Strawberry Almond Tarts Food

STRAWBERRY ALMOND TART

Steps:

• Place the flour and icing sugar in a food processor and blitz to combine. Add the butter and process for about 20 seconds until the butter pieces are about the size of a pea.
• Add the egg yolks and, with the processor running on the lowest setting, start pouring in the milk. Only use as much milk as you need for it to start clumping.
• Tip the dough out onto a sheet of baking paper and use the edges of the paper to help pull it together (so you don't warm it up with your hands). Gently pull it into a disk shape, wrap it in the baking paper and place it in the fridge for at least half an hour.
• Dust a clean work surface with flour and place the cold dough on top, then dust the top of the dough with a little flour too. Roll it out to a 10.5 inch circle about 5mm thick.
• Preheat the oven to 180C / 350F / 160C fan forced.
• LIne the base of an 9 inch fluted tart tin with baking paper. Roll the dough over top of the rolling pin, then lift it and lower it over the baking tin and unroll it. Press the dough into the corners and up the sides. Roll the rolling pin over the top to trim off the overhang.
• Line the tart shell with baking paper and fill it with rice (or pie weights), making sure to press it right into the corners, and bake for 20 minutes. Remove the paper and rice and bake for a further 10 minutes.
• While the tart shell cools a little, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each.
• Sift over the flour, then add the almond meal and beat them in (until just combined).
• Once the tart shell has cooled for at least 15 minutes, spread the strawberry jam over the base. Dollop the frangipane filling all over the top and then spread it out level all the way round.
• Randomly place the strawberry halves over the top, then sprinkle the almonds around in the gaps.
• Bake for 40 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it.

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.

STRAWBERRY ALMOND CREAM TART

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.

ALMOND AND STRAWBERRY TART

Steps:

• Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled, into cubes, and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, and flatten into a disk. Chill until very firm (about 1 hour).
• Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven, and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
• Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor, and place in a mixing bowl.
• Let remaining 1 cup (2 sticks) of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time.
• Spread mixture into the cooled pastry, and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack, and let cool.
• Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar.

STRAWBERRY ALMOND TART

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.

STRAWBERRY ALMOND TART

Steps:

• Preheat oven to 375 degrees.
• Lightly coat bottom and sides of 10-inch tart
• pan with removable bottom with vegetable cooking spray. Line the outside of the pan with foil.
• Combine sugar and almond paste in mixer bowl.
• Beat at medium speed 2 to 3 minutes to break up paste. Beat in butter, scraping with rubber spatula, until smooth.
• Beat in eggs 1 at a time, until blended; add vanilla.
• Sift flour and cornstarch in bowl.
• Stir into almond mixture and spread it into the.
• pan.
• Bake 20 to 25 minutes, until top springs back when gently pressed with finger.
• Cool in pan on wire rack.
• Remove side of pan.
• Microwave preserves in cup on High 40 seconds.
• Strain through sieve into small bowl; stir in rum.
• Brush a thin layer over tart.
• Arrange overlapping slices of strawberries on top of cake. Brush top with remaining preserves.