|Me, in 18th-century costume. photo credit: The Stars and Stripes, August 1980|
|Me, without costume, on top of the Zugspitze, August 1980|
1 cup flour (125 grams)
2 tablespoons sugar
6 tablespoons cold unsalted butter
1 egg yolk (from 1 large egg)
2 tablespoons cold water
1 cup gooseberry jam
1/2 cup flour
3 1/2 ounces almond paste
4 tablespoons cold unsalted butter
Start by making the tart pastry. Place the cup of flour, sugar and pinch of salt in the bowl of a food processor fitted with the metal blade. Pulse a couple of times to blend. Add the 6 tablespoons butter in 12 pieces. Pulse 10 times to make coarse crumbs. Add egg yolk and cold water and pulse 5 times, then process until it forms a ball. The dough will be very soft.
Press dough into a 9-inch fluted tart pan with a removable bottom; it is easiest to do this by taking chunks of dough and doing a section at a time. Chill pastry in tart pan for 15 minutes.
Preheat oven to 350°F.
Without cleaning the food processor, add the almond paste, crumbled, and the 1/2 cup flour. Pulse 5-10 times until you have coarse crumbs. Add the remaining 4 tablespoons butter in 8 pieces. Pulse 5 times and look to see if the crumbs are about the size of large peas. Set aside.
Take pastry from the fridge and spread the gooseberry jam evenly on the bottom. Top with crumbs. Bake for 35 minutes, or until top is golden brown.
Note: if you cannot find gooseberry jam, or do not like it, this tart would also work well with peach, apricot, raspberry, cherry, and blueberry jams.
* Gooseberry plants are host to a tree virus called the White Pine Blister. It is illegal to grow gooseberries (or currants) in many of the United States because of this disease.