Wolfgang Puck CCDCM030 Use And Care Manual page 8

Strawberry Marzipan Tart
Makes one 10-inch tart
INGREDIENTS
1/3 recipe sugar dough (see separate recipe, page 16)
1/2 pound unsalted butter, slightly softened
1/2 cup sugar
3 eggs
2 tablespoons orange liqueur
Zest of 2 oranges, finely grated
1 teaspoon almond extract
2 cups ground almonds
1/4 cup currant jelly, melted
2 baskets strawberries, sliced 1/4-inch thick
METHOD
1. Preheat the oven to 350 degrees F.
2. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch
flan ring with it. Place the ring on a parchment paper lined baking
sheet and chill it until needed.
3. Cream the butter and sugar lightly in an electric mixer; don't let the
butter get too soft. Add the eggs and mix lightly.
4. Stir in the liqueur, zest and almond extract, then mix in the ground
almonds.
5. Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15
minutes, or until the pastry and marzipan are a deep golden brown.
6. Remove the tart from the oven and let cool to room temperature.
7. Brush the top of the tart with the currant jelly. Cover the top of the
tart with sliced strawberries arranged in concentric circles or in a
flower petal design, making certain the whole top of the tart is
covered.
8. Remove the flan ring and transfer the tart to a flat serving platter.
Cut into wedges.
Recipe courtesy Wolfgang Puck
14
Pecan Pie
Makes one 10-inch tart, to serve 6-8
INGREDIENTS
1 1/2 cups light corn syrup
3/4 cup sugar
3/4 cup light brown sugar
4 eggs
2 egg yolks
3 tablespoons unsalted butter
1/2 recipe Sugar Dough (see separate recipe page 16)
1 1/2 cups pecan halves
METHOD
1. Preheat the oven to 350 degrees F.
2. In a large skillet over medium heat, toast the pecans, shaking
frequently, for about 7 minutes or until golden and fragrant.
3. Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl.
Beat well.
4. Heat the butter in a small skillet over medium heat until it turns
brown and has as nutty aroma. Stir it into the corn syrup mixture.
5. Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan
halves in the bottom of the shell. Ladle the filling over the pecans.
6. Bake the tart for 40 to 45 minutes, or until a skewer inserted
near the center comes out clean. Remove and let cool at
room temperature.
7. Cut into wedges and serve with rum-flavored whipped cream or a
scoop of vanilla ice cream.
Recipe courtesy Wolfgang Puck
15