Puff Pastry Tart Filled With Almond Cream Recipes

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PUFF PASTRY TART FILLED WITH ALMOND CREAM



Puff Pastry Tart Filled with Almond Cream image

Categories     Nut     Dessert     Bake     Quick & Easy     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/4 cup pure almond paste (2 ounces)
1/4 cup granulated sugar
3 tablespoons unsalted butter, softened
2 large eggs
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
1 dried bean such as a lima bean (optional)
1/2 tablespoon confectioners sugar

Steps:

  • Preheat oven to 450°F.
  • Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth. Add 1 egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated.
  • Roll out 1 puff pastry sheet into an 11 1/2-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut out an 11-inch round by tracing around an inverted plate with tip of a paring knife. Transfer round to a buttered large baking sheet (not dark metal, or pastry may brown too much), discarding trimmings, and chill. Repeat procedure with second pastry sheet, leaving round on floured surface.
  • Beat remaining egg with a fork and brush some over top of second round. Score round decoratively all over using tip of knife, then make several small slits all the way through pastry, at about 2-inch intervals, to create steam vents.
  • Brush some of egg in a 1-inch-wide border around edge of chilled pastry round (on baking sheet). Mound almond cream in center of chilled round, spreading slightly, and bury bean in cream. Immediately cover with decorated round and press edges together lightly. Holding a small spoon with side at an angle, press around edge to seal galette decoratively.
  • Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes. Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes. Serve warm.

ALMOND CREAM-PUFF RING



Almond Cream-Puff Ring image

This recipe is so easy to make, but your guests will think you spent all day in the kitchen! Delicious! Make about 3 hours before serving.

Provided by SYNCHORSWIM

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix
1 ¼ cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
½ cup semi-sweet chocolate chips
1 tablespoon butter
1 ½ teaspoons milk
1 ½ teaspoons light corn syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
  • In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
  • Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
  • To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
  • To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 26.7 g, Cholesterol 136.9 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 14.6 g, Sodium 320.2 mg, Sugar 13.6 g

ALMOND PASTRY PUFFS



Almond Pastry Puffs image

This tender, nutty almond pastry is one of my favorite brunch treats. It looks and tastes so special, people won't believe you made it yourself. It's good that the recipe makes two! -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Brunch

Time 1h

Yield 2 pastries (11 servings each).

Number Of Ingredients 12

2 cups all-purpose flour, divided
1/4 teaspoon salt
1 cup cold butter, divided
2 tablespoons plus 1 cup cold water, divided
1/4 teaspoon almond extract
3 large eggs
FROSTING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
4 teaspoons water
1/4 teaspoon almond extract
2/3 cup chopped almonds, toasted

Steps:

  • In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

Nutrition Facts : Calories 189 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

FRUITY ALMOND PUFF PASTRY TART



Fruity Almond Puff Pastry Tart image

We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (approximately 9.75 by 10 inches)
3/4 cup slivered almonds
1/2 cup sugar, plus extra for finishing
3/4 stick (6 tablespoons) unsalted butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons almond extract
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
2 tablespoons apricot jam
2 pints fresh raspberries

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
  • Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
  • While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
  • Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
  • In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
  • Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

PUFF-PASTRY FRUIT TART WITH ALMOND CREAM



Puff-Pastry Fruit Tart with Almond Cream image

Provided by Jackie O'Halloran

Categories     Fruit     Dessert     Bake     Quick & Easy     Almond     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1/2 17 1/4-ounce package (1 sheet) frozen puff pastry sheets, thawed
1 egg, beaten to blend (glaze)
1 7-ounce package almond paste
3 tablespoons whipping cream
1/2 cup apricot jam
1/4 teaspoon ground ginger
Sliced assorted fresh fruit (such as kiwi fruit, strawberries and bananas)

Steps:

  • Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
  • Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
  • Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

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