French Style Almond Tart Recipes

FRENCH-STYLE ALMOND TART

Steps:

• In a bowl, beat together 75 grams (approximately 1/3 cup) butter and 100 grams (approximately scant 1/2 cup) sugar with 1 pinch of salt with a hand mixer just until smooth.
• Beat 2 eggs into creamed mixture.
• Add flour all at once and beat until a smooth dough. Wrap in plastic wrap and let rest in refrigerator for 2 hours.
• Roll out dough to 3-4 mm (approximately 1/2 inch) thick on a floured work surface. Using a tart ring as a guide, cut out 8 rounds, each 10 cm (approximately 4 inches) in diameter. Lightly brush tartlet molds (8 cm or approximately 3 inches) with butter. Dust with flour, tap out excess and let chill for another 30 minutes in refrigerator.
• Cut away dough at edges of tarts.
• Melt remaining butter in a bowl. Mix in remaining sugar, eggs and ground almonds with 1 pinch of salt and stir until smooth.
• Pour filling evenly into tartlet molds. Bake on bottom rack of preheated oven at 180°C (fan 165°C ) (approximately 350°F) until golden brown, about 25 minutes.
• Remove tarts from oven, let cool slightly and remove from molds.
• Melt apricot jam in a small pot and brush over tarts. Serve warm, garnished with fresh fruit or berries if desired.

TRADITIONAL FRENCH ALMOND TART

Steps:

• Preheat the oven to 180°C.
• First, roll pastry out on a lightly floured surface and using a 20 cm diameter pastry dish or circle dish as a template, cut 2 discs of pastry (1x 18cm , 1x 20cm). If possible, one larger of 1-2 cm diameter than the second to place over the mixture later. Place them on a baking tray lined with parchment paper and transfer in the fridge until required.
• Next, prepare the almond cream, mix the icing sugar, ground almonds, corn flour and butter together until light and creamy. Using a wooden spoon, combine the eggs, and rum until smooth and well combined. Transfer in a piping bag and Allow to set in the fridge for 20-30 minutes if possible.
• Once set, remove the almond mixture and pastry from the fridge.
• Place the smallest pastry disc on a baking tray lined with parchment paper.
• Pipe or spoon the almond cream into the centre of the pastry base, leaving approximately 2 cm around the edge. Brush the edges with some egg wash.
• Then, carefully, line the second layer of pastry over the almond mixture. Create a small hold in the center to let steam escape while baking.
• Gently press the edges to seal fully. Using a knife, press the pastry vertically to create a design all around the tart. If possible, again, Place in the fridge for 20 minutes to set.
• Once ready to bake, remove from the fridge and brush the pastry with egg wash.
• With the back of a knife, draw curves going from the middle of the pie to the edge. Place the tart in the oven and bake for 35 to 45 minutes, until cooked through and golden.
• Remove from the oven and brush with some cooled syrup or sprinkle with icing sugar. Transfer onto a rack and allow to cool for a few minutes.
• Serve warm or at room temperature.

FRENCH APPLE-ALMOND TART

Steps:

• Make crust:
• Stir egg yolks and Calvados in small bowl to blend. Combine flour, sugar and salt in processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture. Process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.)
• Roll out dough on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill while making filling.
• Make filling:
• Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
• Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
• Preheat oven to 400°F. Drain apples; overlap in concentric circles atop filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.
• Bake tart 15 minutes. Reduce temperature to 350°F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

FRENCH APRICOT & ALMOND TART

Steps:

• Sift the flour into a large bowl.
• Add the butter and rub in until the mixture resembles fine bread crumbs.
• Stir in the sugar, then mix in the egg to make a soft, pliable dough.
• Cover with plastic wrap and chill for 30 minutes.
• Roll out the pastry on a lightly floured work surface and use to line the tart pan.
• Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
• Remove the weights and foil and bake for 5-10 minutes.
• Leave to cool.
• Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
• Cover tightly and bring to a boil.
• Lower the heat and simmer gently for 3 minutes or until just soft.
• Remove the apricots with a slotted spoon, reserving the juices.
• Drain on paper towels, and leave to cool.
• Remove the pastry shell from the tart pan and put on a serving plate.
• Spread the pastry cream over the pastry shell and smooth the surface.
• Arrange the apricots, cut side down, on the pastry cream.
• Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
• Return the mixture to the pan and bring to a boil, stirring until thick.
• Add the toasted slivered almonds.
• Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
• Leave to stand until the glaze has cooled and set.
• Serve the tart cold.
• Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
• Pour the remaining milk into a heavy saucepan and bring almost to a boil.
• Pour onto the egg mixture, whisking well.
• Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
• Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
• Leave to cool.