ALMOND TORTE
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. -Kathy Olsen, Marlborough, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 99mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PAN BAKED LEMON ALMOND TART
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.
Provided by Joybean
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
- Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
- When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Nutrition Facts : Calories 445, Fat 31.3, SaturatedFat 11.9, Cholesterol 234.4, Sodium 171.4, Carbohydrate 32.7, Fiber 3.3, Sugar 26.4, Protein 12.1
LEMON ALMOND TART
Steps:
- Pulse together flour, 1/4 cup sugar and salt in bowl of food processor fitted with metal blade. Pulse in butter until crumbly. Stir egg yolks and vanilla together and pulse into flour mixture. Remove from processor and work with hands to make soft dough. Roll dough out between 2 sheets of waxed paper to about 1/8-inch thickness. Remove waxed paper and place into 9-inch tart pan, pressing dough firmly into sides. Place in freezer for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit Toast almonds in shallow pan for 7 to 9 minutes or until brown. Remove and let cool. Finely chop in food processor with metal blade. Set aside. Remove the crust from the freezer. Line crust with aluminum foil and top with pie weights or dried beans. Bake for 15 minutes. Remove weights and foil and let cool.
- Beat egg yolks and 1/2 cup sugar together on medium speed in large bowl until pale. Stir in lemon juice and zest, then melted butter, almonds and almond extract. Place tart pan with crust in shallow baking pan. Carefully pour filling into crust. Bake for 20 minutes or until tart is set and a rich brown color. When ready to serve dust with powdered sugar.
LEMON-ALMOND BUTTER CAKE
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Provided by Regina Schrambling
Categories brunch, snack, cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram
LEMON TORTA CAPRESE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
- Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
- Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.
LEMON ALMOND TART (TARTE AU CITRON ET AUX AMANDES)
Almonds are commonly used in desserts in the region of Provence, France. Published in Bon Appetit, May 1994.
Provided by swissms
Categories Tarts
Time 3h37m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- Blend flour, almonds, sugar and salt in food processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Combine water and extract in samll bowl; pour over flour mixture and process just until moist clumps form. Gather dough into ball; flatten into disk. Press dough evenly over bottom and up sides of 9-inch diameter tart pan with removeable bottom. Freeze crust until firm, about 30 minutes. (Can be made 1 day ahead. Cover; keep frozen.).
- Filling:.
- Combine eggs and 1 1/4 cups sugar in heavy medium saucepan; whisk to blend. Mix in lemon juice and zest. Whisk over medium-high heat until mixture is thick and almost boils, about 5 minutes. Remove from heat; whisk in butter. Transfer filling to bowl. Chill until cold, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Press plastic directly onto surface to keep skin from forming. Keep chilled.).
- Preheat oven to 400°F Line crust with foil; fill with dried beans. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake crust until golden, about 15 minutes. Cool completely. Reduce oven temperature to 350°F.
- Spread filling in crust. Sprinkle almonds over. Bake until filling puffs slightly, begins to crack at edges and mos slightly in center when shaken, about 37 minutes. Cool completely on rack. Remove pan sides from tart. Sprinkle tart with powdered sugar and serve.
Nutrition Facts : Calories 378.2, Fat 19, SaturatedFat 9.3, Cholesterol 140.1, Sodium 110.1, Carbohydrate 47.5, Fiber 1.4, Sugar 33.7, Protein 6.4
LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
ALMOND LEMON TART
A tasty lemon tart made slightly more interesting with the use of almonds. From Claire Macdonald's simply seasonal
Provided by lindseylcw
Categories Tarts
Time 45m
Yield 6 slices, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put pastry ingredients into food processor.
- blend until looks like fine breadcrumbs.
- Pat firmly around sides and base of a flan dish 9 in diameter.
- put into fridge for 1 hour.
- preheat oven to 360F and bake case for 15 - 20 minutes until pale golden.
- take out but leave the oven on.
- put toasted almonds and sugar into food processor and whiz.
- add eggs one by one, then cream, almond extract lemon zest then, lastly, the lemon juice.
- pour into baked shell and smooth the top.
- put into oven and bake until set, about 15 mins.
- serve warm with creme fraiche or whip cream.
Nutrition Facts : Calories 606.9, Fat 41.6, SaturatedFat 17.3, Cholesterol 180.4, Sodium 154.3, Carbohydrate 49.9, Fiber 4.1, Sugar 24.9, Protein 12.5
LEMON TART WITH ALMOND CRUST
"Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!" Submitted to taste of home by Lois Kinneberg.
Provided by Courtly
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
- Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
- In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
CHERRY, ALMOND & LEMON MASCARPONE TART
Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
- Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
- Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.
Nutrition Facts : Calories 847 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.44 milligram of sodium
More about "almond lemon torte food"
GREEK ALMOND TORTE | ALMOND MUFFINS FROM SIFNOS
From lemonandolives.com
FLOURLESS ALMOND-LEMON CAKE (TORTA DI MANDORLE AL LIMONE)
From sbs.com.au
DELICIOUS ALMOND TORTE RECIPE | BY LEIGH ANNE …
From yourhomebasedmom.com
SICILIAN CHOCOLATE, ALMOND AND LEMON TORTA | EMIKO DAVIES
From emikodavies.com
FLOURLESS LEMON ALMOND TORTE | CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
TORTA CAPRESE AL LIMONE - TASTE.COM.AU
From taste.com.au
FEEDING AN ADDICTION WITH LEMON ALMOND TORTA
From travelerslunchbox.com
LEMON ALMOND CAKE RECIPE (FLOURLESS AND GLUTEN-FREE) …
From thekitchn.com
FLOURLESS ALMOND-LEMON CAKE (TORTA DI MANDORLE AL LIMONE) - SBS
From sbs.com.au
FLOURLESS RICOTTA, ALMOND, LEMON TORTE – 3 ITALIAN SISTERS
From 3italiansisters.com
ALMOND LEMON CURD TORTA - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
ITALIAN LEMON ALMOND TART | ITALIAN FOOD FOREVER
From italianfoodforever.com
FLOURLESS LEMON ALMOND CAKE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love