Yin-Yang Raspberry and Mandarin Orange Tart

Title: Yin-Yang Raspberry and Mandarin Orange Tart

Categories: Desserts, Chinese, Masterchefs, Frisco, Cm

Yield: 12 servings

1 x Pie shell,

9", partially -- baked

1/4 ts Orange flower water

2 ts Liqueur, orange, Mandarin

1/3 c Sugar

1 pt Raspberries

4 tb Butter, sweet, cubed

1 1/2 c Orange, Mandarin, sections

4 oz Almond paste

1/2 c Jam, passion fruit, melted

2 lg Eggs Cream the sugar, butter and almond paste in a food processor.

Add 1 egg, process to combine, then add the second egg and process

until smooth.

Add the Mandarin orange liqueur and flower water, then process to

25 -

minutes in the center of a preheated 350 F oven until the top is evenly

browned and puffed.

Remove the tart to a rack to cool.

Arrange the raspberries and mandarin orange segments in a yin-yang

pattern on top of the cooled filling.

Brush the warm glaze (passion fruit jam, melted) thinly but evenly

on top of the fruit and along the edge of the tart shell.

Remove the rim of the tart pan before serving by centering the tart

on your hand or a can.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Barbara Tropp, China Moon, San Francisco, CA --