Strawberry Tart With Almond Butter Crust Recipes

STRAWBERRY ALMOND TART

Steps:

• In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
• Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
• Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
• Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
• Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
• When ready to bake, preheat the oven to 350℉.
• Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
• Sprinkle the remaining crumbs on top, along with the sliced almonds.
• Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
• Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
• Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!

ALMOND AND STRAWBERRY TART

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.

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.

STRAWBERRY TART IN AN ALMOND NUT CRUST

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.

STRAWBERRY TART WITH ALMOND BUTTER CRUST

Steps:

• Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
• Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
• Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 400 degrees.
• On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
• Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
• When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.

STRAWBERRY ALMOND TARTS

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

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.

STRAWBERRY-ALMOND CREAM TART RECIPE

Steps:

• Preheat oven to 350 degrees. To prepare crust: Place crackers in a food processor; process until crumbly. Add 2 teaspoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350 degrees 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 cream cheese mixture evenly over bottom of tart shell. To prepare topping: Place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally. Combine the remaining 4 cups strawberries and lime 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 (optional). Cover and chill 3 hours.

STRAWBERRY FRANGIPANE TART

Steps:

• Combine 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 7 tablespoons white sugar, and 1/2 teaspoon salt in a bowl. Mix in 1/2 cup cold butter using your fingers until the mixture resembles coarse crumbs. Form a well; pour in beaten egg. Mix until a dough forms; knead until just combined. Wrap dough in plastic wrap; freeze for 15 to 20 minutes.
• Beat 1/2 cup superfine sugar and 7 tablespoons butter together in a bowl using an electric mixer until creamy. Stir in 1 cup almond flour and 3 1/2 tablespoons all-purpose flour. Add egg yolk; mix until frangipane is well combined.
• Place 3 cups strawberries and 1/3 cup white sugar in a pot over medium heat. Cook and stir until mixture starts to simmer. Reduce heat to low; mash strawberries. Cook until jam is thickened, 10 to 15 minutes more. Strain through a fine sieve; reserve pulp. Allow to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Flour a work surface and a rolling pin; roll dough out to a 1/8-inch thick circle and place in a tart pan. Line crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven for 10 minutes.
• Carefully remove weights and foil; add frangipane, spreading into a layer 1/3 the thickness of the crust.
• Return to the oven; bake until golden brown, 15 to 20 minutes. Let tart cool for 5 minutes.
• Spread reserved pulp over tart; press in strawberries to cover surface. Pour jam evenly over the tart. Cool until set, about 30 minutes.

STRAWBERRY ALMOND TART

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.