Fresh Fruit Tart With Almond Press In Crust Recipes

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CITRUS TART WITH SHORTBREAD ALMOND CRUST



Citrus Tart with Shortbread Almond Crust image

Provided by Nancy Fuller

Categories     dessert

Time 6h10m

Yield One 9-inch tart

Number Of Ingredients 18

4 large eggs
2 tablespoons heavy cream
3/4 cup granulated sugar
2/3 cup clementine juice (or substitute with orange juice)
2/3 cup grapefruit juice
3 tablespoons cornstarch
Shortbread Almond Crust, prebaked, recipe follows
Citrus Whipped Cream, for topping, recipe follows
1 tablespoon citrus zest (clementine, orange or grapefruit), for sprinkling
5 ounces shortbread cookies
1 cup whole almonds
1/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 tablespoon citrus zest (clementine, orange or grapefruit)

Steps:

  • Add the eggs and cream to a medium bowl and whisk together until combined.
  • In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
  • Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
  • Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
  • Preheat the oven to 350 degrees F.
  • Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
  • Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
  • Cool completely on a wire rack before filling.
  • In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST



Fresh Fruit Tart With Almond Press-In Crust image

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

Crust:
2 large egg yolks
1 cup all-purpose flour
½ cup almond flour (such as Bob's Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour
3 Tbsp. sugar
1 tsp. kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
Custard and assembly:
2 cups whole milk
1 tsp. vanilla paste or 1½ tsp. vanilla extract
4 large egg yolks
⅓ cup sugar
¼ cup cornstarch
¼ tsp. kosher salt
3 Tbsp. unsalted butter, cut into pieces
12 oz. fresh blueberries
6 oz. fresh blackberries, halved if very large
Special Equipment: A (9"-diameter) springform pan or tart pan with removable bottom

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.

FRESH FRUIT TARTS



Fresh Fruit Tarts image

This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.

Provided by Duff Goldman

Categories     dessert

Time 2h10m

Yield One 9-inch tart or four 4-inch mini tarts

Number Of Ingredients 21

3 large (42 grams) egg yolks
1/4 cup (57 grams) heavy cream
2 3/4 cups (413 grams) all-purpose flour, plus more for dusting
1 cup (226 grams) cold unsalted butter, cubed
1/2 cup (100 grams) granulated sugar
Pinch of kosher salt
4 large (56 grams) egg yolks
1/2 cup (100 grams) granulated sugar
3 tablespoons (30 grams) cornstarch
Pinch of kosher salt
2 cups (480 grams) whole milk
2 tablespoons (28 grams) unsalted butter, at room temperature
2 teaspoons (5 grams) pure vanilla extract
1/2 cup (165 grams) apricot jam
2 tablespoons water
1/2 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 kiwi
1 mango
2 figs

Steps:

  • Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
  • Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
  • Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
  • Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
  • In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
  • Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
  • Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
  • Bake the tart shell or shells: Preheat the oven to 400 degrees F.
  • Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
  • Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
  • Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
  • Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
  • Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
  • Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
  • Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
  • Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
  • Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
  • Cut and serve immediately or refrigerate for up to 12 hours.

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

SUMMER FRUIT TART FROM ALMOND BREEZE®



Summer Fruit Tart from Almond Breeze® image

Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 9

1 egg
1 tablespoon cornstarch
1 tablespoon maple syrup
1 cup Unsweetened Vanilla Almond Breeze Almondmilk
1 prepared tart shell
½ cup sliced fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries

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.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g

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.

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From instructables.com


FRESH FRUIT TART WITH GRAHAM CRACKER CRUST RECIPE
Press the crust down firmly and refrigerate for 1–2 hours to set. What's the best way to bake a fruit tart? Divide the crust between the tarts or use 1 regular pie pan instead. Press the crust down firmly and refrigerate for 1–2 hours to set. If you want to bake the crust place it in a 375 degree oven for 5–6 minutes or until golden brown ...
From recipegoulash.cc


FRESH FRUIT TART WITH VANILLA PASTRY CREAM - FLAVOUR AND SAVOUR
2022-03-10 Pastry Cream Filling. In a medium saucepan, heat the milk and vanilla over medium heat until it begins to boil. Meanwhile, in a medium bowl, whisk the egg yolks with the sugar until light yellow and fluffy. Sift the cornstarch into the egg yolk mixture a little at a time and whisk until no lumps remain.
From flavourandsavour.com


FRESH FRUIT TART WITH ALMOND PRESS IN CRUST FOOD
Crust: 2 large egg yolks: 1 cup all-purpose flour: ½ cup almond flour (such as Bob's Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour: 3 Tbsp. sugar: 1 tsp. kosher salt: ½ cup (1 stick) chilled unsalted butter, cut into pieces: Custard and assembly: 2 cups whole milk: 1 tsp. vanilla paste or 1½ tsp. vanilla extract: 4 ...
From wikifoodhub.com


FRENCH FRUIT TARTS WITH ALMOND CREAM FILLING - G'DAY SOUFFLé
2015-05-15 For the almond cream. Cream together the softened butter and sugar using electric beaters. Add the egg, vanilla and almond meal and mix until smooth. Spoon the mixture into the inside of each tart, filling it almost to the top. Place the tarts on a baking sheet and bake for about 15 minutes or until the almond cream mixture turns light brown.
From gdaysouffle.com


EASY FRUIT TART RECIPE WITH ALMOND | SALT AND VANILLA
Take egg wash and brush around the edges of the pastry. Top with almond slices and place in a preheated oven at 425 degrees. Cook for 20-25 minutes until golden brown. You might want to rotate and re-adjust from the bottom rack in your oven to the top rack with both pans, for even baking. Once golden brown take out and cool completely.
From saltvanilla.com


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Top Asked Questions

How to make oat-almond apple tart?
Take three quarters of the oat-almond dough and press it into a deep 9-inch round tart pan and press until it is molded. Chill the dough while you prepare the apples. In a large bowl, mix together the apples, lemon juice, sugar, and cinnamon until combined. Set aside. Next, place the tart pan on a sheet tray and add the apples into it.
What do you think of the tart crust and custard?
The tart crust is crumbiernd brown which was probably the sugar and the almond flour, but I really did enjoy the taste. The recipe is kid friendly with the use of hands so that was a big plus. I like the custard, but I found three minutes was not nearly enough time to let have the cornstarch thicken the custard.
How do you make the crust of a lemon tart?
The process of making the crust is the exact same as making a regular crust. You want to press the dough into the tart shell so that it molds perfectly to it. You want to set the pan in the fridge to let the butter harden up and make the crust stay in place.
What goes well with almond and oat tart crust?
The almond and oat combo is just beyond delicious and goes amazing with the cinnamon apples in between. The process of making the crust is the exact same as making a regular crust. You want to press the dough into the tart shell so that it molds perfectly to it.

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