 minutes until risen and a toothpick inserted in the center comes clean. If you feel that the tart is browning more than you would like, loosely tent a piece of tin foil over the top in the last 5 to 10 minutes of bake time.

When done remove pan from oven and set it on a rack. Cool completely and serve with whipped cream or creme fraiche.

Recipe adapted from Signe Johansen.