Summer Berry And Almond Tart Recipes
SUMMER FRUIT TART FROM ALMOND BREEZE®
Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
- Pour custard into tart crust and top with fruit.
- Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g
FRESH BERRY & ALMOND TARTS
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
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.
SUMMER BERRY AND ALMOND TART
No idea who Damien is..... But the pastry for this recipes was called 'Damien's Flaky Pastry' so 'Damien's Flaky Pastry' it remains. My guess is he must be one of 'The Australian Women's Weekly' stable of chefs. I like his inclusion of orange zest in the pastry. I haven't yet made this tart but, when I do, to enhance the orange flavour which blends SO well with berries, I intend to sneak in a teaspoon of orange juice in place of a teaspoon of the water. I found this recipe on The Australian Women's Weekly website.
Provided by bluemoon downunder
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- DAMIEN'S FLAKY PASTRY:.
- Sieve the flour and icing sugar, sprinkle with salt and orange zest.
- Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
- Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
- Refrigerate for an hour before using to line tart casing.
- Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
- Allow to cool before lining with the frangipane.
- FRANGIPANE:.
- Cream butter, vanilla and sugar together.
- Work in 1 egg at a time until emulsified.
- Sift over the flour and almond meal and proceed to gently fold together.
- To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
- Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
- Allow to cool before serving.
- The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
Nutrition Facts : Calories 692.9, Fat 47.5, SaturatedFat 25.1, Cholesterol 153.5, Sodium 131, Carbohydrate 60, Fiber 3.4, Sugar 25.5, Protein 9.7
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