Almond And Strawberry Tart Recipes

STRAWBERRY ALMOND TART

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!!

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.

ALMOND CUSTARD TART WITH STRAWBERRIES

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 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 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.

INDIVIDUAL STRAWBERRY & ALMOND TARTS

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.