Yin-Yang Raspberry and Mandarin Orange Tart
The beautiful yin-yang symbol unites elements of male-female, dark-light, in a swirled circular design. This fruit tart, with raspberries and Mandarin orange slices taking the roles of dark and light in the yin-yang symbol, is a beautiful ending for any meal. The fruit is anchored in an almond pastry cream.
- Sugar - 2/3 cup
- Unsalted Sweet Butter - 4 tablespoons, cubed
- Almond paste - 4 ounces
- Eggs - 2 large
- Mandarin Orange Liqueur - 2 teaspoons
- Orange flower water - 1/4 teaspoon
- Tart Shell - 1 partially baked 9-inch, still in a removeable bottom tart pan
- Fresh Raspberries - 1 pint
- Mandarin orange segments - 1-1/2 cups
- Passion Fruit Jam - 1/2 cup, melted (alt. apricot jam)
Preheat the oven to 350 F. Cream the sugar, butter, and almond paste in a food processor. Add 1 egg and process just to combine. Add the second egg and process until smooth. Add the liqueur and orange flower water and pulse to blend. Pour this mixture into the warm tart shell. Bake 25 to 30 minutes, until the top is evenly browned and puffed. Remove to a rack to cool.
Outline a yin-yang pattern on the top of the tart, using raspberries for one half and orange segments for the other. In the center of the large portion of each part of the symbol, use the opposite fruit to create a small (1-1/2- to 2-inch) circle. Fill in the designs with the same fruit as the outline. You will have interlocking swirls, with an orange dot in the center of the raspberry swirl and a raspberry dot in the center of the orange swirl. Warm the jam until melted into a glaze. Brush the warm glaze over the fruit and along the edge of the tart shell. Let stand at least 1 hour.
To serve: Remove the rim of the tart pan by centering the tart on your hand or a can. Bring the whole tart to the table; cut into individual wedges after everyone has had a chance to enjoy the design.