Vanilla Almond Fruit Tart Recipes

VANILLA-ALMOND FRUIT TART

Steps:

• Reserve 1 Tbsp. nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom and up side of 9-inch tart pan or pie plate.
• Beat pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 3 hours or until firm. Top with fruit and reserved nuts just before serving.

VANILLA CREAM FRUIT TART

Steps:

• Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

SUMMER FRUIT TART FROM ALMOND BREEZE®

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.

DRIED FRUIT AND ALMOND TART

Steps:

• For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
• Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
• Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

ALMOND AND FRUIT TART #RSC

Steps:

• Prepare the crust: Mix the flour and sugar together. Cut in the butter with a pastry blender or 2 knives until the mixture becomes coarse crumbles. Add the vanilla and water and toss with a fork until the dough just holds together. Add more water if needed.
• Press the dough evenly into an 8-inch removable-bottom tart pan. Chill in the refrigerator for 45 minutes.
• Preheat the oven to 400 degrees.
• Line the chilled dough with the sheet of foil and fill with dried beans. Bake in the lower part of the oven for 8 minutes. Remove the foil and beans and bake for an additional 5 minutes. Remove from the oven.
• Make the filling: Stir the sugar and peach preserves together in a bowl. Add the remaining ingredients and blend thoroughly. Pour into the tart shell.
• Set on the center rack in the oven and bake for 30-35 minutes. Cool and serve.

FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST

Steps:

• Crust:
• Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
• Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
• Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
• Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
• Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
• Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
• Custard and assembly:
• Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
• Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
• Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
• Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
• Do Ahead: Custard can be made 4 days ahead. Keep chilled.