Mixed Fruit Almond Tart Recipes

MIXED FRUIT TART

Steps:

• For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
• Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
• For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
• Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
• Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
• Serve the tart immediately, or refrigerate for up to 3 hours.

MIXED FRUIT ALMOND TART

Steps:

• Preheat the oven to 375°F.
• Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
• Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled.
• Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
• Note: You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.

DRIED FRUIT AND ALMOND TART

Steps:

• For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
• Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
• Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

MIXED-FRUIT TART

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
• In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
• In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.