Raspberry Almond Lattice Tart Recipes

RASPBERRY ALMOND TART

Steps:

• Preheat the oven to 400 degrees F.
• Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
• Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
• NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

RASPBERRY ALMOND TART

Steps:

• In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

RASPBERRY ALMOND LATTICE TART

Steps:

• Make pastry dough:
• Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
• Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
• Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
• Make raspberry filling:
• Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
• Make almond mixture:
• Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
• Assemble and bake tart:
• Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
• Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
• Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

RASPBERRY AND ALMOND TART

Steps:

• Mix the flour, sugar, and lemon peel, in a food processor.
• Add the butter and pulse until the mixture resembles a coarse meal.
• Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
• Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400°F
• Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
• Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
• Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
• Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
• Bake until the crust is golden, 35 to 40 minutes.
• Allow to cool.
• Sprinkle with the almonds and dust with the powdered sugar, if you wish.
• Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
• Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
• *There are several good almond paste recipes on Zaar.

RASPBERRY AND BLUEBERRY ALMOND TART

Steps:

• Preheat the oven to 400 degrees F.
• Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
• Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
• Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

ALMOND AND RASPBERRY TART

Steps:

• Preheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.
• Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
• Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.

ALMOND RASPBERRY LATTICE BARS

Steps:

• Preheat oven to 325 degrees F.
• Prepare shortbread mix according to package directions, adding almond extract to the dough.
• Put aside one cup of the dough.
• Press the remaining dough into a 9" square cake pan, covering the bottom and partly up the sides.
• Spread evenly with jam.
• Roll the reserved dough into pencil-like strips and place diagonally across the jam.
• Bake for 35-45 minutes.
• Cool and cut into bars.
• (I usually cut while warm, and again when cool).

FRESH RASPBERRY ALMOND TRAY TART

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.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

RASPBERRY-ALMOND TART

Steps:

• Heat oven to 375°F. Coat baking sheet with cooking spray.
• In medium bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir in oil and 2 tablespoons yogurt to make a soft, slightly sticky dough. If dough is too stiff, add remaining 1 tablespoon yogurt.
• Place dough on prepared baking sheet and, using lightly oiled hands, pat evenly into a 10-inch circle. Place a 9-inch cake pan right side up on dough and trace around bottom of pan with sharp knife, being careful only to score surface of dough. With fingers, push up and pinch dough around outside of pan to make a 9-inch crust with a 1/4-inch rim. Remove cake pan. Bake 12 minutes on baking sheet. Scatter chocolate chips evenly over surface of crust and bake until chocolate melts and crust is firm and golden, 3 to 4 minutes more. Remove from oven and spread chocolate over crust to make an even layer. Set aside to cool.
• In small, microwaveable bowl, combine fruit spread and almond extract. Microwave on High for 10 to 15 seconds, or until melted. Brush a generous tablespoon evenly over crust. Arrange raspberries evenly over crust. Brush remaining spread evenly over berries, making sure to get some of the spread between berries to secure them. Sprinkle with almonds.
• Refrigerate at least 30 minutes, or until spread has jelled.