RASPBERRY AND BLUEBERRY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
- Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
- Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
ALMOND AND RASPBERRY TART
Categories Dessert Bake Raspberry Almond Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.
- Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
- Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.
CHOCOLATE, ALMOND, AND RASPBERRY TART
Provided by Dede Wilson
Categories Chocolate Dessert Bake Christmas High Fiber Raspberry Almond Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 350°F. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
- For filling and topping :
- Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
- Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
- Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
RASPBERRY, PEACH AND ALMOND TART
Steps:
- For the pastry, pulse the flour, butter and sugar in a food processor until the mixture resembles breadcrumbs. Mix together the beaten egg and water. With the motor still running, gradually add the egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Roll out the pastry onto a lightly floured work surface to form a circle about 30cm/12in in diameter. Carefully line a 25cm/10in tart tin with the rolled pastry, then lightly prick the base with a fork. Transfer the tart case to a baking tray and chill in the fridge for 30 minutes. When the pastry has chilled, line the tart case with greaseproof paper and fill it with baking beans. Bake in the oven for 20 minutes, then remove the paper and beans. Return the tart case to the oven for a further 4-5 minutes, or until the pastry is pale golden-brown. Remove the tart case from the oven and set aside. Reduce the oven temperature to 325. For the filling, in a food processor, blend together the butter and sugar until pale and fluffy. Add the ground almonds, flour, salt, baking powder, eggs and vanilla extract and blend again until well combined. Spread the raspberry jam over the base of the pastry case, then spoon over the almond filling mixture, starting at the edges of the tart and working towards the centre. Arrange seven of the peach halves, cut-sides down, in a circle at the edge of the tart, pressing each gently into the filling mixture. Press the remaining peach half into the centre of the tart. Push the raspberries into the filling mixture. Bake the tart in the oven for 25-30 minutes, or until the filling mixture has set slightly and is pale golden-brown. Remove the tart from the oven, sprinkle all over with the flaked almonds, return to the oven and continue to bake for a further 20-25 minutes, or until the peaches are tender and the filling has risen. Set aside for 15 minutes to cool slightly, then lift the tart from the tin.
CHOCOLATE, ALMOND, AND RASPBERRY TART
From Bon Appetit, December, 2010. 'This dessert is as easy as it is delicious-put it together in the morning and let it chill in the fridge until dinner time.' This needs a 4-6 hour setting time. Special equipment: 1 9-inch-diameter tart pan with removable bottom.
Provided by evelynathens
Categories Tarts
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- For crust: Preheat oven to 350°F Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
- For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
- Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
- Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
Nutrition Facts : Calories 308.2, Fat 21.4, SaturatedFat 9.3, Cholesterol 39.8, Sodium 111.8, Carbohydrate 27.4, Fiber 1.8, Sugar 15.8, Protein 3.6
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Ingredients
The ingredients for an almond and raspberry tart will depend on the recipe being used. However, in general, these are some of the common ingredients that might be used:For the crust
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Egg yolk
For the filling
- Fresh raspberries
- Sugar
- Almond flour
- Egg whites
- Butter
- Vanilla extract
Preparation
The preparation of an almond and raspberry tart will differ depending on the recipe being used. However, some of the standard steps to follow when preparing the dessert include:For the crust
- In a large mixing bowl, combine the all-purpose flour and granulated sugar
- Add the unsalted butter cut into small pieces and mix until the mixture becomes crumbly
- Add the egg yolk and mix until the dough comes together
- Turn out the dough onto a floured surface and knead briefly
- Roll out the dough to fit into a tart pan and press the dough into the bottom and sides of the pan to create an even crust
- Prick the bottom of the crust with a fork and chill the crust for at least 30 minutes
For the filling
- In a small mixing bowl, cream the butter and sugar together until light and fluffy
- Gradually add the almond flour and mix until well combined
- Add the egg whites and vanilla extract and mix until smooth
- Spread the mixture over the bottom of the chilled tart crust
- Arrange fresh raspberries on top of the almond mixture in a single layer
- Bake the tart in a preheated oven for 25-30 minutes or until the filling is set and the crust is golden brown
- Allow the tart to cool completely before slicing and serving