Tangerine And Almond Shortbread Tart Recipes

TANGERINE AND ALMOND SHORTBREAD TART

Steps:

• Zest and juice tangerines. Set zest aside and transfer juice to refrigerator until chilled.
• Line the bottom of a 10-inch round tart pan with removable bottom with a parchment paper round; butter parchment and set aside.
• Place flour, confectioners' sugar, salt, butter, and tangerine zest in the bowl of a food processor; pulse to combine. Add 4 tablespoons chilled tangerine juice, one tablespoon at a time, until mixture begins to look like wet sand; continue pulsing until dough comes together.
• Transfer dough to prepared tart pan and gently press dough into bottom of pan and up sides. Transfer to refrigerator and let chill for at least 1 hour and up to 4 hours.
• Preheat oven to 375 degrees.
• Place superfine sugar, brown sugar, honey, and 2 teaspoons tangerine juice in a medium heavy-bottomed saucepan over medium-low heat. Cook, swirling gently, until sugar and honey are melted. Continue cooking until mixture caramelizes, 5 to 7 minutes, brushing down the sides of the pan with a pastry brush dipped in any remaining tangerine juice or water to prevent crystallization.
• Add heavy cream and increase heat to medium; bring mixture to a low boil and cook until thick and caramelized, 8 to 10 minutes. Remove from heat and stir in almonds; spread mixture into chilled tart crust.
• Place tart pan on a rimmed baking sheet and transfer tart to oven; bake for 30 minutes. Decrease temperature to 350 degrees and bake until crust is browned, about 15 minutes more. Remove from oven and let tart cool completely. Remove tart from pan; remove bottom and parchment and serve with whipped cream; garnish with mint.

CITRUS TART WITH SHORTBREAD ALMOND CRUST

Steps:

• Add the eggs and cream to a medium bowl and whisk together until combined.
• In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
• Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
• Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
• Preheat the oven to 350 degrees F.
• Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
• Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
• Cool completely on a wire rack before filling.
• In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

MINIATURE ALMOND TARTS

Steps:

• In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST

Steps:

• For crust:
• Butter 9-inch-diameter tart pan with removable bottom. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. Transfer 1/4 cup dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom with back of fork during first 15 minutes when crust puffs or bubbles, about 20 minutes total. Cool completely.
• For pudding:
• Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
• Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils, about 2 minutes. Remove from heat. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours. Do ahead Can be made 1 day ahead.
• For topping:
• Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not use nonstick) over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is medium amber color, about 7 minutes. Add almonds and stir to coat evenly with caramel. Immediately scrape coated almonds onto sheet of foil. Working quickly with 2 forks, separate almonds and spread out in single layer. Cool completely. Do ahead Let almonds stand at room temperature up to 6 hours or cover and chill up to 1 day. Break almonds into small clusters before using.
• Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.