MINIATURE ALMOND TARTS
My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. -Karen Van Den Berge, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND FINANCIER TARTLETS
These tartlets get a double dose of nutty goodness from toasted almond flour and browned butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Melt butter in a small saucepan over medium heat. Cook until butter turns golden brown. Strain through a fine sieve; discard solids. Let cool.
- Whisk together flours, sugar, and 1/8 teaspoon salt. Beat whites until soft peaks form. Fold in flour mixture, browned butter, rum, and vanilla.
- Coat twelve 2 3/8-inch round tart pans with cooking spray; transfer to a baking sheet. Divide batter evenly among tart shells, filling each to the top. Sprinkle each with almond slices, and bake until golden brown, 12 to 13 minutes. Brush each with jam, and let cool.
ALMOND TARTS
Steps:
- For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
- To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
- Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
- For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
- To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
- Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.
ALMOND TART
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 12
Steps:
- Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
- Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.
DIANE'S ALMOND TARTS
Steps:
- In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
- In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
- Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
- In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 30.9 g, Cholesterol 48.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 95 mg, Sugar 16.2 g
LITTLE DUTCH TARTS
These are my variation of Dutch Letters. It's recommended that you use pure almond paste that contains only almond & sugar rather than almond filling that contains corn syrup or sucrose.
Provided by Wendy Hamlett
Categories Tarts
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees F.
- For Pastry Crust.
- Whisk together the flour and salt.
- Cut butter into pats and add to flour mixture.
- Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
- Add the ice water and knead the dough slightly to bring it together and form a ball.
- Chill dough for 30 minutes.
- _____________________________________________.
- For Filling.
- Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
- _____________________________________________.
- To Make Tarts.
- Pull off enough dough to make a 1/2 to 3/4-inch ball.
- Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
- Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
- Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
- Repeat for remaining muffin cups.
- Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
- Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
- Bake 15-20 minutes, or until crust is lightly browned.
- Let cool in pan before removing tarts.
- If desired, spinkle tops with powdered sugar after cool.
Nutrition Facts : Calories 109.9, Fat 6.9, SaturatedFat 2.8, Cholesterol 19, Sodium 43.3, Carbohydrate 10.9, Fiber 0.6, Sugar 5.8, Protein 1.7
ALMOND TARTS
A friend gave me this recipe. She got it from a King Arthur Flour catalog. That catalog has everything! These tarts are great! My friend decorates them with piped flowers for showers & teas.
Provided by CaramelPie
Categories Tarts
Time 58m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 17
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.
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ALMOND TARTS RECIPE | KING ARTHUR BAKING
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4.7/5 (36)소요 시간 1시간 13분
- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes.
- Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine.
- Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned.
- Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.
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- Preheat the oven to 180C/fan160C/gas 4. Make the pastry. Pulse the butter, sugar and flour in a food processor until it resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water and pulse until the mixture comes together to form a ball. Turn out, cut into 8 and press into 8 x 10cm tartlet tins. Chill.
- Make the filling. Cream the butter and sugar until light and fluffy, alternately beat in the eggs and ground almonds, then fold in the flour. Divide the cherries between the tins, then spoon in the filling. Sprinkle with flaked almonds and bake for 40 minutes until pale golden.
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