JAMES MARTIN'S DOUBLE RASPBERRY BAKEWELL TART
Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love
Provided by James Martin
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
- Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
- Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
- Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
- Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.
Nutrition Facts : Calories 734 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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.
ALMOND TART
Make and share this Almond Tart recipe from Food.com.
Provided by silky
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Take 2/3s of the puff pastry and roll out thinly to line a buttered 10 inch quiche dish or tart pan, allowing a 1 inch overhang all around.
- Roll out the remainder of the pastry slightly thicker and cut into strips that are ½ inch wide and set aside.
- Cream the butter with the sugar.
- Add 1 egg and beat well.
- Add 1 tblsp of the flour.
- Add second egg and beat well.
- Mix the almond extract with the milk and add it to the batter along with remaining flour.
- Preheat oven to 400 degrees F.
- Spread jam on the pastry in dish to within 1 inch of the rim.
- Sprinkle the grated almond paste on top.
- Cover with the batter using a spatula, being very careful not to disturb filling Make a lattice with the pastry strips over the top and crimp the edges, turning in the overhang of pastry to form a rim.
- Crimp.
- Bake in preheated oven for 20 minutes.
- Reduce oven temperature to 350F and bake 15 minutes longer.
Nutrition Facts : Calories 410, Fat 23.3, SaturatedFat 10.1, Cholesterol 84.5, Sodium 262.4, Carbohydrate 46, Fiber 1.1, Sugar 25.4, Protein 5
BLUEBERRY ALMOND TART WITH FRANGIPANE
This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.
Provided by pattikay in L.A.
Categories Tarts
Time 1h5m
Yield 1 tart
Number Of Ingredients 20
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.
Nutrition Facts : Calories 5266.6, Fat 250.3, SaturatedFat 153.6, Cholesterol 1013.4, Sodium 2298.4, Carbohydrate 711.7, Fiber 21.2, Sugar 375.6, Protein 56.4
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- Make the pastry. Pre-heat the oven to 180°C. Lightly grease four 10cm fluted, round, loose-bottomed moulds, about 2.5cm deep.
- To make the frangipane, cream the butter and sugar together until almost white. Mix together the ground almonds and flour in a separate bowl. Add one egg at a time to the butter and sugar mixture, sprinkling in a handful of the almond and flour at the same time (this helps the butter and sugar cream to mix in the eggs).
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- Bake for 30–35 minutes. Halfway through the cooking time, scatter the flaked almonds onto the tarts. When cooked, remove from the oven and allow to cool.
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