In observation of National Pie Day!!
ALMOND AND MARMALADE TORTE WITH LATTICE CRUST
2 cups flour
3/4 cup almond flour
3/4 teaspoon salt
2 egg yolks
2 tablespoons cream
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 tablespoon finely grated lemon peel
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon salt
4 ounces almond paste, crumbled
1/2 cup sugar
1/2 cup unsalted butter, room temperature
1 1/4 cups orange marmalade, divided
1 tablespoon water
GRAND MARNIER CREAM
1 cup chilled cream
1/4 cup powdered sugar
2 tablespoons Grand Marnier
Whisk flour, almond flour and salt in medium bowl, to blend. Whisk egg yolks and 2 tablespoons cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar and lemon peel in a large bowl until well blended, beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface. Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together, shape each into a disk and wrap each separately in plastic. Chill at least an hour.
Roll larger dough disk on floured parchment paper to a 9 inch round. Transfer crust to a 10 inch tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up the sides of pan. Chill crust until firm, at least 20 minutes. Roll out the second dough disk on floured parchment paper to a 10 inch round. Transfer dough, still on parchment, to baking sheet.Cut dough into 1/2 inch wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
Heat oven to 350F.
Whisk flour, baking powder, cloves and salt in medium bowl to blend. Combine almond paste and sugar in processor, blend until mixture resembles fine sand, about 1 minute. Transfer almond paste mixture to another medium bowl, add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade, spread evenly to cover marmalade. Using spatula, transfer 5 to 6 dough strips to torte and place atop almond filling, spacing evenly. Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges, pinch lightly to seal.
Bake torte until filling is deep golden brown and crust is golden, about 50 minutes. Transfer torte to rack and let cool completely in pan.
Bring remaining 1/2 cup marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into a small bowl, pressing on solids to extract liquid, discard solids. Brush marmalade liquid over top of torte for glaze.
GRAND MARNIER CREAM
Using electric mixer, beat all ingredients in medium bowl until soft peaks form.
Remove pan sides from torte. Transfer torte to platter. Serve with whipped creme.
Recipe adapted from Bon Appetit, December 2008