A Century of Flavor:
Berry Almond Tart
Before summer is over, celebrate the season with your
customers with this Berry Almond Tart recipe from Nielsen-Massey’s “A Century of Flavor” cookbook, which uses both
Madagascar Bourbon Pure Vanilla Extract and Pure Almond
Extract to add fresh flavors to the dessert table.
Berry Almond
Tart
Pastry Dough
1/4 cup (1/2 stick) unsalted
butter, softened
1/2 cup confectioner’s sugar
1 tablespoon Nielsen-Massey
Madagascar Bourbon
Pure Vanilla Extract
1 egg
1-3/4 cups unbleached
all-purpose flour
Almond Cream
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1 egg
1/4 cup almond flour
3 tablespoons unbleached all-purpose flour
(recipe continued on next page)
