Hollander Tart
Ingredients
1 recipe of sweet tart dough
10 ounces apricot preserves
1 roll almond paste cut in small pieces
½ cup granulated sugar
1/2 cup unsalted butter, at room temperature (1 stick)
3 eggs at room temperature
½ cup cake flour
Directions
Preheat oven to 350°F with rack in middle.
Butter a pie pan or fluted tart pan and line with sweet tart dough (1 crust worth). The crust is not parbaked for this recipe
With electric mixer on low speed, blend almond paste, sugar, and butter.
Continue mixing, adding eggs one at a time.
Mix on high until batter is light and fluffy, about 3 minutes.
Sift in the cake flour. Gently fold into batter until just blended.
Spread the bottom of the tart crust with apricot preserves.
Spread batter evenly over the apricot preserves in the crust.
Bake 30 to 35 minutes or until golden and inserted toothpick comes out clean.
Optionally top with tart glaze. (I almost never do. Oetker's makes a tart glaze, or a thin layer of apple or apricot jam works, though it stays sticky.)
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Notes
Almond paste is available in most supermarkets on the baking aisle, next to the marzipan. Odense seems to be the most common brand in my area.
