Strawberry Blueberry Almond Tart Food

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BLUEBERRY & ALMOND TART

2011-04-13



Blueberry & almond tart image

Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 8

Ingredients:

  • 85g softened butter
  • 175g caster sugar
  • 175g ground almonds
  • 2 eggs , beaten
  • few drops almond extract
  • 2 x 125g punnets blueberries
  • 23-24cm cooked shortcrust pastry tart case (see 'goes well with')
  • icing sugar , for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
  • Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
  • Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 513 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

RASPBERRY AND BLUEBERRY ALMOND TART

2022-06-15



Raspberry and Blueberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients:

  • 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
  • 1 egg, beaten to blend
  • 3/4 cup whipping cream or heavy cream
  • 1/4 cup powdered sugar
  • 2 tablespoons amaretto liqueur
  • 1/4 cup sliced almonds, toasted and coarsely crumbled
  • 1 (6-ounce) basket fresh raspberries
  • 1 (6-ounce) basket fresh blueberries
  • Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
  • Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
  • Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

STRAWBERRY ALMOND TARTS

2022-06-15



Strawberry Almond Tarts image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

Ingredients:

  • 1 stick unsalted butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 1/4 cups cake flour
  • 1/2 pound almond paste
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated lemon zest
  • 1/2 stick soft butter
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 pint strawberries, rinsed, hulled and sliced
  • 1/2 cup sliced almonds
  • Whole berries and confectioners' sugar for finishing

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.

Top Asked Questions

  1. How to bake blueberry and strawberry tarts?
    Directions. In a large bowl, toss the blueberries and strawberries with sugar, zest and juice of one lime, and the 2 tablespoons of flour. Spoon into the tart shell then dot pieces of butter over the top. Bake until the tart shell is light golden brown around the edges, 1 hour to 1 hour and 20 minutes.
  2. How to bake blueberry almonds and blueberries?
    Mix chopped almonds, 1/4 cup (60 mL) sugar and 1 tbsp (15 mL) flour in a small bowl. Scatter over bottom of pastry. Spread 2 cups (500 mL) blueberries in a single layer over mixture and sprinkle with remaining 1 tbsp (15 mL) of sugar. Bake 20 min. or until edges are lightly browned and bottom of tart is cooked.
  3. What is the best filling for a strawberry tart?
    For the filling: Toss together the strawberries, sugar, cornstarch, vanilla seeds, and lemon juice in a bowl and let rest at room temperature while the dough chills. Fill the tart crust with the strawberry mixture and crumble the reserved dough on top. Sprinkle with the sliced almonds.
  4. How do you make strawberry jam with almond meal?
    Add flour, almond meal and 1 egg, then stir until combined. Spread almond mixture over pastry case. Combine strawberries and jam in a medium bowl. Spread strawberry mixture over almond mixture. Cut remaining pastry sheet into 1cm strips. Arrange pastry strips in a lattice pattern over top of tart. Press edges to seal and trim excess.

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