Mixed Fruit Almond Tart Recipes

MIXED FRUIT TART

Steps:

• To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.
• Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.
• Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.
• Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

MIXED FRUIT ALMOND TART

Steps:

• Preheat the oven to 375°F.
• Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
• Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled.
• Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
• Note: You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.

ALMOND TART WITH STONE FRUIT AND LIME MERINGUE

Steps:

• Preheat oven to 350°F. Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean; save pod for another use. Add butter and toss to coat. Work in butter with your fingers until mixture resembles coarse meal with some pea-size pieces of butter remaining.
• Using a fork, gently mix in egg, then turn out onto a clean surface and gently knead just until dough comes together (do not overwork). Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup. Cover and chill until very firm, at least 1 hour.
• Line dough with parchment or foil, leaving an overhang. Fill with pie weights or dried beans. Bake crust until edges are dry, 20-25 minutes. Remove parchment and weights and bake crust again until dry but not quite browned, 10-15 minutes. Transfer to a wire rack; let cool.
• Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
• Combine milk and cream in a medium saucepan, then scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat; discard vanilla pod.
• Whisk egg yolks, granulated sugar, all-purpose flour, cornstarch, and salt in a medium bowl until very pale and fluffy, about 3 minutes. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.
• Press pastry cream through a finemesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface; chill until cold, at least 2 hours.
• Pulse almonds in a food processor until very finely chopped. Add powdered sugar and butter and process until smooth. Add egg whites; process just to combine. Fold into chilled pastry cream, then fold in white chocolate.
• Filling can be made 2 days ahead. Cover and chill.
• Preheat oven to 350°F. Combine almonds, butter, and 1 tablespoon granulated sugar in a small bowl. Scrape filling into cooled crust and top with almonds. Bake tart until filling is puffed and set and edges are golden brown, 45-50 minutes. Transfer to a wire rack; let cool.
• Just before serving, make the meringue. Using an electric mixer on medium-high speed, beat egg whites until frothy, about 1 minute. With motor running, gradually add remaining 1/4 cup granulated sugar; beat until stiff peaks form, 5-7 minutes. Mix in 1/2 teaspoon lime zest and lime juice. Serve tart topped with lime meringue, fruit, and more lime zest.
• Tart can be baked 2 days ahead. Store tightly wrapped at room temperature.

SUMMER FRUIT TART FROM ALMOND BREEZE®

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.

VANILLA-ALMOND FRUIT TART

Steps:

• Reserve 1 Tbsp. nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom and up side of 9-inch tart pan or pie plate.
• Beat pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 3 hours or until firm. Top with fruit and reserved nuts just before serving.

MIXED-FRUIT TART

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
• In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
• In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.

DRIED FRUIT AND ALMOND TART

Steps:

• For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
• Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
• Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.