Best Dried Fruit And Almond Tart Recipes

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FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam

Steps:

  • Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
  • In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
  • Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
  • Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
  • Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

STOLLEN FRUIT TART OR ALMOND TART



Stollen Fruit Tart or Almond Tart image

For almond tarts, replace the dried-fruit mixture with 2/3 cup sliced blanched almonds and skip step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h

Yield Makes two 10-inch tarts

Number Of Ingredients 11

1/2 cup golden raisins
1/2 cup dried currants
1/2 cup dried apricots, sliced into 1/4-inch strips
1/2 cup fresh orange juice
1/4 cup cognac
3/4 teaspoon coarse salt
4 ounces marzipan
1 large egg
Unsalted butter, room temperature, for pans and plastic wrap
Buttery Yeast Dough
All-purpose flour, for dusting

Steps:

  • Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.
  • Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.
  • Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.
  • Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.

SUMMER FRUIT TART FROM ALMOND BREEZE®



Summer Fruit Tart from Almond Breeze® image

Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 9

1 egg
1 tablespoon cornstarch
1 tablespoon maple syrup
1 cup Unsweetened Vanilla Almond Breeze Almondmilk
1 prepared tart shell
½ cup sliced fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries

Steps:

  • To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
  • Pour custard into tart crust and top with fruit.
  • Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g

DRIED FRUIT AND ALMOND TART



Dried Fruit and Almond Tart image

Provided by Molly O'Neill

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 18

1/2 cup pitted prunes, quartered
1/2 cup dried apricots, halved
1/2 cup dried Calimyrna figs, quartered
3/4 cup Armagnac
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into pieces
1 egg yolk, whisked with 1 tablespoon water
1 tablespoon water
6 tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/3 cups blanched almonds, toasted and finely ground

Steps:

  • For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
  • Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
  • Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 1 gram

DRIED TART CHERRY AND ALMOND MUFFINS



Dried Tart Cherry and Almond Muffins image

Categories     Bread     Mixer     Fruit     Breakfast     Brunch     Bake     Back to School     Orange     Cherry     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 10

6 tablespoons orange juice
3/4 cup dried tart cherries (about 4 ounces)
1 cup plus 2 tablespoons all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 7-ounce package almond paste, crumbled
6 tablespoons (3/4 stick) unsalted butter, melted, hot
3 large eggs
1 1/2 teaspoons grated orange peel

Steps:

  • Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
  • Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.

FRANGIPANE-PRUNE TART



Frangipane-Prune Tart image

Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 1h

Yield 12 slices

Number Of Ingredients 11

1 cup Earl Grey tea, hot
9 ounces (250 grams) prunes, pitted and halved
1 1/2 cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
3/4 cup (165 grams) sugar
1/2 teaspoon salt
6 tablespoons (90 grams) butter
2 eggs
1 tablespoon brandy
1/2 teaspoon almond essence (optional)
1 9-inch parcooked tart shell (see recipe)
1 teaspoon icing sugar, for garnish

Steps:

  • Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
  • Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
  • Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams

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