Almond Cream With Fruit Recipes

FRUIT-TOPPED ALMOND CREAM

Steps:

• In a large bowl, combine pudding mix and milk. Beat on low speed for 2 minutes; set aside. , In a small bowl, beat cream and extract until stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving dish. Chill. Top with fruit just before serving.

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.

ALMOND CREAM FRUIT TARTELETTES

Steps:

• Follow the directions above for tartelette dough. After pressing in pans, set aside (do not bake.)
• Preheat oven to 350 degrees. For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners' sugar.

PUFF-PASTRY FRUIT TART WITH ALMOND CREAM

Steps:

• Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
• Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
• Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

ALMOND DIP FOR FRESH FRUIT

Steps:

• Mix cream cheese on medium speed until smooth.
• Mix in sour cream thoroughly.
• Mix in sugar, milk and almond extract.
• Refrigerate.
• Serve with assorted fresh fruit.

ALMOND-BARLEY PORRIDGE WITH FRUIT

Steps:

• Compote:
• Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15-20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5-8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.
• Porridge:
• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool.
• Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40-50 minutes.
• Add white chocolate and sugar off heat, stirring to melt chocolate and dis- solve sugar. Let cool. Remove vanilla pod.
• Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.

ALMOND CREAM

Steps:

• In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

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.

ALMOND CREAM WITH FRUIT

Steps:

• In lg bowl, combine pudding mix and milk.
• Beat on low for 2 minutes.
• In sm bowl, beat cream with extract until stiff.
• Fold into the pudding.
• Spoon into a 2 qt serving dish.
• Chill.
• Top with fruit before serving.