Best Almond Tart Dough Recipes

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ALMOND TARTS



Almond Tarts image

Provided by Marian Burros

Categories     dessert

Time 2h30m

Yield 2 tarts

Number Of Ingredients 12

2 tablespoons sugar
2 cups unbleached flour
16 tablespoons unsalted butter
2 tablespoons ice water
Few drops almond extract
1 teaspoon vanilla extract
2 cups sliced almonds, about 6 ounces
1 1/2 cups sugar
1 1/2 cups heavy cream
Salt to taste
Few drops almond extract
2 teaspoons Grand Marnier

Steps:

  • To make two crusts, in a large bowl, combine the sugar and flour.
  • Cut the butter into the flour mixture with a pastry blender or two knives until the mixture has the texture of coarse meal.
  • Using a fork, toss the mixture while adding the water, almond and vanilla extracts. Toss just until the pastry holds together.
  • Divide the pastry in half and press into two nine-inch tart pans. Chill for one hour.
  • Preheat the oven to 400 degrees.
  • Bake the crusts for 10 minutes. Remove from the oven and cool on a rack. Press down any crust that puffs up.
  • To make the filling, in a large bowl, mix all the remaining ingredients. Let stand in a warm place for 20 minutes to dissolve the sugar.
  • Pour the filling into the prepared crusts and bake for 30 to 40 minutes, or until the tops brown and caramelize. Turn the tarts several times during baking to brown evenly.
  • Remove from the oven and cool on a rack. Serve at room temperature with whipped cream, if desired.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 22 grams, Carbohydrate 71 grams, Fat 51 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 26 grams, Sodium 403 milligrams, Sugar 43 grams, TransFat 1 gram

LEMON TART WITH ALMOND CRUST



Lemon Tart with Almond Crust image

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
6 tablespoons butter, cubed

Steps:

  • Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

ALMOND TARTS



Almond Tarts image

Provided by Molly Yeh

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 16

1/3 cup (67 grams) granulated sugar
1 3/4 cups (228 grams) all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 cup (168 grams) unsalted butter, cold and cubed
2 large eggs, separated
Nonstick cooking spray, for the pan
1 cup (120 grams) almond meal
3/4 cup (150 grams) granulated sugar
1/2 teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter, softened
1 teaspoon almond extract
1 large egg
About 1 cup (120 grams) powdered sugar, or more as needed
1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
1/4 teaspoon almond extract
To decorate: sprinkles, sliced almonds

Steps:

  • For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
  • To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
  • For the filling: Preheat the oven to 350 degrees F.
  • Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
  • Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
  • For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
  • To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
  • Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.

ALMOND TART DOUGH



Almond Tart Dough image

Use this nutty tart dough to make our Fresh Green Tart.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes enough for one 13 1/2-by-4-inch tart

Number Of Ingredients 9

1 cup all-purpose flour
3 tablespoons whole almonds, toasted
2 tablespoons sesame seeds, toasted
1 1/4 teaspoons salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
6 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk
2 tablespoons ice water

Steps:

  • In a food processor, pulse the flour, almonds, sesame seeds, salt, and spices. Add butter and process until mixture resembles coarse meal. With machine running, add egg yolk and ice water through the feed tube in a slow, steady stream. Process until dough just comes together
  • Turn out dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.

MINIATURE ALMOND TARTS



Miniature Almond Tarts image

My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. -Karen Van Den Berge, Holland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
6 ounces almond paste, crumbled
2 large eggs, lightly beaten
1/2 cup sugar
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
4 to 5 teaspoons milk
Maraschino cherry halves (about 48)

Steps:

  • In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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