GINE THAT
General muesum admission to the Detroit
Institute of Arts is free for residents of
Wayne, Oakland and Macomb counties.
■
Filltdir FRIDAY NIGHT LIVE!
op
The Saline Fiddlers perform music, song and dance from the
traditions of American folk, bluegrass, jazz, western swing
and Celtic music. Lecture Hall, 7 & 8:30 p.m
VERY IMPORTANT PUPPETS
The Paul McPharlin Puppetry Collection will feature VPs (very
important puppets), including Howdy Doody and colonial era
Punch and Judy hand puppets. Through September 20.
FINAL DAYS!
Ordinary People By Extraordinary Artists: Works on Paper by
Degas, Renoir and Friends
Free with general museum admission. Through March 29.
11/2 teaspoons for sprinkling
on top
1/2 cup confectioners' sugar,
plus extra for dusting
1 cup raspberry, apricot or
your favorite jam
1 large egg white, beaten, for
glazing
To make the crust: In a large bowl,
with an electric mixer on high speed,
beat the margarine until soft, scrap-
ing down the sides of the bowl with a
silicone spatula once or twice. Add the
ground almonds, walnuts and hazel-
nuts along with the potato starch and
granulated sugar and mix. Separate a
little more than half the dough and put
it into your tart or pie pan. Leave the
remaining dough in the bowl.
Use your hands to press the dough
into the bottom of the pan to cover
it and create a Y3-inch-thick crust on
the sides. I find it easiest to press the
dough with my fingers into the sides
and corners of the pan first and then
press the palm of my hand into the
bottom of the pan to help cover it with
dough. Take a little extra dough from
the bowl if needed to cover the bot-
tom. Place the pan in the freezer.
Add the confectioners' sugar to the
smaller piece of dough in the bowl
and mix it in; the easiest way is to use
your hands. Shape the dough into a
ball and flatten it. Do not worry if the
dough is crumbly. Wrap the dough in
plastic and place it in the freezer for 45
minutes.
To make the tart: Preheat the oven
to 375°F. Remove the tart pan from the
freezer and place it on top of a cookie
sheet. Bake for 10-15 minutes or until
the crust just starts to color.
Remove the pan from the oven,
slide the parchment and tart pan off
the cookie sheet and let it cool for
5 minutes or until the dough in the
freezer is ready to be rolled out.
Sprinkle a piece of parchment paper
with some confectioners' sugar. Place
the dough on top of the paper, sprinkle
with more sugar and cover it with
another piece of parchment paper.
With a rolling pin, roll the parchment-
covered dough into a Y3-inch-thick
rectangle. Use a knife or pastry wheel
to cut the dough into eight 1-inch
strips. Slide the parchment onto a
cookie sheet and freeze the strips for
10 minutes.
Use a silicone spatula to spread the
jam evenly over the bottom of the
crust. Remove the dough strips from
the freezer and use a long metal spat-
ula or large knife to lift and place the
strips across the top of the jam-filled
crust to create a lattice. Do not try to
bend the strips back to make a perfect
over-and-under lattice. Instead, place
half the strips in one direction, an inch
apart, and then lay the others across
them in the other direction. Trim the
ends of the dough and press them into
the border of the bottom crust. Brush
the strips with the beaten egg white
and sprinkle with the remaining 11/2
teaspoons granulated sugar.
Bake for 35 40 minutes, or until the
jam is bubbling and the crust is golden
brown. Serve warm or at room tem-
perature.
Serves 8-12.
-
DA
5200 WOODWARD AVE.
DETROIT INSTITUTE OF ARTS
313.833.7900 I DIA.ORG
10% OFF
TOTAL BILL
Excludes tax, tip and beverages. With this ad. Banquet Services not included.
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March 26 • 2015
63