RASPBERRY-MARZIPAN TART
Two layers of raspberry preserves sandwich an almond-paste-like center in the raspberry-marzipan tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Dough:Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or rub it in with your fingers until small bits remain. Stir in egg, and mix until a dough forms. Fit dough into a buttered 9-inch pie plate using plastic wrap or wet fingers. Spread 1/4 cup plus 2 tablespoons preserves on bottom of tart shell. Refrigerate until firm, about 20 minutes.
- Filling:Preheat oven to 350 degrees. Beat together butter, sugar, and extracts with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in nuts. Spread filling over preserves in tart shell.
- Bake tart until crust is deep golden brown and filling is set, 40 to 45 minutes. Transfer to a wire rack, and let cool completely, about 1 hour. Spread with remaining 1/4 cup preserves. Tart can be stored at room temperature, tented with foil, up to 1 day. Or, after tart cools, store it at room temperature, wrapped in plastic, then foil, up to 3 days; spread with preserves before serving.
RASPBERRY-MARZIPAN TARTS
Provided by Lesley Porcelli
Categories Berry Dairy Egg Fruit Nut Dessert Bake Raspberry Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Crust:
- Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Heat oven to 350°F. Divide dough in half; reserve half for Chocolate-Banana Tarts or freeze, well-wrapped, for another use. Divide remainder into 4 pieces. With lightly floured fingertips, press 1 piece into each tart pan, working dough up the sides evenly. (If dough tears on bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard). Top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet and bake 10 minutes. Remove foil and rice from each crust; discard. Return crust to oven; cook until golden, about 5 minutes more. Keep oven on.
- Filling:
- Combine butter and sugar. Beat in yolk, followed by flour, until combined. Beat in milk until incorporated. Divide filling among tart shells and bake until puffed, about 15 minutes.
- Fruit:
- Heat preserves with 1 tablespoon water in a small sauté pan over low heat until melted, about 3 minutes. Press through a sieve into a bowl. Let cool. Arrange about 7 raspberries on top of each tart. Brush glaze onto raspberries and drizzle remaining glaze over raspberries until covered. Serve immediately.
RASPBERRY MARZIPAN TART
A simple to make but very rich dessert. Serve small slices of this decadent treat :) Garnish with Fresh Strwberries for a more elegant presentation if you like.
Provided by Steve P.
Categories Pie
Time 1h10m
Yield 1 Nine inch tart, 16 serving(s)
Number Of Ingredients 13
Steps:
- For crust layer: Combine flour, sugar, baking powder, butter and egg with pastry blender until dough forms.
- Press dough over bottom and up sides of greased 9-inch round cake pan or pie pan.
- Spread 1/4 cup preserves over dough.
- Chill while preparing filling.
- For Filling: In small bowl, cream butter with sugar and almond extract until light and fluffy.
- Add eggs, 1 at a time beating well after each addition.
- Stir in almonds.
- Spoon filling over preserves layer.
- Spread gently.
- Bake at 350 degrees 40-50 minutes or until deep golden brown.
- Cool 2 hours.
- Loosen edges.
- Gently remove from pan.
- Spread with remaining 1/4 cup preserves.
- Drizzle Glaze over tart.
- For Glaze: Combine powdered sugar and lemon juice and blend well.
Nutrition Facts : Calories 294.1, Fat 17.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 70.1, Carbohydrate 32.5, Fiber 1.4, Sugar 21.6, Protein 4.2
RASPBERRY FRANGIPANE TART
I love my 9-inch fluted tart pan with the removable bottom. It's the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted dessert edge. Here I filled it with a tender almond-scented raspberry and frangipane tart. Gorgeous pastry, cake-like almond filling and tangy fruit makes a lovely combination. And, thanks to my favorite pan, it looks just as good as it tastes.
Provided by Samantha Seneviratne
Categories dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
- Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
- For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
- Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
- Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.
STRAWBERRY MARZIPAN TART
Provided by Food Network
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
- Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
- Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
- Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
- Remove the tart from the oven and let cool to room temperature.
- Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
- Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
- Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
- Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
- Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour.
- Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl.
- Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
- Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
- To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill.
- Yield: 2 1/2 pounds
RASPBERRY-MARZIPAN COFFEE CAKE
This is so yummy - and really easy. I found it in Betty Crocker's New Cookbook, and avoided it for years because of the almond paste (to me, it's an exotic ingredient). I was really missing out!
Provided by evewitch
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
- Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
- Stir in almonds; set aside.
- Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
- Beat on medium about 2 minutes, scraping down the bowl occasionally.
- Spread half the batter in the pan.
- Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
- Repeat with the remaining batter, almond paste, raspberries and streusel.
- Bake about 50 minutes.
- This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.
More about "raspberry marzipan tart recipes"
QUICK AND EASY RASPBERRY TART WITH MARZIPAN - DANISH THINGS
From danishthings.com
Reviews 2Servings 8Cuisine DenmarkCategory Fruit Tart, Pie
10 BEST MARZIPAN TART RECIPES | YUMMLY
From yummly.com
RASPBERRY-MARZIPAN TARTS RECIPE | SELF
From self.com
Servings 4Calories 238 per servingEstimated Reading Time 2 mins
RASPBERRY MARZIPAN TART | RECIPE | RASPBERRY RECIPES, ALMOND …
From pinterest.co.uk
RASPBERRY CHOCOLATE TART - THE BAKE SCHOOL
From bakeschool.com
RASPBERRY GALETTE RECIPE | SUMMER DESSERTS | TESCO REAL FOOD
From realfood.tesco.com
RASPBERRY MASCARPONE TART RECIPE | PBS FOOD
From pbs.org
RECIPE FOR RASPBERRY-RHUBARB MARZIPAN TARTS
From hindsjerseyfarm.com
RASPBERRY FRANGIPANE TART - SPATULA DESSERTS
From spatuladesserts.com
RASPBERRY MARZIPAN TART | RECIPE | ALMOND RECIPES ... - PINTEREST
From pinterest.com
RASPBERRY MARZIPAN TART - RECIPE GOLDMINE
From recipegoldmine.com
RASPBERRY MARZIPAN TART | RECIPE | ALMOND RECIPES, RASPBERRY …
From pinterest.ca
BEST RASPBERRY-MASCARPONE FREEFORM TART RECIPE - HOW TO MAKE …
From 177milkstreet.com
RASPBERRY MARZIPAN TART | RECIPE | RASPBERRY RECIPES, ALMOND …
From pinterest.ca
RASPBERRY MARZIPAN TART | BETTER HOMES & GARDENS
MARZIPAN RASPBERRY TART : BAKING
From reddit.com
LINGONBERRY AND RASPBERRY MARZIPAN TART - KUALI
From kuali.com
RECIPE: RASPBERRY MARZIPAN TART (PILLSBURY BAKE-OFF 1984 ...
From recipelink.com
RASPBERRY MARZIPAN TART RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
APRICOT-RASPBERRY MARZIPAN TART — SHAUNA SEVER
From shaunasever.com
RASPBERRY-MARZIPAN TART
From mealplannerpro.com
EASY RASPBERRY TARTS | SIMPLE & DELICIOUS | ALL SHE COOKS
From allshecooks.com
RASPBERRY AND MASCARPONE TART | RICARDO
From ricardocuisine.com
11 MARZIPAN CAKE RECIPES WE LOVE - TASTE OF HOME
From tasteofhome.com
RASPBERRY MARZIPAN TART RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY MARZIPAN CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RASPBERRY FRANGIPANE TARTS | VEGAN RECIPE - CHOOSE TASTY
From choosetasty.com
RASPBERRY-RHUBARB MARZIPAN TARTS RECIPE
From recipegoldmine.com
FRESH RASPBERRY MARZIPAN TART - CHATELAINE
From chatelaine.com
RASPBERRY-MARZIPAN TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST RASPBERRY FRANGIPAN TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
APRICOT-RASPBERRY MARZIPAN TART - ALL YOU RECIPES
From american-recipes.blogspot.com
RASPBERRY-MARZIPAN TARTS - GLUTEN FREE RECIPES
From fooddiez.com
CHOCOLATE RASPBERRY CREAM TART - DRISCOLL'S
From driscolls.com
RASPBERRY MARZIPAN TART - RECIPE - COOKS.COM
From cooks.com
PISTACHIO MARZIPAN BROWNIE TART - SUGARHERO
From sugarhero.com
RASPBERRY FRANGIPANE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #pies-and-tarts #desserts #fruit #american #scandinavian #european #holiday-event #kid-friendly #romantic #cakes #pies #easter #english #nuts #belgian #dietary #gifts #christmas #new-years #thanksgiving #low-sodium #wedding #valentines-day #low-in-something #berries #raspberries #taste-mood #number-of-servings #4-hours-or-less
You'll also love