Almond And Marmalade Torte With Lattice Crust Recipes

ALMOND TORTE

Steps:

• Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
• In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
• Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

LEMON TART WITH ALMOND CRUST

Steps:

• Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

DIANE'S ALMOND TARTS

Steps:

• In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
• In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
• Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
• In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

ALMOND AND MARMELADE TORTE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, almond flour, and salt in medium bowl to blend. Whisk egg yolks and 2 tablespoons whipping cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar, and lemon peel in large bowl until well blended; beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface (dough will be slightly sticky). Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together; shape each into disk. Wrap dough disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out. Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• For filling:
• Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, cloves, and salt in medium bowl to blend. Combine almond paste and sugar in processor; blend until mixture resembles fine sand, about 1 minute. Transfer almond-paste mixture to another medium bowl; add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
• Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade; spread evenly to cover marmalade. Using metal spatula, carefully transfer 5 to 6 dough strips, 1 strip at a time, to torte and place atop almond filling, spacing evenly (dough will be fragile). Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges; pinch lightly to seal.
• Bake torte until filling is deep golden brown and crust is golden, about 50 minutes (almond filling will puff up between lattice strips during baking). Transfer torte to rack and let cool completely in pan.
• Bring remaining 1/2 cup orange marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into small bowl, pressing on solids to extract liquid; discard solids in strainer. Brush marmalade liquid over top of torte for glaze. DO AHEAD: Can be made 1 day ahead. Cover with cake dome or wrap loosely in foil; store at room temperature.
• For grand marnier cream:
• Using electric mixer, beat all ingredients in medium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken slightly, if necessary, before using. Remove pan sides from torte. Transfer torte to platter. Serve with Grand Marnier whipped cream.
• Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
• **Available in the baking aisle of most supermarkets and at specialty foods stores.

CARROT ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
• Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
• Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.

RASPBERRY ALMOND LATTICE TART

Steps:

• Make pastry dough:
• Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
• Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
• Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
• Make raspberry filling:
• Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
• Make almond mixture:
• Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
• Assemble and bake tart:
• Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
• Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
• Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

ALMOND TART CRUST

Steps:

• Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside.
• In a medium bowl, whisk to combine flour, sugar, and salt.
• In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine.
• With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven.

ALMOND CHOCOLATE TORTE

Steps:

• Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.