Fresh Berry Almond Tarts Recipes

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FRESH BERRY & ALMOND TARTS



Fresh Berry & Almond Tarts image

We had a "Taste of Home" party with friends who love to try new recipes. These appetizers were a hit. -Sheila Wyum, Rutland, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 tarts.

Number Of Ingredients 8

1 package (14.1 ounces) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
2 cups fresh blueberries
2 cups fresh raspberries
1/4 cup sliced almonds, toasted
Additional confectioners' sugar, optional

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.

Nutrition Facts : Calories 195 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH FRUIT FRANGIPANE TART



Fresh Fruit Frangipane Tart image

Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 8

Number Of Ingredients 12

3 puff pastry rectangles
1 ½ tablespoons butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 large egg
¾ cup almond flour
¼ teaspoon fine salt
⅛ teaspoon vanilla extract
¼ teaspoon almond extract
3 pluots, or to taste
3 tablespoons apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  • Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
  • Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
  • Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
  • Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  • Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g

FRESH BLUEBERRY ALMOND TART



Fresh Blueberry Almond Tart image

An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

2 cups fresh blueberries
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon almond extract
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup sliced almonds
1 teaspoon white decorator sugar crystals

Steps:

  • Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
  • Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
  • Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
  • Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

FRESH RASPBERRY ALMOND TRAY TART



Fresh Raspberry Almond Tray Tart image

An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 24

Number Of Ingredients 8

1/2 cup cold butter or margarine, cut into pieces
1 pouch Betty Crocker™ sugar cookie mix
3/4 cup chopped almonds or pecans
1 package (8 oz) cream cheese, softened
1/3 cup sugar
6 cups raspberries
1/3 cup red currant jelly
2 tablespoons honey

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
  • In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 8 g, TransFat 1 g

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Top Asked Questions

How to make a blueberry tart with almonds?
Mix chopped almonds, 1/4 cup (60 mL) sugar and 1 tbsp (15 mL) flour in a small bowl. Scatter over bottom of pastry. Spread 2 cups (500 mL) blueberries in a single layer over mixture and sprinkle with remaining 1 tbsp (15 mL) of sugar. Bake 20 min. or until edges are lightly browned and bottom of tart is cooked.
How to make a spring form tart with almond flour?
Spray a 10″ spring form tart pan with cooking spray. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky. Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides.
How do you make an almond cheesecake tart?
To a medium bowl add cream cheese, greek yogurt, maple syrup and vanilla bean paste. Using a hand mixer, blend until the mixture is smooth and there are no lumps. Pour the cheesecake mixture over the almond crust and evenly spread to cover the entire bottom with a spatula. Top the tart with fresh berries.
How to make Frangipane tart with almond paste?
Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling. Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.

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