Fresh Fruit Tart With Almond Press In Crust Recipes

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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.

GLUTEN- AND DAIRY-FREE FRESH FRUIT TART



Gluten- and Dairy-Free Fresh Fruit Tart image

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

1 cup (240 milliliters) unsweetened almond milk (see Cook's Note)
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 cup (50 grams) granulated sugar
1/4 cup (30 grams) tapioca flour
1 large egg
Nonstick cooking spray, for the pan
3/4 cup (90 grams) gluten-free all-purpose flour
2/3 cup (60 grams) almond flour
2 tablespoons (23 grams) certified gluten-free oat flour
2 tablespoons (15 grams) tapioca flour
1/4 cup (50 grams) granulated sugar
1/4 teaspoon kosher salt
6 tablespoons (84 grams) vegan unsalted butter, cubed and chilled
2 tablespoons ice water
6 fresh large strawberries, hulled and halved
1 medium kiwi, peeled and sliced into 1/4-inch rounds
1/2 cup fresh blueberries
1/3 cup fresh blackberries

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.

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