Almond Tart Dough Food

ALMOND TART DOUGH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary.
• In a medium bowl, combine both flours. With the mixer on low speed, add flours all at once; mix until well combined.
• Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.

ITALIAN ALMOND TART

Steps:

• Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
• Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F
• Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
• Position a rack in the middle of the oven and reduce the heat to 350°F
• In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour.
• Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.
• Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature. Makes one 9 1/2-inch tart; serves 8.

ALMOND TARTS

Steps:

• For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
• Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
• Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
• Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
• Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.

CRANBERRY ALMOND TART

Steps:

• Preheat oven to 350.
• Cranberries: bring orange juice and sugar to a boil.
• Add cranberries, remove from heat and let cool.
• Filling: Beat almond paste and sugar until smooth.
• Add remaining ingredients and beat until blended.
• Assembly: Spread filling in tart shell.
• Drain cranberries and place on top of filling.
• Sprinkle with almonds to cover.
• Bake until puffed, crust is done and almonds are golden, then cool.
• Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.

ALMOND JOY TART

Steps:

• Make the almond tart dough: In a small bowl, lightly whisk the egg and set it aside. Put the almonds and sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
• Make the coconut cream filling: Place the white chocolate in a heatproof bowl. In a small saucepan set over medium heat, heat the cream just to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate this ganache for 4 hours or overnight before proceeding (the coconut and rum will be added later).
• Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes or until lightly browned.
• Make the coconut cream filling: Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place in the refrigerator while you make the chocolate glaze.
• Make the chocolate glaze: Place the milk and dark chocolate in a medium heatproof bowl. In a saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove tarts from the refrigerator and spoon the glaze evenly over each one. Top tart with one almond and refrigerate again until glaze sets up, about 10 minutes.

LEMON CURD TART WITH ALMOND CRUST

Steps:

• Put the almonds in a food processor and pulse until pulverized.
• Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
• Add 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it's done. If not, pulse the dough with 1 to 2 more tablespoons water.
• When the dough has come together, dump it out onto a clean, lightly floured work surface. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. Repeat this process one or two more times, dusting with flour if it sticks. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. (All this could have totally been done ahead of time-like yesterday or even last week!)
• Take the dough out of the fridge 20 to 30 minutes before you're ready to use it and let it come to room temperature.
• Preheat the oven to 425°F.
• On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. Tear off a little piece of dough from the edge and roll it into a "dough ball." Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
• Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Remove from the oven and let cool.
• Preheat the oven to 300°F.
• In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
• Place the saucepan on the stove and bring to medium heat. Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
• Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes. Let cool completely before cutting.