Summer Berry And Almond Tart Recipes

SUMMER FRUIT TART FROM ALMOND BREEZE®

Steps:

• To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
• Pour custard into tart crust and top with fruit.
• Refrigerate 30 minutes before serving.

FRESH BERRY & ALMOND TARTS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.

SUMMER BERRY AND ALMOND TART

Steps:

• DAMIEN'S FLAKY PASTRY:.
• Sieve the flour and icing sugar, sprinkle with salt and orange zest.
• Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
• Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
• Refrigerate for an hour before using to line tart casing.
• Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
• Allow to cool before lining with the frangipane.
• FRANGIPANE:.
• Cream butter, vanilla and sugar together.
• Work in 1 egg at a time until emulsified.
• Sift over the flour and almond meal and proceed to gently fold together.
• To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
• Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
• Allow to cool before serving.
• The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.

SUMMER BERRY TART

Steps:

• Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
• Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
• Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
• Pour onto cooled pastry and smooth with a small spatula.
• Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
• Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.