Almond Butter Berry Tartines Recipe By Tasty Food

BERRY ALMOND MORNING BUNS RECIPE BY TASTY

Steps:

• Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10-12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
• Make the almond paste: Preheat the oven to 400°F (200°C).
• Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
• In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
• Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
• Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
• After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to ½ cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
• Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
• Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
• Preheat the oven to 375°F (190°C).
• Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
• Bake the rolls for 20-22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
• While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1-2 minutes, until the frosting is fluffy.
• Spread the frosting over the rolls, then top with sliced almonds and more berries.
• Enjoy!

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

ALMOND BUTTER, BANANA, GOJI BERRIES & SUNFLOWER SEED TARTINE

Steps:

• Toast the bread, then top with the almond butter, banana, goji berries and sunflower seeds. Drizzle over the honey and sprinkle with some flaky sea salt.

BLUEBERRY-ALMOND TOASTS

Steps:

• Whisk 2 tablespoons each almond butter and sugar, 1 tablespoon softened butter, 1 egg yolk and 1/8 teaspoon almond extract. Spread on 2 pieces sandwich bread. Bake in a toaster oven at 400 degrees F until crusty on top, about 6 minutes. Top with blueberries or raspberries; dust with confectioners' sugar.

FRESH BERRY & ALMOND TARTS

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.

ALMOND BUTTER BLUEBERRY TOAST RECIPE BY TASTY

Steps:

• Spread almond butter on the toast and top with blueberries. Sprinkle granola on top.
• Enjoy!

BROWN BUTTER TART WITH BERRIES

Steps:

• Dough: Combine flour, sugar, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Alternatively, combine the flour, sugar, and butter in a large bowl and, with your fingertips or pastry cutter, crumble into a coarse cornmeal consistency.
• Whisk the egg yolks and cream together in a small bowl and add to the flour mixture; mix on low until large chunks form. Turn the dough onto a flat, clean work surface dusted with flour. Press the dough with the heel of your hand and gather the pieces together to bring the dough into a ball. Knead the dough a few more minutes, form it into a disc, wrap tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. This dough makes enough for two 10-inch tarts. (Note: The dough can also be frozen for up to 2 months. Before using, defrost overnight in the refrigerator.)
• Line a baking sheet with parchment paper or silicon baking mat and butter the inside of the tart ring. Take the dough out of the refrigerator and cut it in half; reserve one half for later use. Cut the dough into large chunks. Pound the dough with a rolling pin and then knead it a few times to temper the dough to the consistency of Play-Doh. Dust your work surface and rolling pin with flour and pound the dough into a large disc, about ¼-inch thick. Roll the dough out to at least 2 inches larger than the ring to a thickness of 1/8 inch. Place the tart ring on top and trim the dough so that 2 inches remain around it. (Discard or reuse the excess dough scraps as cookie dough, etc.) Brush off the extra flour from the dough. Wrap the dough around the rolling pin and ease it into the tart ring. Dip the knuckle of your index finger in flour and press the dough into the crease with your knuckle so you have a straight edge, not sloping sides. Don''t stretch the dough to fit, because it will shrink during baking. Roll your rolling pin over the top of the tart ring to neatly cut off the excess dough; pull off the trimmed dough and discard. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
• Custard: Whisk the eggs and sugar in a large bowl until smooth; then add the flour and whisk until thoroughly combined. Using a small, sharp knife, split the vanilla bean lengthwise; scrape out the pulp and seeds and smear them on the butter. Add the butter, vanilla pulp and seeds, and vanilla bean to a small, heavy-bottomed saucepan and heat over high heat until the butter is brown and foamy. Continue cooking the butter until it is dark brown and gives off a nutty aroma. Pour the butter in a slow, steady stream into the bowl with the egg yolks, whisking constantly. Remove vanilla bean. (Note: The filling can be prepared up to 10 days in advance and refrigerated in an airtight container. Just before using, bring it to room temperature until it is a spreadable consistency.)
• Adjust the oven rack to the middle position and preheat to 350 F. Remove the prepared tart shell from the refrigerator. Spoon the filling about halfway up the tart and spread evenly. Sprinkle ½ cup berries on top of the custard. Bake the tart until the top is golden brown, about 30-40 minutes if you are using an 8-inch ring or 45 minutes if you are using a 10-inch ring. Remove the tart from the oven and allow it to cool completely, or for at least 2 hours.
• To make the topping, set a colander inside a bowl; place 1½ cups blueberries into a second bowl. Bring sugar syrup to a boil, then pour over berries. Toss gently with a spoon to coat the berries, then immediately drain into the colander. To remove the tart from the baking sheet, slip a cardboard round under the crust and carefully slide the tart onto it, leaving the ring in place. Slide the tart onto a serving plate and remove the cardboard and the ring. Pile the blueberries on top of the tart. Immediately before serving, dust with confectioners sugar.

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.