Best Fruity Almond Puff Pastry Tart Recipes

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FRESH FRUIT FRANGIPANE TART



Fresh Fruit Frangipane Tart image

Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 8

Number Of Ingredients 12

3 puff pastry rectangles
1 ½ tablespoons butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 large egg
¾ cup almond flour
¼ teaspoon fine salt
⅛ teaspoon vanilla extract
¼ teaspoon almond extract
3 pluots, or to taste
3 tablespoons apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  • Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
  • Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
  • Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
  • Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  • Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g

PUFF-PASTRY FRUIT TART WITH ALMOND CREAM



Puff-Pastry Fruit Tart with Almond Cream image

Provided by Jackie O'Halloran

Categories     Fruit     Dessert     Bake     Quick & Easy     Almond     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1/2 17 1/4-ounce package (1 sheet) frozen puff pastry sheets, thawed
1 egg, beaten to blend (glaze)
1 7-ounce package almond paste
3 tablespoons whipping cream
1/2 cup apricot jam
1/4 teaspoon ground ginger
Sliced assorted fresh fruit (such as kiwi fruit, strawberries and bananas)

Steps:

  • Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
  • Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
  • Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

PUFF PASTRY TART



Puff Pastry Tart image

Provided by Kelsey Nixon

Time 35m

Yield 6 servings

Number Of Ingredients 8

All-purpose flour, for dusting
1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed
3 cups fruit, nuts and/or cheese (ideal for roasting)
3 tablespoons unsalted butter, melted
3 tablespoons brown sugar
1/2 teaspoon cinnamon or other spices
1/4 cup warmed honey, if desired
Puff Pastry Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
  • Sprinkle the cutting board with flour. Roll-out the creases.;
  • Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
  • Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
  • If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
  • Puff Pastry Variations:
  • Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
  • Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
  • Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

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