Strawberry Marzipan Tart Recipes

RASPBERRY-MARZIPAN TARTS

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.

STRAWBERRY TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
• With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
• Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
• Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
• Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
• In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

INDIVIDUAL STRAWBERRY & ALMOND TARTS

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.

MARZIPAN-TOPPED STRAWBERRY LAYER CAKE

Steps:

• For Cake:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch square pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment.
• Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Mix nuts, flour and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into batter in 2 additions. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Cut around cake in pan. Turn cake out onto rack. Peel off parchment; cool cake completely.
• For Buttercream:
• Whisk yolks, sugar and flour in medium bowl until well blended. Bring half and half to simmer in heavy medium saucepan. Slowly pour hot half and half into egg mixture, whisking constantly. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Transfer mixture to medium bowl. Add 8 ounces white chocolate and vanilla extract and stir until chocolate melts and mixture is smooth. Press plastic wrap on surface of pastry cream to prevent skin from forming; cool. (Can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
• Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in large bowl until fluffy. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
• Melt jam in heavy small saucepan over medium heat. Stir remaining 4 tablespoons brandy into jam. Cut cake horizontally, into 2 even layers. Place 1 layer on 8-inch cardboard square. Brush half of jam over. Spread 1 cup buttercream over jam. Cover buttercream layer completely with whole strawberries, stem end down. Set aside 1/2 cup buttercream; spoon remaining buttercream over berries, spreading buttercream between and around berries. Spread remaining jam over second cake layer. Place cake, jam side down, atop buttercream. Press cake gently to adhere. Refrigerate cake until buttercream is firm. (Can be prepared 1 day ahead. Cover cake and remaining buttercream separately and chill. Bring buttercream to room temperature before continuing.)
• Knead marzipan and 2 drops green coloring in large bowl until color is evenly distributed. Dust work surface with powdered sugar. Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking. Spread reserved 1/2 cup buttercream over top of cake. Using rolling pin as aid, drape marzipan over top of cake. Press gently to adhere. Trim marzipan flush with top of cake; reserve trimmings. Brush excess powdered sugar off marzipan. Using long sharp knife, cut 1/3 inch off each side of dessert to expose strawberries. Cut marzipan trimmings into leaf shapes using small cutter.
• Melt 2 ounces white chocolate in heavy small saucepan over low heat. Transfer chocolate to small parchment cone. Cut off tip to form small opening. Pipe the word Fraisier atop marzipan layer. Garnish with strawberry halves and marzipan leaves. Refrigerate. (Can be prepared 4 hours ahead.)

SAVORY STRAWBERRY TART

Steps:

• For the tart crust: Put the flour, sugar and salt and butter in a food processor and pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. You can also combine quickly using your fingertips. Add 1/4 cup of the ice water and pulse until the dough comes together easily. If it immediately separates into clumps, add 2 tablespoons of the remaining water at a time. You can always add more water but not more flour, so be careful not to add too much!
• Divide the dough into 2 balls and set them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down to flatten into a 1-inch-thick disk.
• Refrigerate for at least 30 minutes before using (see Cook's Note).
• When ready to bake, preheat the oven to 425 degrees F.
• Roll out 1 dough disk (see Cook's Note) on a lightly floured surface to 1/8 inch thick and lay over a 9-inch tart pan. Gently press the dough into the pan, careful not to stretch or rip it (you can patch holes with excess dough). Prick the dough with a fork, cover the pan with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes, then lower the oven temperature to 375 degrees F. Remove the beans or weights and the parchment, and finish baking until golden brown, 10 to 15 minutes. Set the tart shell aside to cool completely.
• For the filling: Whip the crème fraîche, goat cheese, salt and pepper together in a large bowl with a handheld electric mixer until smooth and light. Spread into the cooled tart crust and top with the strawberries around the edges. Drizzle with balsamic vinegar and sprinkle with the chives. This tart is best the same day it's made.

STRAWBERRY JAM MARZIPAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
• Bake in the preheated oven until browned, about 15 minutes.
• Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
• Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.

RASPBERRY MARZIPAN TART

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.

STRAWBERRY MARZIPAN BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in small mixer bowl.
• Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes).
• Press onto bottom of greased and floured 8-inch square baking pan.
• Bake for 15 to 20 minutes or until edges are lightly browned.
• Spread preserves to within 1/4 inch of edge.
• Combine all remaining filling ingredients in same mixer bowl.
• Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
• Sprinkle filling mixture over preserves. Continue baking for 20 to 25 minutes or until edges are lightly browned.
• Cool completely.
• Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl.
• Gradually stir in enough milk for desired drizzling consistency.
• Drizzle over cooled bars; cut into bars.

RASPBERRY-MARZIPAN TART

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.