STRAWBERRY TARTS
Steps:
- Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
- Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
ALMOND AND STRAWBERRY TART
Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an almond frangipane for the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
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.
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH STRAWBERRY TART
This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
- Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
- Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
- Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
- Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
- Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
- Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
- Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g
ALMOND CUSTARD TART WITH STRAWBERRIES
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350 degrees.
- In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
- Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.
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
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 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
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 TARTS WITH GINGER-NUT CRUST
Provided by Sarah Britton
Categories Ginger Nut Dessert Bake Fourth of July Vegetarian Low Cal High Fiber Low Sodium Strawberry Summer Shower Healthy Low Cholesterol Engagement Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 12
Number Of Ingredients 12
Steps:
- Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
- Preheat oven to 350°F. Bake crusts until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
- Place strawberries, lemon juice, and remaining 2 tablespoons agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
- Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.
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- Preheat the oven to 350°. In a food processor, pulse the flour, butter and salt until the mixture resembles coarse bread crumbs. Pulse in the confectioners' sugar and then the egg yolks until incorporated and the pastry pulls away from the sides of the bowl. Pat the pastry into a smooth round disk.
- On a lightly floured surface, roll out the pastry to a 12-inch round. transfer to a 9 1/2-inch fluted tart pan with a removable bottom, fitting it into the sides; trim the overhang. Line the pastry with foil and fill it with pie weights or dried beans. Bake for about 20 minutes, or until the edges are lightly colored. Remove the foil and weights. Bake the tart shell for about 10 more minutes, or until the pastry is dry and firm to the touch. Let cool on a rack.
- In a food processor, pulse the almonds and 1/4 cup of the superfine sugar until finely ground. In a medium bowl, beat the butter with the remaining 1/2 cup of superfine sugar until light and creamy. Add the butter mixture to the almonds and process until combined. Add the eggs to the almond mixture 1 at a time, processing until smooth before adding the next egg.
- Spread the almond mixture in the pastry shell and bake in the lower third of the oven for about 45 minutes, or until the top is golden. Let cool completely on a rack.
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