Almond Shortcrust Pastry Recipes

ALMOND SHORTCRUST PASTRY

Almond Shortcrust Pastry image

This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes enough for 12 tartlets

Number Of Ingredients 7

Ingredients

1/3 cup whole blanched almonds
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk
1 to 2 tablespoons ice water

Steps:

Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.

MY FAVORITE SWEET SHORTCRUST PASTRY

My Favorite Sweet Shortcrust Pastry image

Blind baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.

Provided by Martha Collison

Categories HarperCollins Dessert Pie Tart

Yield Makes enough to line a 23cm (9-inch) tart tin

Number Of Ingredients 5

Ingredients

200g (1 2/3 cups) plain flour
20g (about 1/4 cup) ground almonds
35g (1/3 cup) confectioners' sugar
125g (1/2 cup/1 stick) cold butter, diced
1 egg, separated

Steps:

Put the flour, almonds, and confectioners' sugar into a large bowl and mix together until well combined.
Add the butter to the dry ingredients and rub into the flour until you get a mixture that looks like fine breadcrumbs.
Add the egg yolk (save the white for glazing) and 1 tablespoon of cold water and stir into the flour with a round-ended knife. The mixture will start to clump together after you have mixed for a minute or so, but there will still be some floury patches in the bowl. Turn the contents of the bowl onto a large piece of cling film and knead briefly until all the pastry has come together into a ball. Wrap in the cling film and place in the fridge for 30 minutes, or until you are ready to use it.
Blind baking:
Preheat the oven to 375°F/190°C/170°C fan/gas 5. Roll out the chilled pastry between two pieces of cling film until it is a few centimeters larger than your tin. You could also do this on a floured surface, but the pastry is so fragile I find it easier to handle between cling film. Peel off the top layer of cling film then invert the pastry circle into the prepared tart tin, gently pressing it into all the edges. Put the pastry-lined tin into the fridge for at least 30 minutes before baking.
Remove the cling film from the pastry, prick the base all over with a fork then line the inside with baking parchment and baking beans (you could also use uncooked lentils or rice if you don't have baking beans-anything that will weigh the paper down).
Bake for ten minutes, then carefully remove the paper and beans and bake for a further ten minutes, until the base is crisp. You are now ready to fill the case.

SHORTCRUST PASTRY

Shortcrust Pastry image

Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.

Provided by Joanna

Categories Desserts Pies 100+ Pie Crust Recipes

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups all-purpose flour
½ cup cold butter, chopped
1 egg yolk
3 teaspoons ice-cold water, or as needed

Steps:

Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Use pastry for tarts, pastries, quiches, or other savory goodies.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g

RASPBERRY TART WITH ALMOND PASTRY

Raspberry tart with almond pastry image

This tasty tart is the perfect summer dessert for a crowd

Provided by Barney Desmazery

Categories Afternoon tea, Buffet, Dessert, Treat

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 11

Ingredients

200g plain flour
175g ground almonds
175g golden caster sugar
200g cold butter , diced
1 egg yolk
200ml tub crème fraîche
85g golden caster sugar
½ tsp vanilla essence
juice and zest of ½ lemon
about raspberries
5 tbsp raspberry jam

Steps:

Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium

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