FRESH BLUEBERRY ALMOND TART
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
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 BERRY & ALMOND TARTS
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
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.
GLUTEN- AND DAIRY-FREE FRESH FRUIT TART
My rendition of the fresh fruit tart I grew up infatuated with is free of gluten and dairy but full of luxurious flavors. The silky rich pastry cream is at once insanely vanilla-forward, custardy and an excellent contrast to the super-short, salty-sweet and buttery (without actually having real butter!) crust. Fresh seasonal fruit on top is the crowning glory. This recipe does require a few hours of waiting for the components to chill, bake, cool and set, but it all pays off in the end when you slice into your gorgeous fruit tart. With that said, there's a lot you can do ahead of time. The filling can be made the night before and kept covered and refrigerated until it comes time to assemble the final fruit tart; the tart crust can also be baked ahead of time.
Provided by Food Network
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
- As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
- Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
- For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
- Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
- For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.
FRESH RASPBERRY AND BLUEBERRY TARTS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 24 to 30 tarts
Number Of Ingredients 16
Steps:
- To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
- To make Filling: Combine all ingredients gently.
- To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
- To make Lavender Creme Fraiche: Mix all ingredients well.
- Heat oven to 400 degrees F.
- Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
- Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
- Serve with lavender creme fraiche.
BLUEBERRY-ALMOND TART
Categories Food Processor Fruit Nut Dessert Bake Blueberry Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For filling:
- Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. Coarsely mash berries. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Whisk yolks and cornstarch in medium bowl. Gradually whisk in half of hot berry mixture; return to pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and chill overnight.
- For crust:
- Lightly butter 9-inch-diameter tart pan with removable bottom. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and almond extract in small bowl; add to processor and blend until moist clumps form. Gather dough into ball; flatten into disk. Press dough onto bottom and up sides of prepared pan. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.
- Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Cover loosely with foil and chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Remove pan sides. Place tart on platter. Serve cold or at room temperature.
FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Provided by Chris Morocco
Categories Bon Appétit Dessert Tart Custard Fruit Berry Blueberry Blackberry Milk/Cream Vanilla Almond Egg Butter Vegetarian Soy Free Peanut Free Kid-Friendly Pie Summer
Yield 8 servings
Number Of Ingredients 18
Steps:
- Crust:
- Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
- Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
- Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
- Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
- Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
- Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
- Custard and assembly:
- Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
- Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
- Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
- Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
- Do Ahead: Custard can be made 4 days ahead. Keep chilled.
BLUEBERRY & ALMOND TART
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
- Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
- Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
RAZZY JAZZY BERRY TARTS
I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. -Nicole Chatron, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, beat butter and cream cheese until smooth. In another bowl, whisk flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With floured hands, press dough onto bottoms and up sides of cups; flute edges if desired., Bake 20-25 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks to cool completely., On a lightly floured surface, roll remaining dough to 1/8-in. thickness. Cut dough with a floured 1-1/2-in. star-shaped cookie cutter; cut 1/4-in. stripes with a small knife. Place stars and stripes on ungreased baking sheets. Bake 4-6 minutes or until lightly browned., In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Top with cut-outs.
Nutrition Facts : Calories 122 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 83mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
BLUEBERRY TART
A flaky shortbread crust with blueberry topping. Dust with powdered sugar.
Provided by LOUIE75
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
- Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
- Pour blueberry filling over the cooled crust. Let cool before slicing.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g
FRESH FRUIT FRANGIPANE TART
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
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 RASPBERRY ALMOND TRAY TART
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
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
More about "fresh berry almond tarts recipes"
BERRY TART WITH ALMOND CRUST | EASY HEALTHY RECIPES
From joyfulhealthyeats.com
5/5 (2)Total Time 42 minsCategory DessertCalories 307 per serving
FRESH BERRY TART WITH ALMOND CREAM AND FRUIT PRESERVES
From yummyworkshop.com
BLUEBERRY ALMOND TART RECIPE | FOOD
From food.amerikanki.com
FRUIT TART CRUST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
18 BRILLIANT PALEO TARTS (FRESH FRUIT, CHOCOLATE AND NUT-BASED)
From paleogrubs.com
ALMOND CUSTARD TART WITH BERRY COMPOTE RECIPE | LAND O’LAKES
From landolakes.com
ALMOND FLOUR BERRY TART RECIPE - IN THE KITCHEN WITH HONEYVILLE
From honeyville.com
FRESH BERRY & ALMOND TARTS | RECIPE | ALMOND TART RECIPE, FRUIT TART ...
From pinterest.co.uk
FRESH FRUIT TART WITH ALMOND CRUST RECIPE | BON APPéTIT
From bonappetit.com
FRESH BERRY & ALMOND TARTS | RECIPE | FRUIT TART RECIPE, ALMOND TART ...
From pinterest.ca
BLUEBERRY & ALMOND TART - SOBEYS INC.
From sobeys.com
FRESH BERRY & ALMOND TARTS - CRECIPE.COM
From crecipe.com
ALMOND AND FRESH FRUIT TART - GOOD THINGS BAKING CO
From goodthingsbaking.com
10 BEST ALMOND TARTS ALMOND PASTE RECIPES | YUMMLY
From yummly.com
FRESH FRUIT TART WITH LEMON-ALMOND PASTRY CREAM
From bigoven.com
THE BEST BLUEBERRY TART : BOOK RECIPES
From book-recipe.com
FRESH BERRY & ALMOND TARTS | HOMETHOUGHTSFROMABROAD626
From homethoughtsfromabroad626.wordpress.com
FRUIT TART WITH ALMOND PIECRUST RECIPE - RECIPES.NET
From recipes.net
BLUEBERRY & ALMOND TART - SAFEWAY
From safeway.ca
FRESH RASPBERRY ALMOND TRAY TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BLUEBERRY & ALMOND TART | FOODLAND
From foodland.ca
FRESH RASPBERRY ALMOND TRAY TART RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH BERRY & ALMOND TARTS RECIPE - MASTERCOOK
From mastercook.com
BERRY MASCARPONE TARTS WITH ALMOND SHORTBREAD CRUST
From bakingthegoods.com
FRESH BLUEBERRY ALMOND TART | RECIPE | DESSERTS, BERRY DESSERT, …
From pinterest.com
ALMOND-FRUIT TART | WILLIAMS SONOMA
From williams-sonoma.com
FRESH BERRY TART RECIPE - LOS ANGELES TIMES
From latimes.com
HOW TO MAKE CHERRY ALMOND FRANGIPANE TART - DAYS OF JAY
From daysofjay.com
FRUIT TART WITH ALMOND PIE CRUST RECIPE - DELISH
From delish.com
VANILLA-ALMOND FRUIT TART RECIPE - RECIPES.NET
From recipes.net
FRESH BLUEBERRY ALMOND TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
FRESH BERRY & ALMOND TARTS RECIPE: HOW TO MAKE IT | TASTE OF HOME
FRESH BLUEBERRY ALMOND TART - MASTERCOOK
From mastercook.com
RASPBERRY ALMOND FRANGIPANE TART RECIPE ~ BARLEY & SAGE
From barleyandsage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love