Lobster Bisque
Robert Farrar Capon
58 ratings with an average rating of 4 out of 5 stars
58
10 minutes
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To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
Preheat oven to 325 degrees.
Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
Bake for 1 hour, or until centers are well puffed. Serve in small wedges.
The real deal. Swedish mom approved. Few things to note: Used Almond flour for the “grated” almond. Used the food processor for the crust as well as incorporating the almond and butter together for the filling. Placed the crust in the fridge while making the filling. Greased all my tins with softened butter using a pastry brush. If you divide it into smaller tarts (like I did), you will have a ton of filling left over. Lastly, added a quick glaze with powdered sugar, water and lemon juice.
This is simply delightful, foolproof, and lovely for the holidays. I’ve been making this recipe for 30 years, our family and friends LOVE it. Classic Danish tart, beautiful, too!
The real deal. Swedish mom approved. Few things to note: Used Almond flour for the “grated” almond. Used the food processor for the crust as well as incorporating the almond and butter together for the filling. Placed the crust in the fridge while making the filling. Greased all my tins with softened butter using a pastry brush. If you divide it into smaller tarts (like I did), you will have a ton of filling left over. Lastly, added a quick glaze with powdered sugar, water and lemon juice.
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