LIME MERINGUE TART
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a 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 Crisco and pulse about 10 times until the butter is in small bits. 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 a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
- Yield: 3 cups
LIME CURD AND TOASTED ALMOND TART WITH FRUIT COMPOTE
Steps:
- Make crust:
- Preheat oven to 350°F. and butter a 9-inch tart pan with a removable fluted rim.
- In a food processor blend almonds, sugar, and salt until almonds are ground fine. In a bowl toss almond mixture with cookie crumbs and butter until combined well.
- Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden, and cool on a rack.
- Make filling:
- In a heavy saucepan cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubble appears on surface, 12 to 15 minutes. Immediately pour curd through a sieve into a bowl. Stir in zest and cool. Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.
- Spoon filling evenly into crust and cover surface with a buttered round of wax paper. Chill tart, covered, at least 1 hour and up to 24.
- Make compote:
- In a bowl gently toss compote ingredients together and let stand 15 minutes.
- Remove side of tart pan and transfer lime curd tart to a plate. Serve lime curd tart cut into wedges with fruit compote on the side.
ALMOND TART FROM ANDRIA
Steps:
- Make the tart dough at least 6 hours before rolling it (preferably longer). Put the flour, salt, and sugar into the bowl of the food processor. Process for a few seconds to mix the dry ingredients. Drop the cut-up butter on top of the flour, and pulse the machine in a dozen or more short bursts, until the mixture is crumbly with only small bits of butter visible.
- Pour the egg yolks over the crumbs, and pulse in bursts for about 5 seconds total, to moisten the dough. Scrape down the sides of the bowl, sprinkle the 2 tablespoons of ice water on the dough, and pulse again for a few seconds. The dough should begin to clump together but won't form a solid mass.
- Scrape it all out onto a board; gather and press the clumps into a firm ball. If it's dry and crumbles apart, sprinkle more ice water over the dough and knead gently. When the dough sticks together, flatten it into a disk, wrap well in plastic, and refrigerate for 6 hours or up to a day before rolling; freeze the dough for longer keeping.
- When you're ready to roll the dough and fill the tart, preheat your oven to 350˚, with a rack set in the center. Place a baking stone on the rack if you have one.
- Cut off a third of the dough in a single piece for the lattice top; keep it chilled.
- Place the larger piece of dough between two sheets of parchment, and roll it out to an even round, 11 inches in diameter. Peel off the top sheet of parchment, invert the circle over the tart pan, and peel off the remaining sheet. Press the dough gently down into the pan so it covers the bottom and lines the sides. Trim the edges of the dough round so it is even with the pan rim. With your fingers, form an even wall all the way around. Use scraps of dough to fill cracks or thin spots on the bottom or sides. Put the lined tart pan in the refrigerator.
- Now roll the smaller piece of dough between the parchment sheets to a 10-inch round. Remove the top parchment sheet, and cut the dough in 1-inch-wide strips with a pastry cutter or sharp knife. Leave the strips in place on the parchment sheet, and refrigerate them while you make the filling.
- Put the egg whites with the pinch of salt in the bowl of the electric mixer, and start whisking at medium speed. When the whites are frothy, pour in the sugar gradually, and raise the speed as the whites expand and thicken. When all the sugar has been incorporated, drop in the lemon zest, and continue whipping until the whites are very light, smooth, and glossy. Sprinkle the sliced almonds on top, a handful at a time, and fold in gently with a spatula so they are evenly dispersed.
- Take the pastry-lined tart pan and lattice strips from the refrigerator. Scrape the filling into the pastry shell, and spread it evenly.
- To form the lattice top, lay half the strips right over the filling, parallel and spaced about an inch apart. Lay the other strips diagonally across the first set, covering the entire top of the tart in an even pattern-cutting the strips or piecing them together to make different lengths. When they're all arranged, press and pinch the ends of the strips securely into the top rim of dough in the pan.
- Bake the tart-on a stone, if you have one-for about 45 minutes, or until the filling has risen and dried and appears firm and lightly browned in the lattice. The dough strips and rim should be golden brown.
- Cool the tart on a wire rack. When the crust has contracted a bit, slip off the fluted side ring. When it is completely cool, transfer the tart to a serving plate, if you wish, by sliding a long wide spatula (or two spatulas) under the pastry bottom and lifting the tart off the metal disk. Cut it in wedges, and serve.
LEMON-ALMOND MERINGUE TART
This delicious and beautiful dessert recipe comes from Matt Lewis of Baked Bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes eight 4-inch tarts
Number Of Ingredients 4
Steps:
- Preheat broiler, if using.
- Remove tart shells from tart pans and place on a parchment paper-lined baking sheet. Divide lemon curd evenly between tart shells.
- Using a large ice cream scoop, scoop meringue and place on top of lemon curd, dividing equally. Spread meringue out toward the edges of each tart. Place tarts under broiler until meringue is just browned. Alternatively, use a kitchen torch to brown the tops of each tart.
- Sprinkle crushed cookies over the top of each tart. These are best when served within 24 hours.
ALMOND MERINGUE TORTE WITH LEMON AND STRAWBERRY FILLING
The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.
Yield Makes 8-10 servings
Number Of Ingredients 13
Steps:
- Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
- Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
- {Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
- Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
- Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
- Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
- Cut reserved whole strawberries into quarters. Arrange atop torte.
More about "almond tart with stone fruit and lime meringue recipes"
STONE FRUIT ALMOND TART - WIFE MAMA FOODIE
Web Jun 15, 2016 Using a mixer or wooden spoon, beat the butter, honey, almond flour, all-purpose flour, salt, vanilla, and two eggs until well …
From wifemamafoodie.com
Reviews 46Estimated Reading Time 5 minsCategory Dessert
From wifemamafoodie.com
Reviews 46Estimated Reading Time 5 minsCategory Dessert
- In a large bowl, mix together flours, flaxseed meal and salt. Cut in butter/coconut oil until well incorporated, flour mixture is crumbly and no large chunks remain. Add honey or maple syrup, a tablespoon at a time, and stir together. Add just enough needed for crust to hold together (to press into the pan). It should stay together when pressed between your fingers.
- Using a mixer or wooden spoon, beat the butter, honey, almond flour, all-purpose flour, salt, vanilla, and two eggs until well combined and smooth. Pour into the tart crust and top with stone fruit flowers or slices and bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is tender.
- Tip: Be aware that the rose making process took me about an hour. It may take your more or less time, but this is definitely the most time consuming part of this dessert. You can begin making the roses in advance if you have little shallow cups to hold them in place. Also, I didn’t peel my fruit because I wanted the color of the skin to show, but it does cause a bit of difficulty when cutting slices (the thicker slices are a bit stringy). For easier slicing, use a very sharp knife.
See details
ALMOND TART WITH STONE FRUIT AND LIME MERINGUE
Web Jul 21, 2015 Preheat oven to 350°. Combine almonds, butter, and 1 Tbsp. granulated sugar in a small bowl. Scrape filling into cooled crust and top …
From bonappetit.com
3.6/5 (9)Estimated Reading Time 3 minsServings 8
From bonappetit.com
3.6/5 (9)Estimated Reading Time 3 minsServings 8
See details
FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST RECIPE
Web Jun 8, 2018 1 tsp. kosher salt 2 large egg yolks ½ cup (1 stick) cold unsalted butter, cut into pieces Custard and Assembly 2 cups whole milk 1 tsp. vanilla paste or 1½ tsp. vanilla extract 4 large egg yolks ⅓...
From bonappetit.com
From bonappetit.com
See details
ALMOND TART WITH STONE FRUIT AND LIME MERINGUE RECIPE | BON …
Web Jul 21, 2015 Yes, it’s a long recipe with several parts, but each step is easy enough, …
From ccnetwork.coachescentral.com
From ccnetwork.coachescentral.com
See details
STONE FRUIT AND BLACKBERRY MERINGUE TART | HBH - HALF …
Web Jun 30, 2015 Increase the oven temp to 300 degrees F. Add the peaches, nectarines and blackberries to a bowl. Add the remaining 4 tablespoons melted butter, honey, Kahlua (if using), vanilla and a pinch of salt. Toss …
From halfbakedharvest.com
From halfbakedharvest.com
See details
LIME MERINGUE TART RECIPE - DAVID LEBOVITZ
Web Aug 7, 2009 3 large eggs. 2 large egg whites. 5 tablespoons (75g) sugar. pinch of salt. a few drops vanilla extract. One recipe, French tart dough, pre-baked, or another favorite tart dough. Preheat the oven to 375º …
From davidlebovitz.com
From davidlebovitz.com
See details
ALMOND TART WITH LIME AND VANILLA | LIL' COOKIE
Web Jul 8, 2017 Lime season is just around the corner, and it’s just the time to make some …
From lilcookie.com
From lilcookie.com
See details
ALMOND TART WITH STONE FRUIT AND LIME MERINGUE
Web Almond Tart with Stone Fruit and Lime Meringue This Bon Appétit recipe is perfect for …
From lactosefreegirl.com
From lactosefreegirl.com
See details
NEVER ENDING MERINGUE TART | RECIPETIN EATS
Web Dec 15, 2017 Here’s the secret of the Never Ending Meringue: 4 tart shells – 2 ends and 2 middle pieces – baked on 2 trays. Then just glue them together with a dab of cream. Yep, it’s as easy as that. I promised this is …
From recipetineats.com
From recipetineats.com
See details
LIME MERINGUE TART RECIPE - ZOëBAKES
Web January 27, 2019 (updated April 7, 2023) by Zoë François | dessert, fruit dessert, Meringue, Tart. Jump to Recipe Print Recipe. This Mile-High Lime Meringue Tart is the more sophisticated cousin to the Lemon Meringue Pie. It has all the tartness of lemon, but with lime, which I just find a touch more interesting.
From zoebakes.com
From zoebakes.com
See details
ALMOND TART WITH STONE FRUIT AND LIME MERINGUE RECIPE - EAT YOUR …
Web Save this Almond tart with stone fruit and lime meringue recipe and more from Bon …
From eatyourbooks.com
From eatyourbooks.com
See details
ALMOND AND FRESH FRUIT TART - GOOD THINGS BAKING CO
Web May 12, 2021 Making an Almond & Fresh Fruit Tart. You can have a patisserie in your very own kitchen with this almond and fresh fruit tart! It’s comprised of four parts: Sweet Pastry Crust; Almond Pastry Cream; …
From goodthingsbaking.com
From goodthingsbaking.com
See details
ALMOND TART WITH STONE FRUIT AND LIME MERINGUE
Web +1 (832) 410-9060. +1 (832) 410-9060
From wisdomeco.com
From wisdomeco.com
See details
ALMOND TART FROM ANDRIA - LIDIA - LIDIA'S ITALY
Web Ingredients For the tart dough: 2 cups all purpose flour (10 ounces) 1/4 teaspoon salt 3 tablespoons sugar 12 tablespoons very cold butter, cut in ½-inch pieces 3 egg yolks 2 tablespoons ice water or more as needed For …
From lidiasitaly.com
From lidiasitaly.com
See details
ALMOND TART WITH STONE FRUIT AND LIME MERINGUE
Web 1 tablespoon fresh lime juice; 6 tablespoons chilled unsalted butter, cut into pieces; 1 cup milk; 1/3 cup heavy cream; 6 tablespoons unsalted butter, melted, slightly cooled; 2 tablespoons unsalted butter, melted, …
From punchfork.com
From punchfork.com
See details
ALMOND TARTS RECIPE | KING ARTHUR BAKING
Web Preheat the oven to 350°F. To make the crust: Beat together the sugar, butter, salt, and extracts. Add the flours, stirring to make crumbs that cling together when squeezed. Press the crumbs into the bottom and up the …
From kingarthurbaking.com
From kingarthurbaking.com
See details
PASSION FRUIT CURD TART WITH LIME MERINGUE - EMILY …
Web Sep 5, 2022 Bright, sweet, and bursting with the taste of the tropics, my Passion Fruit Curd Tart with Lime Meringue is the easy fruit tart recipe you need right now. Made with just 5 ingredients and only about 20 …
From emilylaurae.com
From emilylaurae.com
See details
EASY STONE FRUIT ALMOND TART – SALT & VANILLA
Web Aug 17, 2020 Take the pastry bag filled with almond cream and pipe out 1 line of …
From saltvanilla.com
From saltvanilla.com
See details
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