| For the Jelly: |
| • |
3 1/2 cup The Perfect Purée Peach Ginger blend, thawed |
| • |
1/8 cup lemon juice |
| • |
1 cup sugar |
| • |
3 oz. of liquid pectin |
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| Method for the Jelly: |
| 1. |
Mix together Peach Ginger blend, lemon juice and pectin in a heavy bottomed pot. |
| 2. |
Heat until mixture is in a high boil. |
| 3. |
Add the sugar and boil for 1 minute. |
| 4. |
Pull off heat and ladle hot mixture into heat safe jars. |
| 5. |
Have the mixture sit out until they reach room temperature. |
| 6. |
Once you can touch the glass jars without burning your hands, place lids on jars and refrigerate overnight. |
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| For the Almond Torte Dough: |
| • |
2 cups all-purpose flour |
| • |
2 1/3 cup almond flour |
| • |
1 cup sugar |
| • |
8 oz. of butter |
| • |
2 egg yolks |
| • |
1/2 tsp. cinnamon |
| • |
Pinch of ground clove |
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| Method for the Almond Torte Dough: |
| 1. |
Pre-heat oven to 350F. |
| 2. |
Butter and flour a 9” tart pan. |
| 3. |
Mix all-purpose flour, almond flour, sugar, cinnamon and clove, make a well in the middle of the mixture. |
| 4. |
Add the egg yolks and cold butter and mix with pastry cutter, forks or by hand until you get a grainy mixture. |
| 5. |
Knead until it somewhat comes together. |
| 6. |
Refrigerate 1/3 of the dough. |
| 7. |
Press the rest of the dough into the prepared tart pan. |
| 8. |
Add the cold jam into the middle of the tart dough. |
| 9. |
Remove 1/3 dough from refrigerator and form into lattice work, place on top of the tart. |
| 10. |
Bake at 350F for 45 minutes, rotating pan 1/2 way through baking time to ensure even baking. |
| 11. |
Set aside to cool. Remove from pan and dust with powdered sugar before serving. |
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