Berry Frangipane Phyllo Tart Food

BLUEBERRY & ALMOND TART

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.

APPLE FRANGIPANE PHYLLO TART

Steps:

• Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.

BERRY PHYLLO TARTS

Steps:

• Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

RASPBERRY FRANGIPANE TART

Steps:

• For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
• Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
• For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
• Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
• Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.

BERRY FRANGIPANE PHYLLO TART

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
• Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
• Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
• Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.

BLUEBERRY FRANGIPANE TART

Steps:

• For the crust: Pulse to combine the flour, sugar, and salt in the work bowl of a food processor. Drop in the butter pieces, and pulse just until the dough comes together in clumps, about ten to fifteen pulses. Press the dough into the bottom and up the sides of a 9-inch tart pan. Let the crust rest in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F. Combine the almond paste and sugar in the same food-processor bowl (no need to wash it). Process until you have fine crumbs, then crack in the eggs and sprinkle in flour. Process until smooth.
• Spread the almond filling in an even layer in the chilled tart shell. Top with the blueberries, and sprinkle with the pine nuts. Bake until the crust is deep golden brown and the filling is set, about 1 hour to 1 hour and 20 minutes.

PEACH FRANGIPANE TART

Steps:

• beat butter and sugar in a small bowl until pale and fluffy (about 3 minutes)
• add egg and vanilla and beat until combined
• add almond meal and flour and beat till smooth (about 1-2 minutes)
• put aside till ready to use
• remove pastry sheet from freezer
• preheat oven to 220c (200c fan forced), 430f (390f fan forced)
• line a baking sheet with baking paper
• place pastry on baking paper
• spread frangipane mixture leaving a 2 1/2 cm (1 inch) border - frangipane mixture will spread
• layer peach slices and sprinkle with demerara sugar
• bake on middle shelf for 20-25 minutes or until golden
• serve and enjoy!

BLUEBERRY ALMOND TART WITH FRANGIPANE

Steps:

• Frangipane:.
• in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
• In another saucepan, combine the flour, sugar, and beaten egg yolks.
• Gradually add the hot milk till combined.
• Cook slowly over low heat, stirring constantly, till cream thickens.
• (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
• Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
• Crust:.
• Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
• Add the flour and baking powder and mix well.
• Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
• Filling:.
• in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
• Assembly:.
• spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
• Pour in the blueberry mixture and dot the top with 2 T of butter.
• On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
• Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
• Bake for 40 minutes or till lightly browned.
• Dust with powdered sugar and serve warm.

FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES

Steps:

• Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
• In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.