STRAWBERRY ALMOND TART
Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart - a wonderfully simple and delicious Spring dessert. Gluten free friendly.
Provided by Laura Bolton
Categories Baking
Time 1h30m
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
- Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
- Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
- Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
- Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
- When ready to bake, preheat the oven to 350℉.
- Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
- Sprinkle the remaining crumbs on top, along with the sliced almonds.
- Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
- Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
- Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!
STRAWBERRY ALMOND CREAM TART
From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake."
Provided by Mom2Rose
Categories Tarts
Time 30m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- To prepare crust, place crackers in a food processor; process until crumbly.
- Add 2 tablespoons sugar, butter, and water; pulse just until moist.
- Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
- Bake at 350° for 10 minutes or until lightly browned.
- Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
- Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed.
- Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
- Bring to a boil, stirring constantly.
- Reduce heat to low; cook 1 minute.
- Remove glaze from heat, and cool to room temperature, stirring occasionally.
- Combine 4 cups strawberries and juice; toss to coat.
- Arrange berries, bottoms up, in a circular pattern over filling.
- Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
- Sprinkle nuts around edge.
- Cover and chill 3 hours.
- Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
Nutrition Facts : Calories 284.6, Fat 9.1, SaturatedFat 3.8, Cholesterol 17.3, Sodium 192.3, Carbohydrate 48.5, Fiber 2.6, Sugar 33.5, Protein 4
STRAWBERRY ALMOND TARTS
Steps:
- For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
- For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
- Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
- Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
- Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
- Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.
INDIVIDUAL STRAWBERRY & ALMOND TARTS
Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
- Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.
Nutrition Facts : Calories 473 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.73 milligram of sodium
STRAWBERRY-ALMOND CREAM TART RECIPE
Provided by cacelias
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. To prepare crust: Place crackers in a food processor; process until crumbly. Add 2 teaspoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling: Combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell. To prepare topping: Place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally. Combine the remaining 4 cups strawberries and lime juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge (optional). Cover and chill 3 hours.
STRAWBERRY ALMOND TART
Make and share this Strawberry Almond Tart recipe from Food.com.
Provided by _Pixie_
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spread almonds in a single layer on a baking sheet.
- Bake 5-7 minutes until lightly browned.
- Set aside to cool.
- Butter and flour a 9" round cake pan.
- Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
- Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
- Beat until well combined.
- Add flour by 1/2 cups and beat until combined.
- Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
- Cool on rack for 20 minutes.
- Remove from the pan and place on rack until completely cool.
- Trim as required to make top of cake completely level.
- Invert onto serving plate.
- Set aside a single strawberry (the best looking one).
- Slice the remaining strawberries into 1/4" slices.
- Melt the jelly over low heat.
- Brush 1/2 of the melted jelly over the top and sides of the cake.
- Press the almonds on the sides of the cake.
- Place the whole strawberry in the center of the cake.
- Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
- The entire top of the cake should be evenly covered in an attractive pattern.
- Brush strawberries with the remaining jelly.
Nutrition Facts : Calories 4612.9, Fat 261.5, SaturatedFat 126.9, Cholesterol 1099.8, Sodium 1627, Carbohydrate 530.4, Fiber 24.7, Sugar 332.9, Protein 60.2
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STRAWBERRY-ALMOND CREAM TART RECIPE | MYRECIPES
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5/5 (26)Calories 289 per servingServings 10
- To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
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