Orange Tart
7 ounces blanched almonds
2-1/4 cups sugar, divided
2 tablespoons margarine, melted
1/8 teaspoon nutmeg
7 tablespoons potato starch
1-1/2 cups orange juice
1/2 cup lemon juice
1 tablespoon EACH grated orange
and lemon zest*
Pinch salt
4 eggs, beaten
1 tablespoon margarine
2 cups mixed berries (about)
Sweetened whipped cream (optional)
In food processor, finely grind almonds and 1/4 cup sugar. Add margarine and nutmeg. Mix well. Press almond mixture firmly over sides and bottom of a 9-inch pie pan. Bake at 350° about 15 minutes, until golden. Cool on rack.
In medium saucepan, mix remaining sugar with potato starch. Stir in citrus juice, zest, and salt. Cook and stir over high heat, until boiling. Remove from heat; gradually whisk into eggs. Return mixture to pan; cook and stir just until it bubbles. Remove from heat. Whisk in margarine. Spread warm filling on almond crust. Refrigerate until firm. Arrange berries on top. Serve with whipped cream, if desired. Makes 8 to 10 servings.
* Wash well.
Pecan Praline Squares
5 egg yolks, at room temperature
1-1/4 cups brown sugar, packed (divided)
1 teaspoon vanilla
6 egg whites, at room temperature
1/4 teaspoon salt
8 ounces pecans, lightly toasted, coarsely ground
1/2 teaspoon cinnamon
1 teaspoon potato starch
1 tablespoon strong brewed coffee
In electric mixer, beat egg yolks, 1 cup brown sugar, and vanilla until ribbon forms when beaters are lifted. In another bowl, beat egg whites and salt until stiff but not dry. Gently fold pecans, cinnamon and 1/3 of the whites into yolk mixture. Fold yolk mixture back into whites. Pour batter into 9-inch square baking pan, lined with parchment and well greased. Smooth top.
Bake at 325° for 30 to 40 minutes, until tester comes out clean. Turn oven off. Run knife around edge to loosen. Let stand in oven 15 minutes, with door slightly open. Then cool on rack. Invert on rack and remove parchment. Re-invert onto platter.
In small saucepan, mix remaining brown sugar and potato starch. Stir in coffee. Cook and stir until thickened, about 2 minutes. Remove from heat; stir to dissipate foam. Drizzle hot glaze over top of pecan praline. Let stand until firm. Cut into 16 pieces.
Meringues
With Strawberries And Mocha Sauce
5 egg whites
Pinch kosher salt
1-1/2 cups sugar, divided
3 pounds strawberries, hulled, sliced
8 ounces semi-sweet chocolate, chopped
2/3 cup strong coffee
In large bowl of electric mixer, beat whites and salt until soft peaks form. Gradually beat in 1-1/4 cups sugar, beating until whites are stiff and glossy.
Dab meringue on corners of parchment paper to anchor it to 2 large baking sheets. Drop six 1/3-cup mounds on each. Spread with spoon or pipe with pastry tube into 3-1/2-inch circles. Bake on racks on bottom third and upper third of oven at 250° for 75 minutes, until crisp and almost dry. Turn off oven, but leave door closed. Let meringues dry in oven 1 hour longer. Lift from parchment.
Combine strawberries with remaining 1/4 cup sugar. Melt chocolate in top of double boiler, over simmering water. Stir until smooth. Remove from heat. Whisk in coffee. Fill meringues with strawberries. Spoon mocha sauce on plates and top with meringues. Makes 12 servings.