Muirhead Pear and Port Butter
Torte
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1 ½ cups sifted flour
1/8 tsp ground clove
¼ tsp ground cinnamon
1 cup ground almonds
½ cup sugar
1 tsp lemon juice
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1 cup butter, room temperature
1 egg
1 tsp vanilla
¾ jar Muirhead Pear and Port Butter
egg wash (beaten egg with 1 tbsp of water)
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Preheat oven to 350°. Combine dry ingredients, lemon juice, butter, egg, and vanilla. Set aside ¼ of dough for top lattice. Press remaining dough into 10-inch metal tart pan with removable bottom. Spread Muirhead Pear and Port Butter over crust. Roll out remaining dough on floured board and cut in strips for lattice top. Place dough strips on torte to form decorative lattice. Hand crimp around edge of the tart. Brush with egg wash. Bake for 35 minutes until golden brown. Cool on rack. Serves 10.
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| Muirhead – 2003 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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