Best Strawberry Blueberry Almond Tart Recipes

STRAWBERRY ALMOND TARTS

Steps:

• For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
• For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
• Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
• Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
• Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
• Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.

FRESH BLUEBERRY ALMOND TART

Steps:

• Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
• Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
• Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
• Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.

STRAWBERRY ALMOND CREAM TART

Steps:

• Preheat oven to 350°F.
• To prepare crust, place crackers in a food processor; process until crumbly.
• Add 2 tablespoons sugar, butter, and water; pulse just until moist.
• Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
• Bake at 350° for 10 minutes or until lightly browned.
• Cool completely on a wire rack.
• To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
• Spread mixture evenly over bottom of tart shell.
• To prepare topping, place 2 cups strawberries in food processor; process until pureed.
• Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
• Bring to a boil, stirring constantly.
• Reduce heat to low; cook 1 minute.
• Remove glaze from heat, and cool to room temperature, stirring occasionally.
• Combine 4 cups strawberries and juice; toss to coat.
• Arrange berries, bottoms up, in a circular pattern over filling.
• Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
• Sprinkle nuts around edge.
• Cover and chill 3 hours.
• Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

STRAWBERRY-BLUEBERRY TART

Steps:

• Preheat oven to 350°F
• In a small bowl, combine graham cracker crumbs, melted butter, and sugar until it gets sticky and resembles wet sand. Press mixture into bottom and sides of tart shell. Bake crust until it darkens, about 15 minutes. Set aside until cool.
• In a bowl or stand mixer with paddle, beat together cream cheese, sour cream, and light brown sugar until smooth and fluffy and sugar has dissolved and is no longer grainy. Stir in vanilla, lemon zest, and lemon juice.
• Spread lemon filling evenly over cooled tart crust. Line outer edge of tart with strawberries. Pile blueberries into the center of the ring of strawberries.
• Put apricot jam and water in a small bowl and mix to combine. Microwave until thinned out, about 20 seconds. Brush berries with apricot glaze. Let tart chill in refrigerator for one hour before serving.

STRAWBERRY ALMOND TART

Steps:

• Preheat oven to 350 degrees F.
• Spread almonds in a single layer on a baking sheet.
• Bake 5-7 minutes until lightly browned.
• Set aside to cool.
• Butter and flour a 9" round cake pan.
• Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
• Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
• Beat until well combined.
• Add flour by 1/2 cups and beat until combined.
• Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
• Cool on rack for 20 minutes.
• Remove from the pan and place on rack until completely cool.
• Trim as required to make top of cake completely level.
• Invert onto serving plate.
• Set aside a single strawberry (the best looking one).
• Slice the remaining strawberries into 1/4" slices.
• Melt the jelly over low heat.
• Brush 1/2 of the melted jelly over the top and sides of the cake.
• Press the almonds on the sides of the cake.
• Place the whole strawberry in the center of the cake.
• Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
• The entire top of the cake should be evenly covered in an attractive pattern.
• Brush strawberries with the remaining jelly.

BLUEBERRY ALMOND BREAKFAST TART

Steps:

• For the berry filling: Add the sugar, pinch of salt and 2 (1/4-pints) blueberries to a saucepan. Zest the lemon over the top, then juice about 1 tablespoon and add to the berries. Give it a stir. Put on the stove about medium heat and cook until the berries release their juices and looks like jelly or jam.
• While that's happening, whisk your egg yolks and cornstarch together in small bowl. Stir into the berries and boil until nice and thick. Set aside.
• For the crust: Put your flour into a food processor, add the 1/2 cup almonds, the sugar, a pinch of salt and pulse until it's a fine meal. Add the egg yolk and cold butter (Cold butter makes the crust nice and flaky.) Add the extract and process the mixture until it turns into a little ball of dough.
• Press the dough nice and evenly into a 9-inch tart pan with a removable bottom. Freeze 1 hour or so to firm it up. Freezing will also help make a nice crispy tart after baking.
• Put a piece of parchment on the dough and fill it with dried beans. Bake for 12 minutes or so. This is called blind baking, which keeps the crust nice and flat and leaves plenty of room for the filling.
• Remove the beans and parchment and cook the crust until it's nice and golden brown, another 16 minutes. Let cool.
• Heat the black currant jelly and 1 tablespoon water in a saucepan to melt it.
• Pour the blueberry filling in the tart and spread out to the edges. Mound the remaining fresh blueberries over top. Brush the top with the jelly glaze. Take the remaining toasted almonds and sprinkle them around the edges. Place in the fridge to firm up.
• Remove the tart bottom, slice and serve.