BLUEBERRY & ALMOND TART
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
BLUEBERRY TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
STRAWBERRY, BLUEBERRY ALMOND TART
Low fat spring dessert! Thymes light green leaves give this dessert a slightly minty, lemony aroma and flavor. You can top with low fat whipped cream! Nice for Mother's Day!
Provided by Rita1652
Categories Dessert
Time 28m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F 2. Spray a 10" removable bottom tart pan with a non-stick cooking spray.
- In a mixing bowl, whip the egg yolks and 1 tablespoon of water on high speed until thick and lemon colored, about 5 minutes. Fold the almond flour and thyme into the yolks.
- In a clean bowl, whip the egg whites and sugar until medium peaks form, about 2 to 3 minutes. Add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined.
- Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about 5 to 8 minutes.
- Cool for 15 minutes. Remove from the pan and place on a rack to cool.
- Melt marmalade in microwave until it is runny and brush the top of the tart with half of it.
- Lay the strawberries on the glaze in a circle starting from the outside inches Ending with a mound in the middle of the tart.
- Fill gaps with blueberries.
- Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. Sprinkle with almonds. Garnish with thyme sprig.
Nutrition Facts : Calories 146, Fat 4.8, SaturatedFat 1.2, Cholesterol 158.6, Sodium 59.1, Carbohydrate 21.6, Fiber 2.2, Sugar 17.7, Protein 5.7
BLUEBERRY-ALMOND TART
Categories Food Processor Fruit Nut Dessert Bake Blueberry Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For filling:
- Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. Coarsely mash berries. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Whisk yolks and cornstarch in medium bowl. Gradually whisk in half of hot berry mixture; return to pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and chill overnight.
- For crust:
- Lightly butter 9-inch-diameter tart pan with removable bottom. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and almond extract in small bowl; add to processor and blend until moist clumps form. Gather dough into ball; flatten into disk. Press dough onto bottom and up sides of prepared pan. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.
- Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Cover loosely with foil and chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Remove pan sides. Place tart on platter. Serve cold or at room temperature.
RASPBERRY AND ALMOND TART
Also called an Italian Crostata. A very tasty and elegant dessert (light & delicate) that is so SIMPLE to make! Prep time does not include one hour of refrigerating the dough. Directions are detailed but preparation is really very simple and fast.
Provided by GeeWhiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor.
- Add the butter and pulse until the mixture resembles a coarse meal.
- Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
- Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400°F
- Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
- Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
- Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
- Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
- Bake until the crust is golden, 35 to 40 minutes.
- Allow to cool.
- Sprinkle with the almonds and dust with the powdered sugar, if you wish.
- Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
- Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
- *There are several good almond paste recipes on Zaar.
Nutrition Facts : Calories 407.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 106.6, Carbohydrate 49.2, Fiber 1.8, Sugar 23.3, Protein 4.2
BLUEBERRY TART
A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Provided by LOUIE75
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
- Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
- Pour blueberry filling over the cooled crust. Let cool before slicing.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g
STRAWBERRY TART IN AN ALMOND NUT CRUST
Steps:
- Mix all the crust ingredients together until well blended.
- Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
- Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
- To assemble, hull the berries and arrange them upside down in the tart shell.
- Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
- Decorate the tart with bright orange nasturtium flowers.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 15 milligrams, Sugar 16 grams, TransFat 0 grams
More about "strawberry blueberry almond tart food"
HOMEMADE BLUEBERRY AND STRAWBERRY TART RECIPE
From inspiredtaste.net
5/5 (2)Total Time 2 hrs 45 minsServings 6-8
10 BEST STRAWBERRY AND BLUEBERRY JUICE RECIPES | YUMMLY
From yummly.com
STRAWBERRY AND BLUEBERRY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLUEBERRY TART WITH ALMOND CREAM FILLING - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
STRAWBERRY BLUEBERRY SMOOTHIE RECIPE: PLEASING-SIPPING DRINK
From healthyrecipes101.com
ALMOND AND BLUEBERRY TART | TESCO REAL FOOD
From realfood.tesco.com
RECIPE: ALMOND AND STRAWBERRY TART (FOOD PROCESSOR)
From recipelink.com
STRAWBERRY-KIWI-ALMOND TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ALMOND AND STRAWBERRY TART RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
STRAWBERRY LEMON TART WITH ALMOND CRUST - HOMEMADE EATERY
From homemadeeatery.com
STRAWBERRY TART RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RHUBARB STRAWBERRY TART - LAYLITA'S RECIPES
From laylita.com
STRAWBERRY-BLUEBERRY TART - KOSHER
From koshereye.com
CALORIES IN BLUEBERRY TART - CALORIE, FAT, CARB, FIBER, & PROTEIN INFO
From sparkpeople.com
BLUEBERRY & ALMOND TART - SOBEYS INC.
From sobeys.com
17 STRAWBERRY ALMOND TART IDEAS | STRAWBERRY ALMOND, YUMMY …
From pinterest.com
GLUTEN-FREE STRAWBERRY-ALMOND TART - KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY & BLUEBERRY CUSTARD TART | PALEO WITH CREAM
From paleowithcream.com
LOW-CARB BLUEBERRY FRANGIPANE TART | KETODIET BLOG
From ketodietapp.com
STRAWBERRY AND BLUEBERRIES TARTS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
STRAWBERRY BLUEBERRY ALMOND TART AT OUR CAPE COD BED AND …
From captainfreemaninn.com
CLASSIC STRAWBERRY TART RECIPE - BETTER HOMES AND GARDENS
From bhg.com.au
STRAWBERRY-ALMOND CREAM TART RECIPE | MYRECIPES
From myrecipes.com
BEST AMERICAN RECIPES: STRAWBERRY, BLUEBERRY ALMOND TART
From americanrecipesbook.blogspot.com
BLUEBERRY-ALMOND TART - FOODS AND DIET
From foodsanddiet.com
STRAWBERRY BLUEBERRY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RHUBARB STRAWBERRY AND ALMOND FREE FORM TART | DONNA HAY
From donnahay.com.au
BLUEBERRY ALMOND TART RECIPE - RECIPES.NET
From recipes.net
BLUEBERRY TART RECIPE WITH ALMOND PASTRY RECIPE | GOOD FOOD
From goodfood.com.au
TWO-LAYER VEGAN STRAWBERRY TART W/ PISTACHIO & ALMOND CRUST
From alphafoodie.com
BERRY FOODS IGA - RECIPE: SUPERB STRAWBERRY ALMOND TART
From berryfoodsiga.com
HOMEMADE BLUEBERRY AND STRAWBERRY TART RECIPE - FOOD NEWS
From foodnewsnews.com
[HOMEMADE] ALMOND AND STRAWBERRY TART : FOOD
From reddit.com
NIGEL SLATER’S RECIPES FOR CHERRY ALMOND TART AND STRAWBERRY PARFAIT
From theguardian.com
STRAWBERRY ALMOND TART – COOKING RECIPES
From cooking-recipes.org
HEALTHY BLUEBERRY TART WITH ALMOND CRUST - THE HINT OF ROSEMARY
From thehintofrosemary.com
FRESH BLUEBERRY ALMOND TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
LOW CARB PIES & TARTS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
BLUEBERRY & ALMOND TART - SAFEWAY
From safeway.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love