ROSE-SCENTED BERRY TART WITH AN ALMOND SHORTBREAD CRUST
A classic berry tart is a perfect way to showcase your farmers' market bounty, but it's also kind of staid and dull, offering up visions of a vicar's tea with an old aunt. But here, you'll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby. For those with green thumbs, here's a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 6h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust, place 1/4 cup flour and the almonds in a food processor. Run until the almonds are finely ground, about 1 minute. Pulse in remaining one and a quarter cups flour, sugar, lemon zest and salt.
- Add the butter and pulse until a coarse meal forms. Add the egg and pulse until the dough comes together. Press dough into a disk, wrap in plastic, and chill for 4 hours or up to a week.
- To make the pastry cream, pull the rose petals from the stem and drop into a heavy saucepan. Pour in milk and bring to a simmer. Remove from heat, cover, and let stand 1 hour. Strain and discard petals; pour liquid into pot and return to a simmer. (If you are using rosewater, skip the steeping; bring milk to a simmer and stir in the rosewater off the heat.)
- In a medium bowl, whisk flour and sugar. Slowly whisk in the hot milk. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture just starts to boil, 1 to 2 minutes.
- In a large bowl, whisk yolks until pale and thick. Whisking constantly, pour the hot milk mixture into the yolks. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until custard is thick and smooth (170 degrees on an instant-read thermometer). Do not let the mixture boil. Strain through a fine-mesh sieve. Chill 1 hour before using or up to 5 days.
- When ready to bake the tart, roll the dough out between two sheets of plastic to a 3/8-inch thickness. Remove plastic and line a 9-inch tart pan with the dough; chill for 30 minutes.
- Heat the oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then remove the foil and weights. Continue baking, uncovered, for 5 to 10 more minutes, until pale golden. Allow tart shell to cool completely before filling.
- Spoon chilled pastry cream into cooled tart shell. Arrange berries over the top of the tart. Serve within 2 hours for the best texture.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 22 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 63 milligrams, Sugar 20 grams, TransFat 0 grams
BERRY, ROSE WATER, ALMOND & MERINGUE TART
A showstopper pud with a secret layer of chewy marzipan baked into the shortcrust base- impressive but so simple
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter - use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.
- Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.
Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
ALMOND BERRY TART
Number Of Ingredients 10
Steps:
- Step 1: Prepare Crust Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray. Crumble cookie dough into medium bowl. Add ground almonds, almond paste/marzipan (grate into dough mixture) and ½ teaspoon almond extract; knead together ingredients until well mixed. Shape dough into a round disk. Place dough between parchment paper; using rolling pin, roll dough to form an 11-inch round. Remove top piece of parchment. Carefully invert dough into prepared tart pan; remove remaining parchment. Gently press dough into base and sides of pan. Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes. Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely. Step 2 Step 2: Fill Tart In small bowl, whisk cheesecake pudding mix, milk, sour cream and remaining ½ teaspoon of almond extract until smooth. Spoon pudding mixture into cooled tart crust, spreading evenly. Arrange berries over top of pudding mixture as desired. Cover and chill at least 1 hour or until ready to serve. If desired, sprinkle confectioners' sugar over berries before serving. If dough for crust is too soft, refrigerate 15-20 minutes after rolling between the parchment paper and before placing in tart pan.
SUMMER BERRY AND ALMOND TART
No idea who Damien is..... But the pastry for this recipes was called 'Damien's Flaky Pastry' so 'Damien's Flaky Pastry' it remains. My guess is he must be one of 'The Australian Women's Weekly' stable of chefs. I like his inclusion of orange zest in the pastry. I haven't yet made this tart but, when I do, to enhance the orange flavour which blends SO well with berries, I intend to sneak in a teaspoon of orange juice in place of a teaspoon of the water. I found this recipe on The Australian Women's Weekly website.
Provided by bluemoon downunder
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- DAMIEN'S FLAKY PASTRY:.
- Sieve the flour and icing sugar, sprinkle with salt and orange zest.
- Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
- Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
- Refrigerate for an hour before using to line tart casing.
- Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
- Allow to cool before lining with the frangipane.
- FRANGIPANE:.
- Cream butter, vanilla and sugar together.
- Work in 1 egg at a time until emulsified.
- Sift over the flour and almond meal and proceed to gently fold together.
- To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
- Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
- Allow to cool before serving.
- The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
Nutrition Facts : Calories 692.9, Fat 47.5, SaturatedFat 25.1, Cholesterol 153.5, Sodium 131, Carbohydrate 60, Fiber 3.4, Sugar 25.5, Protein 9.7
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Almond berry tart recipes are a delightful way to combine the rich and nutty flavor of almonds with the sweetness of different types of berries. These tarts are perfect for dessert or as a special snack, and easy to create with just a handful of ingredients. If you're looking for a way to impress your guests or satisfy your sweet tooth, almond berry tarts are definitely a must-try.
Why Almonds and Berries?
Combining almonds and berries is a winning combination. Not only do they taste great together, but they're also packed with nutrients that are beneficial for your body. Almonds are rich in anti-oxidants and contain healthy fats that support the heart and lower cholesterol levels. On the other hand, berries contain a variety of vitamins, minerals, and antioxidants that help lower inflammation, reduce the risk of cancer, and improve immune function.Types of Almond Berry Tart Recipes
There are several types of almond berry tart recipes that you can try. Some popular variations include:1. Blackberry and Almond Tart
This tart is a perfect mix of sweet, tangy, and nutty flavors. The crust is made with almond flour and butter, while the filling is a mixture of blackberries, sugar, and almond paste. The end result is a golden-brown tart that's packed with juicy blackberries and crunchy almonds.2. Raspberry Almond Tart
This tart recipe is a classic dessert that never gets old. The base of the tart is made with a mixture of almond flour, sugar, and butter, and filled with fresh raspberries and a sweet custard filling. Once baked, the tart emerges as a deliciously sweet pastry that's perfect with a scoop of vanilla ice cream.3. Mixed Berry Almond Tart
A mixed berry almond tart includes an array of sweet and succulent berries, including raspberries, blackberries, and strawberries. The crust is baked with almond flour and butter, and the filling is a combination of mixed berries and a simple syrup mixture that adds a touch of sweetness.Tips for Making Almond Berry Tarts
Here are some tips to help you create the perfect almond berry tart:1. Use Fresh Berries
To create a delicious almond berry tart, it's essential to use fresh berries. Frozen berries tend to lose their flavor and texture, which can affect the overall taste of the tart. Depending on the type of berries you use, you may need to clean and hull them before adding them to the tart.2. Experiment with Almond Flour
Almond flour is a great substitute for regular flour in baked goods. Not only is it gluten-free, but it also adds a nutty flavor and texture to the tart crust. You can experiment with different variations of almond flour, including blanched or unblanched.3. Choose the Right Pan
To make a perfect almond berry tart, you need to choose the right pan. A shallow tart pan with a removable bottom is best for this type of dessert. It allows the tart to cook evenly and helps with the removal process.4. Add Some Texture
To add some texture to your almond berry tart, you can sprinkle sliced almonds on top of the filling before placing it in the oven. This will give the tart a crunchy texture and enhance the nutty flavor.Conclusion
Almond berry tart recipes are a delicious and healthy dessert option that's perfect for any occasion. They take advantage of the amazing health benefits of almonds and berries while providing a sweet and satisfying treat. With a variety of options to choose from, you can easily customize these tarts to suit your taste preferences. Whether it's a raspberry almond tart or mixed berry almond tart, you're sure to impress your guests with this delightful dessert.Tip 1: Choose the Right Berries
The first thing you need to do when making an almond berry tart is to choose the right berries. You want to choose berries that are in season and that are ripe. Berries that are not ripe will be too tart and will ruin the flavor of the tart. Some of the best berries to use in an almond berry tart include strawberries, raspberries, blueberries, and blackberries. Make sure to wash them thoroughly and remove any stems or leaves before using them in the tart.Tip 2: Use a Food Processor to Make the Almond Crust
The almond crust is an essential part of the almond berry tart. To make the perfect crust, you can use a food processor. First, pulse the almonds until they are finely chopped. Then, add in the flour, sugar, and salt, and pulse again until the mixture is well combined. Next, add in the butter and pulse until the mixture looks like coarse sand. Finally, add in the egg and pulse until the dough forms a ball.Ingredients:
- 1 cup almonds
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg, beaten
Tip 3: Chill the Dough
After you have made the crust, it's essential to chill the dough before using it. This will help the dough become more manageable, and it will be easier to roll out. Wrap the dough in plastic wrap and place it in the refrigerator for at least an hour. This will allow the dough to rest and will make it easier to work with.Tip 4: Blind Bake the Crust
Blind baking is an essential step in making an almond berry tart. This involves baking the crust before adding the filling. Blind baking will help the crust become crispy and will prevent it from becoming soggy when you add the filling. To blind bake the crust, preheat your oven to 375°F. Take the chilled dough out of the refrigerator and roll it out into a thin circle. Place the dough into a tart pan and trim any excess overhang. Next, cover the crust with parchment paper or aluminum foil and place pie weights or dried beans on top to prevent the crust from puffing up. Bake for 20 minutes, then remove the weights or beans and parchment paper or aluminum foil and bake for an additional 10-15 minutes or until the crust is golden brown.Tip 5: Make a Homemade Berry Filling
To create the perfect almond berry tart, you need to have the perfect filling. You can make a homemade berry filling by combining your favorite berries with sugar, cornstarch, and lemon juice. First, place the berries in a saucepan with sugar and cook over medium-high heat until the berries start to release their juices. Add in cornstarch and lemon juice and continue to cook until the mixture thickens.Ingredients:
- 4 cups mixed berries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Tip 6: Add an Almond Cream Layer
To take your almond berry tart to the next level, you can add an almond cream layer. Almond cream is a simple filling that is made by mixing together almond paste, sugar, butter, egg, and almond extract. Spread this mixture onto the blind-baked crust before adding the berry filling.Ingredients:
- 6 oz almond paste
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter, softened
- 1 large egg
- 1/2 tsp almond extract