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
BLUEBERRY FRANGIPANE TART
Steps:
- For the crust: Pulse to combine the flour, sugar, and salt in the work bowl of a food processor. Drop in the butter pieces, and pulse just until the dough comes together in clumps, about ten to fifteen pulses. Press the dough into the bottom and up the sides of a 9-inch tart pan. Let the crust rest in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Combine the almond paste and sugar in the same food-processor bowl (no need to wash it). Process until you have fine crumbs, then crack in the eggs and sprinkle in flour. Process until smooth.
- Spread the almond filling in an even layer in the chilled tart shell. Top with the blueberries, and sprinkle with the pine nuts. Bake until the crust is deep golden brown and the filling is set, about 1 hour to 1 hour and 20 minutes.
GLUTEN-FREE CHOCOLATE FRANGIPANE TART
The nutty, roasted chocolate flavor of this elegant tart pairs well with the juicy fruit of a merlot or the chocolaty tannins of a cabernet. Serve with creme fraiche for a mid-day treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- 1. For the crust: Pulse together the ground almonds, confectioners' sugar, brown sugar, cocoa, salt, and baking soda in a food processor. Add the butter and pulse until the dough just begins to come together, but is not sticky or wet, about 10 pulses. Remove the blade and turn the dough out into a 10-inch tart pan with removable bottom. Carefully press the dough evenly into the bottom and up the sides of the pan. Refrigerate at least 15 minutes. Preheat the oven to 400 degrees F.
- 2. For the filling: Separate the eggs and whip the whites until they just hold stiff peaks. In a separate bowl, cream the butter and sugar. Add the egg yolks one at a time and mix until smooth. Stir in the almonds and melted chocolate. Gently fold in the egg whites. Spoon into the chilled crust.
- 3. Bake until the chocolate just starts to set, 15 minutes. Press the figs gently into the filling in a circle around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes. Cool. Cut and serve with creme fraiche, if desired.
Nutrition Facts : Calories 754, Fat 58 grams, SaturatedFat 27 grams, Cholesterol 190 milligrams, Sodium 226 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 12 grams
BLUEBERRY HAZELNUT FRANGIPANE TART
Make and share this Blueberry Hazelnut Frangipane Tart recipe from Food.com.
Provided by Nana Lee
Categories Tarts
Time 1h40m
Yield 1 10inch tart
Number Of Ingredients 15
Steps:
- Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar.
- Add the butter and mix until coarse and sandy.
- In a small bowl, whisk the egg yolk, cream, and vanilla together.
- Add to the flour mixture and mix at low speed just until combined.
- Turn out onto a work surface and form into a ball.
- Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
- Filling: Preheat the oven to 375 degrees F.
- In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy.
- Do not overprocess, or the mixture will become pasty.
- Add the butter and process just until blended.
- Add the eggs and process until blended.
- Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth.
- Spoon into the unbaked tart shell.
- Spread 1 cup of the blueberries in a single layer over the frangipane.
- Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
- Let cool to room temperature.
- In a medium saucepan, bring the jam and water to a boil.
- Immediately turn off the heat.
- Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated.
- Pour into the center of the tart and gently spread over the entire surface.
- Let cool until set, then remove the sides of the pan.
- Serve at room temperature.
Nutrition Facts : Calories 4738.5, Fat 266.5, SaturatedFat 114.5, Cholesterol 1045.9, Sodium 306.6, Carbohydrate 577.1, Fiber 28.7, Sugar 352, Protein 56.9
APPLE TART WITH HAZELNUT FRANGIPANE
Steps:
- Preheat the oven to 375 degrees F.;
- For the dough:
- Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
- Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
- Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
- Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
- Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.
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.
RASPBERRY FRANGIPANE TART
I love my 9-inch fluted tart pan with the removable bottom. It's the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted dessert edge. Here I filled it with a tender almond-scented raspberry and frangipane tart. Gorgeous pastry, cake-like almond filling and tangy fruit makes a lovely combination. And, thanks to my favorite pan, it looks just as good as it tastes.
Provided by Samantha Seneviratne
Categories dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
- Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
- For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
- Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
- Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.
More about "blueberry hazelnut frangipane tart recipes"
BLUEBERRY FRANGIPANE TARTS | TESCO REAL FOOD
From realfood.tesco.com
LOW-CARB BLUEBERRY FRANGIPANE TART | KETODIET BLOG
From ketodietapp.com
BLUEBERRY FRANGIPANE TART - SAVOR THE FLAVOUR
From savortheflavour.com
RICK STEIN'S BLUEBERRY TART RECIPE - BBC FOOD
From bbc.co.uk
RECIPE FOR BLUEBERRY HAZELNUT FRANGIPANE TART - POCHES RECIPES
From pochesmarket.com
BLUEBERRY GALETTE WITH HAZELNUT FRANGIPANE • SUNDAY TABLE
From sundaytable.co
BENJAMINA EBUEHI’S RECIPE FOR BLUEBERRY AND THYME FRANGIPANE TART ...
From theguardian.com
BLUEBERRY FRANGIPANE TART RECIPE | WAITROSE & PARTNERS
From waitrose.com
FRANGIPANE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLUEBERRY HAZELNUT FRANGIPANE TART – RECIPES NETWORK
From recipenet.org
SUMMER FRUIT TART WITH ALMOND CREAM - DAVID LEBOVITZ
From davidlebovitz.com
RECIPE FOR BLUEBERRY HAZELNUT FRANGIPANE TART BY DAWN’S RECIPES
From dawnsrecipes.com
15 SWEET TART RECIPES THAT WILL MAKE YOU LOOK LIKE A PRO BAKER
From msn.com
RECIPE FOR BLUEBERRY HAZELNUT FRANGIPANE TART - MARLI AVE RECIPES
From marliave.com
BLUEBERRY FRANGIPANE TART | ITALIAN RECIPES | GOODTO
From goodto.com
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