Strawberry Blueberry Almond Tart Recipes

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FRESH BERRY & ALMOND TARTS



Fresh Berry & Almond Tarts image

We had a "Taste of Home" party with friends who love to try new recipes. These appetizers were a hit. -Sheila Wyum, Rutland, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 tarts.

Number Of Ingredients 8

1 package (14.1 ounces) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
2 cups fresh blueberries
2 cups fresh raspberries
1/4 cup sliced almonds, toasted
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

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.

BLUEBERRY & ALMOND TART



Blueberry & almond tart image

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 8

85g softened butter
175g caster sugar
175g ground almonds
2 eggs , beaten
few drops almond extract
2 x 125g punnets blueberries
23-24cm cooked shortcrust pastry tart case (see 'goes well with')
icing sugar , for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  • Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  • Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

STRAWBERRY TARTS



Strawberry Tarts image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY, BLUEBERRY ALMOND TART



Strawberry, Blueberry Almond Tart image

Low fat spring dessert! Thymes light green leaves give this dessert a slightly minty, lemony aroma and flavor. You can top with low fat whipped cream! Nice for Mother's Day!

Provided by Rita1652

Categories     Dessert

Time 28m

Yield 8 serving(s)

Number Of Ingredients 8

6 eggs, separated (at room temperature)
1 cup almond flour
1/2 teaspoon minced fresh thyme
1/4 cup sugar
1/4 cup orange marmalade
2 pints strawberries, washed hulled and halved
1/2 cup blueberries
2 tablespoons toasted sliced almonds

Steps:

  • Preheat the oven to 350°F 2. Spray a 10" removable bottom tart pan with a non-stick cooking spray.
  • In a mixing bowl, whip the egg yolks and 1 tablespoon of water on high speed until thick and lemon colored, about 5 minutes. Fold the almond flour and thyme into the yolks.
  • In a clean bowl, whip the egg whites and sugar until medium peaks form, about 2 to 3 minutes. Add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined.
  • Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about 5 to 8 minutes.
  • Cool for 15 minutes. Remove from the pan and place on a rack to cool.
  • Melt marmalade in microwave until it is runny and brush the top of the tart with half of it.
  • Lay the strawberries on the glaze in a circle starting from the outside inches Ending with a mound in the middle of the tart.
  • Fill gaps with blueberries.
  • Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. Sprinkle with almonds. Garnish with thyme sprig.

Nutrition Facts : Calories 146, Fat 4.8, SaturatedFat 1.2, Cholesterol 158.6, Sodium 59.1, Carbohydrate 21.6, Fiber 2.2, Sugar 17.7, Protein 5.7

FRESH BLUEBERRY ALMOND TART



Fresh Blueberry Almond Tart image

An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

2 cups fresh blueberries
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon almond extract
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup sliced almonds
1 teaspoon white decorator sugar crystals

Steps:

  • Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
  • Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
  • Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
  • Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

BLUEBERRY-ALMOND TART



Blueberry-Almond Tart image

Categories     Food Processor     Fruit     Nut     Dessert     Bake     Blueberry     Almond     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Filling
4 1/2-pint baskets fresh blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
2 large egg yolks
2 teaspoons cornstarch
3 tablespoons unsalted butter
1 teaspoon grated lemon peel
Crust
1 cup all purpose flour
1/4 cup plus 2 tablespoons sliced almonds, lightly toasted
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon almond extract
1/2 cup red currant jelly

Steps:

  • For filling:
  • Combine 2 baskets berries, sugar, and lemon juice in heavy medium saucepan. Coarsely mash berries. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 7 minutes. Whisk yolks and cornstarch in medium bowl. Gradually whisk in half of hot berry mixture; return to pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in butter and lemon peel. Transfer filling to bowl. Cover and chill overnight.
  • For crust:
  • Lightly butter 9-inch-diameter tart pan with removable bottom. Blend flour, 1/4 cup sliced almonds, sugar, and salt in processor until almonds are finely ground. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk egg yolk and almond extract in small bowl; add to processor and blend until moist clumps form. Gather dough into ball; flatten into disk. Press dough onto bottom and up sides of prepared pan. Pierce crust all over with fork; freeze 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust is golden, about 18 minutes longer. Cool crust completely on rack.
  • Spread filling in crust; sprinkle remaining 2 baskets berries over. Stir currant jelly in small saucepan over medium heat until melted; brush over berries. Sprinkle remaining 2 tablespoons sliced almonds around edge of tart. Cover loosely with foil and chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Remove pan sides. Place tart on platter. Serve cold or at room temperature.

SIMPLEST STRAWBERRY TART



Simplest Strawberry Tart image

This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm. The only tricky part is the crust, which could crack as you transfer it to a serving board. But if that happens, don't despair. It's meant to be effortlessly loose and casual, and you can cover the damage with swirls of mascarpone and a blanket of berries.

Provided by Emily Weinstein

Categories     pies and tarts, dessert

Time 3h

Yield 8 servings

Number Of Ingredients 10

2/3 cup/85 grams all-purpose flour
2/3 cup/85 grams rye flour
1/2 teaspoon salt
1 1/2 teaspoons apple cider vinegar
9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten, for egg wash
1 cup/225 grams mascarpone, at room temperature
3 tablespoons granulated sugar
1 pound/450 grams small, sweet strawberries
3 tablespoons high-quality strawberry jam

Steps:

  • Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
  • Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
  • Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
  • Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
  • Position a rack in the center of the oven and heat to 400 degrees.
  • On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
  • Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
  • Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
  • Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 261 milligrams, Sugar 12 grams, TransFat 1 gram

HEAVENLY BLUEBERRY TART



Heavenly Blueberry Tart image

Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

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From greatbritishchefs.com


ALMOND AND STRAWBERRY TART RECIPE - RUTH ROGERS, ROSE GRAY
Web Apr 29, 2022 1 2/3 cups all-purpose flour 1 1/4 sticks (5 ounces) cold unsalted butter, cut into 1/2-inch dice Pinch of salt 2/3 confectioners' sugar 2 large egg yolks Filling 1/2 …
From foodandwine.com


BAKEWELL TART WITH RASPBERRIES - SIMPLY HOME COOKED
Web Jun 3, 2021 Bake the tart at 380 degrees Fahrenheit for 15-20 minutes. Remove the tart from the oven. Spread 1/2 cup of raspberry jam into the tart shell. Fill it with the almond …
From simplyhomecooked.com


DESSERTS WITH STRAWBERRIES AND BLUEBERRIES RECIPES - YUMMLY
Web Apr 8, 2023 greek yogurt, honey, honey, lavender, strawberry, lavender, strawberries and 4 more Chocolate Cake with Cream Cheese and Berries Ananás e Hortelã butter, baking …
From yummly.com


LEMON BLUEBERRY TART RECIPE - SPATULA DESSERTS
Web Jul 1, 2020 Lemon: This Lemon blueberry tart will be filled with a simple lemon curd. For making lemon curd make sure you use fresh, organic lemon one which has no chemicals …
From spatuladesserts.com


KETO POP TARTS - SUGAR FREE , GLUTEN FREE
Web Aug 21, 2021 Allow to cool. Mix the icing in a bowl with a teaspoon until smooth. Add the water a few drops at a time until to your desired thickness, approximately 1 tbsp. Ice the …
From sugarfreelondoner.com


55 HEALTHY STRAWBERRY RECIPES | COOKING LIGHT
Web Apr 19, 2010 You can buy strawberry puree or make it yourself: Blend 16 ounces thawed frozen strawberries in a food processor. Strain through a fine sieve; discard seeds. Serve …
From cookinglight.com


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