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Raspberry Almond Truffle Tart



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Raspberry Almond Truffle Tart
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1/2 cup blanched slivered almonds
5 tablespoons sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup flour
1/4 teaspoon salt
9 tablespoons chilled unsalted
butter, cut into bits
3 tablespoons ice water
1/2 cup red currant jelly
2 teaspoons sugar
6 ounces bittersweet or semisweet
chocolate, chopped
2 tablespoons unsalted butter
2/3 cup heavy cream
1 pint fresh raspberries
[Other fresh fruit of your choice
may be substituted.]
Bittersweet chocolate shavings
Confectioner's sugar

In food processor work bowl combine almonds, sugar, vanilla and almond extract. Process using on/off turns until almonds are finely chopped. Add
flour and salt and blend until mixed. Add butter and cut in using on/off
turns until mixture resembles coarse meal. Mix in enough water until dough
begins to cling together. Gather dough into ball and flatten into disk. Wrap
in plastic and refrigerate 30 minutes.
Position rack in center of oven and preheat to 400 degrees F. Roll out
dough on lightly floured surface to a 13-inch round. Fold dough in half
and transfer it to a 9-inch tart pan with removable sides. Unfold dough.
Trim edges, leaving a 1/4-inch border. Fold border over to form thick
sides. Press dough firmly against sides of tart pan. Freeze 10 minutes.
Pierce bottom of dough all over with fork. Bake until golden, piercing
with toothpick if crust bubbles, and pressing up sides with back of fork
if slipping, about 25 minutes. Transfer to rack to cool.
For filling:  Simmer jelly and sugar in heavy small saucepan until slightly thickened, stirring constantly, about 2 minutes. Brush inside of crust with about 1 1/2 tablespoons jelly mixture. Place chocolate and butter in med-
ium metal bowl. Bring cream to simmer in small saucepan. Pour over
chocolate mixture, let stand 1 minute. Stir chocolate mixture until melted
and smooth. Pour into crust. Chill until filling is set, at least 4 hours or
overnight. Starting at edge, arrange berries in circles atop tart. Rewarm
jelly mixture and brush over berries. Sprinkle chocolate shavings in center
of tart. Lightly sift confectioner's sugar over chocolate shavings. Remove
pan sides. Transfer to platter and serve.

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