Almond Tarts Best Recipes

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ALMOND TARTS

May 16, 2005



Almond Tarts image

A friend gave me this recipe. She got it from a King Arthur Flour catalog. That catalog has everything! These tarts are great! My friend decorates them with piped flowers for showers & teas.

Provided by CaramelPie

Categories     Tarts

Time 58m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 17

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 cup confectioners' sugar
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 1/4 cups king arthur all-purpose flour
  • 3/4 cup almond paste
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/4 teaspoon almond extract
  • 1 drop bitter almond oil (optional) or 1 drop butternut flavoring (optional)
  • 2 large eggs
  • 1/2 cup raspberry jam
  • 1 cup confectioners' sugar
  • 4 -5 teaspoons water
  • food coloring (optional)

Steps:

  • For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
  • Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
  • Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
  • Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
  • Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.

ALMOND TART

2023-01-29



Almond Tart image

This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 12

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour, plus more for hands
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 tablespoon pure vanilla extract
  • 1 cup sliced almonds
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 1 large egg, slightly beaten
  • 1 teaspoon almond extract
  • 1/2 teaspoon Grand Marnier
  • Pinch of salt

Steps:

  • Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
  • Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.

ALMOND TART

2023-01-29



Almond Tart image

Make and share this Almond Tart recipe from Food.com.

Provided by silky

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients:

  • 6 ounces frozen puff pastry
  • 1/2 cup butter, slightly softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup self-raising flour
  • 1/2 teaspoon almond extract
  • 1/4 cup milk
  • 1/2 cup plum jam
  • 2 ounces almond paste, grated (leave uncovered in the refrigerator a couple of hours for easier grating)

Steps:

  • Take 2/3s of the puff pastry and roll out thinly to line a buttered 10 inch quiche dish or tart pan, allowing a 1 inch overhang all around.
  • Roll out the remainder of the pastry slightly thicker and cut into strips that are ½ inch wide and set aside.
  • Cream the butter with the sugar.
  • Add 1 egg and beat well.
  • Add 1 tblsp of the flour.
  • Add second egg and beat well.
  • Mix the almond extract with the milk and add it to the batter along with remaining flour.
  • Preheat oven to 400 degrees F.
  • Spread jam on the pastry in dish to within 1 inch of the rim.
  • Sprinkle the grated almond paste on top.
  • Cover with the batter using a spatula, being very careful not to disturb filling Make a lattice with the pastry strips over the top and crimp the edges, turning in the overhang of pastry to form a rim.
  • Crimp.
  • Bake in preheated oven for 20 minutes.
  • Reduce oven temperature to 350F and bake 15 minutes longer.

Nutrition Facts : Calories 410, Fat 23.3, SaturatedFat 10.1, Cholesterol 84.5, Sodium 262.4, Carbohydrate 46, Fiber 1.1, Sugar 25.4, Protein 5

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