Posted by KB on June 30, 2010
After Kluster Says guest editor Claire McCarthy told us about the truly amazing food at NYC’s Angelica Kitchen, particularly the lemon-almond tart with raspberry sauce, we thought we should check it out. Leslie McEachern, owner of this NYC eatery, was kind enough to give us the recipe from their cookbook, The Angelica Home Kitchen, to pass on to you.
Leslie tells us this special dessert is her personal favourite. It's perfect for special occasions - not really that complicated to whip together, but looks like you’re a master chef. Enjoy!
Lemon-Almond Tart with Raspberry Sauce
Yield: 6-8 servings Cooking time: 1 hour
For the crust:
1 cup slivered almonds
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup olive oil
1/4 cup maple syrup
For the filling:
1 agar bar
2 cups apple juice
1/8 teaspoon turmeric
Pinch of sea salt
1 cup rice syrup
1/4 cup maple syrup
1 cup freshly squeezed lemon juice (strained)
1/4 cup kuzu (type of starch for thickening, from Chinatown or specialty stores)
1/2 cup soy milk
2 teaspoons vanilla extract
1 pint fresh raspberries or strawberries (for garnish)
To prep the crust:
Preheat oven to 350°F (180°C)
Spread the almonds on a cookie sheet and toast in the oven for 8 mins.
Combine the almonds, flour and salt in a food processor and grind to a fine meal.
Whisk the oil and maple syrup together in a mixing bowl.
Add the almond-flour meal and stir to form a dough.
Lightly oil a 9-inch tart pan with a removable bottom.
Place the dough in the center of the pan with a piece of plastic wrap on top of it. Using your hands, smooth and press the dough evenly across the bottom and up the sides of the pan. Using a rolling pin, trim away the excess dough. There shouldn’t be much.
Bake the crust for 20 mins. Remove from the oven and allow to cool completely before filling.
To prep the filling:
In a small saucepan over medium heat, dissolve the agar in the apple juice.
Add tumeric and a pinch of salt.
Stir in the rice syrup, maple syrup, lemon juice and lemon zest and bring to a boil.
In a small bowl, dissolve the kuzu in soy milk, making sure there are no lumps. Add the soy milk to the agar mixture and continue to cook, stirring until the mixture has cleared and thickened, 1-2 mins.
Remove pan from heat and stir in vanilla.
Pour filling into prebaked tart shell and place in the fridge allow to set for approx 30 mins or until chilled.
Garnish with fresh raspberries or strawberries (optional) and serve over a pool of raspberry sauce.
For the raspberry sauce:
1 pint raspberries
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Puree raspberries in the blender.
Use a rubber spatula or back of spoon to push them through a strainer and remove seeds.
Stir in remaining ingredients and serve with the tart.
Reprinted with permission from The Angelica Home Kitchen by Leslie McEachern (Roundtable Inc, ©2000)
recipe, tart, angelica kitchen