Strawberry Almond Tart Recipes

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ALMOND AND STRAWBERRY TART



Almond and Strawberry Tart image

Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an almond frangipane for the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
Pinch of salt
1 1/2 cups (3 sticks), plus 3 tablespoons unsalted butter
1/2 cup confectioners' sugar, plus more for sprinkling
2 large egg yolks
1 cup plus 2 tablespoons superfine sugar
1 1/2 cups whole blanched almonds
3 large eggs
1 pint large strawberries, tops removed and cut into quarters

Steps:

  • Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled, into cubes, and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, and flatten into a disk. Chill until very firm (about 1 hour).
  • Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven, and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
  • Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor, and place in a mixing bowl.
  • Let remaining 1 cup (2 sticks) of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time.
  • Spread mixture into the cooled pastry, and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack, and let cool.
  • Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar.

MR. D.'S STRAWBERRY -ALMOND TART



Mr. D.'s Strawberry -Almond Tart image

Provided by Molly O'Neill

Categories     dessert

Time 1h35m

Yield Six servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup cold unsalted butter, cut in pieces
1/4 cup ice water
4 ounces almond paste
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
2 pints fresh strawberries, hulled and halved
Confectioners' sugar, for garnish

Steps:

  • Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture is the size of small peas. Add the water and pulse until the dough barely begins to come together. Press the dough together with your hands, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees. Roll the dough out to a 1/8-inch thickness. Fit it into a 9-inch quiche dish. Line the dish with parchment paper, fill with pie weights or raw beans and bake for 25 minutes. Remove the paper and weights and bake for 2 minutes more. Set aside.
  • Place the almond paste and butter in a food processor and process until smooth. Mix in the flour, sugar and salt. Add the egg and vanilla and process until smooth. Scrape the mixture into the tart shell, spread evenly and bake until set, about 15 minutes. Cool.
  • Make a ring of strawberries around the edge of the dish, leaning the cut side of the berries up against the edge. Repeat, making concentric circles until the tart is covered. Just before serving, sift confectioners' sugar over the top. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 163 milligrams, Sugar 18 grams, TransFat 1 gram

ALMOND CUSTARD TART WITH STRAWBERRIES



Almond Custard Tart with Strawberries image

We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes one 9-inch tart

Number Of Ingredients 14

1/3 cup melted coconut oil
1/4 cup sugar
1/4 teaspoon kosher salt
1 large egg yolk
1 cup unbleached all-purpose flour
1/2 cup rolled oats
2 cups homemade or store-bought unsweetened almond milk
1/4 teaspoon kosher salt
1/2 vanilla bean, seeds scraped, or 1/2 teaspoon pure vanilla extract
4 large egg yolks
1/3 cup sugar
1/4 cup cornstarch
2 cups sliced strawberries, for serving
1/4 cup toasted sliced almonds, for serving

Steps:

  • Crust: Preheat oven to 350 degrees.
  • In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
  • Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

STRAWBERRY ALMOND TART



Strawberry Almond Tart image

Make and share this Strawberry Almond Tart recipe from Food.com.

Provided by _Pixie_

Categories     Pie

Time 2h

Yield 1 pie

Number Of Ingredients 10

1/4 cup unsalted thinly sliced almonds
1 cup butter (room temperature)
1 cup sugar
2/3 cup almond paste
2 eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pint strawberry (hulled)
1/3 cup apple jelly

Steps:

  • Preheat oven to 350 degrees F.
  • Spread almonds in a single layer on a baking sheet.
  • Bake 5-7 minutes until lightly browned.
  • Set aside to cool.
  • Butter and flour a 9" round cake pan.
  • Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
  • Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
  • Beat until well combined.
  • Add flour by 1/2 cups and beat until combined.
  • Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
  • Cool on rack for 20 minutes.
  • Remove from the pan and place on rack until completely cool.
  • Trim as required to make top of cake completely level.
  • Invert onto serving plate.
  • Set aside a single strawberry (the best looking one).
  • Slice the remaining strawberries into 1/4" slices.
  • Melt the jelly over low heat.
  • Brush 1/2 of the melted jelly over the top and sides of the cake.
  • Press the almonds on the sides of the cake.
  • Place the whole strawberry in the center of the cake.
  • Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
  • The entire top of the cake should be evenly covered in an attractive pattern.
  • Brush strawberries with the remaining jelly.

Nutrition Facts : Calories 4612.9, Fat 261.5, SaturatedFat 126.9, Cholesterol 1099.8, Sodium 1627, Carbohydrate 530.4, Fiber 24.7, Sugar 332.9, Protein 60.2

STRAWBERRY ALMOND TARTS



Strawberry Almond Tarts image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

1 stick unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour
1/2 pound almond paste
1/3 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick soft butter
2 eggs
1/4 cup all-purpose flour
1 pint strawberries, rinsed, hulled and sliced
1/2 cup sliced almonds
Whole berries and confectioners' sugar for finishing

Steps:

  • For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
  • For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
  • Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
  • Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
  • Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
  • Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.

STRAWBERRY ALMOND CREAM TART



Strawberry Almond Cream Tart image

From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake."

Provided by Mom2Rose

Categories     Tarts

Time 30m

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 13

36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Steps:

  • Preheat oven to 350°F.
  • To prepare crust, place crackers in a food processor; process until crumbly.
  • Add 2 tablespoons sugar, butter, and water; pulse just until moist.
  • Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
  • Bake at 350° for 10 minutes or until lightly browned.
  • Cool completely on a wire rack.
  • To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
  • Spread mixture evenly over bottom of tart shell.
  • To prepare topping, place 2 cups strawberries in food processor; process until pureed.
  • Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
  • Bring to a boil, stirring constantly.
  • Reduce heat to low; cook 1 minute.
  • Remove glaze from heat, and cool to room temperature, stirring occasionally.
  • Combine 4 cups strawberries and juice; toss to coat.
  • Arrange berries, bottoms up, in a circular pattern over filling.
  • Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
  • Sprinkle nuts around edge.
  • Cover and chill 3 hours.
  • Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutrition Facts : Calories 284.6, Fat 9.1, SaturatedFat 3.8, Cholesterol 17.3, Sodium 192.3, Carbohydrate 48.5, Fiber 2.6, Sugar 33.5, Protein 4

INDIVIDUAL STRAWBERRY & ALMOND TARTS



Individual strawberry & almond tarts image

Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 45m

Number Of Ingredients 6

375g pack ready-rolled puff pastry
25g butter , melted
200g marzipan , thinly sliced
400g large strawberry , hulled and sliced
25g golden caster sugar
25g toasted flaked almonds

Steps:

  • Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
  • Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

Nutrition Facts : Calories 473 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.73 milligram of sodium

STRAWBERRY TART IN AN ALMOND NUT CRUST



Strawberry tart in an almond nut crust image

Provided by Moira Hodgson

Categories     easy, dessert

Time 1h10m

Yield TK

Number Of Ingredients 11

5 ounces finely ground blanched almonds
1/4 pound unsalted butter, at room temperature
4 tablespoons sugar
1 1/2 cups flour
1 small egg, beaten
1/2 teaspoon vanilla extract
3 pints of perfect, ripe strawberries, approximately
1 six-ounce jar of red-currant jelly
1 tablespoon plain gelatin
1/4 cup Grand Marnier
Nasturtium flowers for garnish, optional

Steps:

  • Mix all the crust ingredients together until well blended.
  • Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
  • Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
  • To assemble, hull the berries and arrange them upside down in the tart shell.
  • Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
  • Decorate the tart with bright orange nasturtium flowers.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 15 milligrams, Sugar 16 grams, TransFat 0 grams

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STRAWBERRY TART THE CLASSIC FRENCH RECIPE - SWEETLY CAKES
2022-06-14 Preheat the oven to 338°F / 170°C and bake the tart for 15 minutes. Remove the tart crust without turning off the oven. Fill the inside with the almond cream and smooth with a spatula. Return to the oven for another 15 minutes. Remove the tart ring and bake for another 5 minutes and bake until golden brown.
From sweetlycakes.com
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ALMOND TART RECIPE WITH FRESH STRAWBERRIES AND WHIPPED CREAM
2018-04-20 Preheat the oven to 350°. Crust: Add all of the ingredients to a food processor and pulse until it forms a meal. Transfer the mixture to a 10" tart pan and press down to mold it to the pan. Add on a circle piece of parchment paper and dried beans and par …
From billyparisi.com
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Top Asked Questions

How do you bake a strawberry strawberry tart?
Fill the tart crust with the strawberry mixture and crumble the reserved dough on top. Sprinkle with the sliced almonds. Place the tart on a baking sheet to catch any butter that seeps out during baking. Bake the tart for 45 to 50 minutes, until it's golden brown. Remove it from the oven and let the tart cool before slicing.
Where does strawberry almond tart come from?
This strawberry almond tart originally comes from King Arthur Flour. It’s a long time favorite, endlessly adaptable and always a crowd-pleaser. I first made it with sweet summer cherries a couple of summers ago, and it’s become a recipe I return to over and over again.
What is the best filling for a strawberry tart?
For the filling: Toss together the strawberries, sugar, cornstarch, vanilla seeds, and lemon juice in a bowl and let rest at room temperature while the dough chills. Fill the tart crust with the strawberry mixture and crumble the reserved dough on top. Sprinkle with the sliced almonds.
Is strawberry almond tart gluten free?
Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart – a wonderfully simple and delicious Spring dessert that everyone can enjoy. Gluten free friendly. I’ve been baking with a lot of chocolate lately, so it’s probably time for me to return to my other true love: berries.

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