Almond Blackberry Tart Food

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BLACKBERRY TART WITH TOASTED ALMONDS



Blackberry Tart with Toasted Almonds image

Delicious Summer dessert that uses lots of berries: Blackberry Tart with Toasted Almonds. Tart crust is made from scratch.

Provided by Julia

Categories     Dessert

Time 1h20m

Number Of Ingredients 9

tart shell (9 inch)
5 cups fresh blackberries (, not frozen)
1 cup white sugar
1/2 cup all-purpose flour
2 tablespoons lemon juice (, freshly squeezed)
1 tablespoon lemon zest
1 tablespoon butter (, cold, chopped thinly)
2 tablespoons white sugar
1/2 cup slivered almonds (toasted)

Steps:

  • Preheat oven to 400 Fahrenheit.
  • Pre-bake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to the recipe here (how to make tart shell from scratch). Let the tart shell cool slightly.
  • In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest.
  • Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too.
  • Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble.
  • Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.

ALMOND BLACKBERRY TART



Almond Blackberry Tart image

Make and share this Almond Blackberry Tart recipe from Food.com.

Provided by Chef Jean

Categories     Tarts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup blackberry
1 1/2 cups almond meal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup honey or 1/2 cup agave syrup
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
  • In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
  • Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.

SALLY'S FRESH BLACKBERRY TART



Sally's Fresh Blackberry Tart image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
Bag of dried beans
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar

Steps:

  • For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
  • Preheat oven to 400 degrees F.
  • Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
  • For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
  • Remove from oven and cool for 2 hours before slicing.

BLUEBERRY & ALMOND TART



Blueberry & almond tart image

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 8

85g softened butter
175g caster sugar
175g ground almonds
2 eggs , beaten
few drops almond extract
2 x 125g punnets blueberries
23-24cm cooked shortcrust pastry tart case (see 'goes well with')
icing sugar , for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  • Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  • Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

FRESH BERRY & ALMOND TARTS



Fresh Berry & Almond Tarts image

We had a "Taste of Home" party with friends who love to try new recipes. These appetizers were a hit. -Sheila Wyum, Rutland, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 tarts.

Number Of Ingredients 8

1 package (14.1 ounces) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
2 cups fresh blueberries
2 cups fresh raspberries
1/4 cup sliced almonds, toasted
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

BLACKBERRY TART



Blackberry Tart image

This recipe comes from the R.S.V.P. section of an October 1988 Bon Appetit magazine. It was requested from Rebecca's, a bakery in Aspen, Colorado.

Provided by Leslie in Texas

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups pastry flour
1/2 cup sugar
10 tablespoons chilled unsalted butter, cut into pieces (1 1/4 sticks)
1 extra-large egg yolk
1 tablespoon whipping cream
3/4 cup unsalted butter (1 1/2 sticks)
3 extra-large eggs
1 cup sugar
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
6 tablespoons red currant jelly
3 cups fresh blackberries
whipped cream, for garnish

Steps:

  • For pastry:.
  • Combine flour and sugar in processor.
  • Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
  • Gather dough into ball;flatten to disc.
  • Wrap in plastic and refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Roll dough out on lightly floured surface to thickness of 1/8 inch.
  • Fit dough into 9-inch-diameter tart pan with removable bottom.
  • Trim edges and refrigerate shell while preparing filling.
  • For Filling:.
  • Cook butter in small saucepan over medium heat until melted and golden brown.
  • Blend eggs and sugar in large bowl.
  • Add flour and vanilla and whisk until just combined.
  • Whisk in butter.
  • Set tart shell on heavy baking sheet; pour filling into tart shell.
  • Bake until pastry and filling are golden brown, 30 to 35 minutes.
  • Transfer tart to rack and cool completely.
  • (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
  • Melt jelly in small saucepan over low heat.
  • Brush 2 tablespoons jelly over filling.
  • Set berries atop tart, covering filling completely.
  • Brush remaining jelly jelly over berries; let stand until jelly sets.
  • Serve with whipped cream.

Nutrition Facts : Calories 646.9, Fat 35.6, SaturatedFat 21.4, Cholesterol 204.7, Sodium 42.4, Carbohydrate 77.7, Fiber 3.6, Sugar 48.5, Protein 6.8

BLUEBERRY-ALMOND TART



Blueberry-Almond Tart image

Categories     Food Processor     Fruit     Nut     Dessert     Bake     Blueberry     Almond     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Filling
4 1/2-pint baskets fresh blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
2 large egg yolks
2 teaspoons cornstarch
3 tablespoons unsalted butter
1 teaspoon grated lemon peel
Crust
1 cup all purpose flour
1/4 cup plus 2 tablespoons sliced almonds, lightly toasted
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon almond extract
1/2 cup red currant jelly

Steps:

  • For filling:
  • Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. Coarsely mash berries. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Whisk yolks and cornstarch in medium bowl. Gradually whisk in half of hot berry mixture; return to pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and chill overnight.
  • For crust:
  • Lightly butter 9-inch-diameter tart pan with removable bottom. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and almond extract in small bowl; add to processor and blend until moist clumps form. Gather dough into ball; flatten into disk. Press dough onto bottom and up sides of prepared pan. Pierce crust all over with fork; freeze 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.
  • Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Cover loosely with foil and chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Remove pan sides. Place tart on platter. Serve cold or at room temperature.

FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST



Fresh Fruit Tart With Almond Press-In Crust image

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Tart     Custard     Fruit     Berry     Blueberry     Blackberry     Milk/Cream     Vanilla     Almond     Egg     Butter     Vegetarian     Soy Free     Peanut Free     Kid-Friendly     Pie     Summer

Yield 8 servings

Number Of Ingredients 18

Crust:
2 large egg yolks
1 cup all-purpose flour
½ cup almond flour (such as Bob's Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour
3 Tbsp. sugar
1 tsp. kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
Custard and assembly:
2 cups whole milk
1 tsp. vanilla paste or 1½ tsp. vanilla extract
4 large egg yolks
⅓ cup sugar
¼ cup cornstarch
¼ tsp. kosher salt
3 Tbsp. unsalted butter, cut into pieces
12 oz. fresh blueberries
6 oz. fresh blackberries, halved if very large
Special Equipment: A (9"-diameter) springform pan or tart pan with removable bottom

Steps:

  • Crust:
  • Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
  • Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
  • Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
  • Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
  • Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
  • Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
  • Custard and assembly:
  • Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
  • Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
  • Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
  • Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
  • Do Ahead: Custard can be made 4 days ahead. Keep chilled.

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Blackberry Almond Tart For the pastry crust: 2 1/2 cups flour. 1/2 cup sugar. 1/4 tsp salt. 1 cup butter, slightly softened, but not at room temperature. 1 egg. 1/2 tsp vanilla . Combine flour, sugar and salt. Rub in butter with your fingers until it resembles very coarse meal. There should be pieces that range from sand-like to pea sized. It should not be completely …
From bakingbites.com


INDIVIDUAL BLACKBERRY JAM AND ALMOND TARTS | FLOATING KITCHEN
Make the dough. In a small bowl, whisk together the egg yolk, heavy cream and almond extract. Set aside. In the bowl of your food processor with the blade attachment, pulse together the flour, powdered sugar and salt. Add the butter and pulse 10-12 times.
From floatingkitchen.net


BLACKBERRY AND ALMOND TART | LAKES AND DALES
Remove the clingfilm and baking beans and return the tarts to the oven for another 10 minutes the bottoms of the pastry cases and lightly golden. Meanwhile, make the frangipane. Beat the butter and sugar until creamed. Add the flour and almonds and stir until well combined.
From lakesanddales.coop


30 BEST SWEET AND SAVORY TART RECIPES | SOUTHERN LIVING
Recipe: Parsnip-Buttermilk Tart. Parsnips are the surprise ingredient in this sweet tart, which also features a handful of cacao nibs and crunchy, chopped pecans. The parsnips offer a subtle sweetness that pairs well with the brown sugar, cinnamon, nutmeg, and buttermilk. 28 of 30. View All.
From southernliving.com


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