Almond And Jam Tart Recipes

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ALMOND TARTS



Almond Tarts image

Provided by Molly Yeh

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 16

1/3 cup (67 grams) granulated sugar
1 3/4 cups (228 grams) all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3/4 cup (168 grams) unsalted butter, cold and cubed
2 large eggs, separated
Nonstick cooking spray, for the pan
1 cup (120 grams) almond meal
3/4 cup (150 grams) granulated sugar
1/2 teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter, softened
1 teaspoon almond extract
1 large egg
About 1 cup (120 grams) powdered sugar, or more as needed
1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
1/4 teaspoon almond extract
To decorate: sprinkles, sliced almonds

Steps:

  • For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
  • To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
  • For the filling: Preheat the oven to 350 degrees F.
  • Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
  • Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
  • For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
  • To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
  • Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.

ALMOND AND JAM TART



Almond and Jam Tart image

Homemade strawberry jam and almonds top off this easy gluten-free tart.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Wheat/Gluten-Free     Rice     Almond     Strawberry     Date     Vanilla     Cinnamon

Yield Serves 8-10

Number Of Ingredients 12

1 cup (160 grams) almonds
10 fresh dates, pitted
80 grams cold unsalted butter, chopped
1/2 cup (90 grams) white rice flour
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
500 grams strawberries, hulled and halved
1 tablespoon lemon juice
2 tablespoons water
1/2 cup (125ml) rice malt syrup
2 vanilla beans, split lengthways
1/4 cup (20 grams) flaked almonds, for sprinkling

Steps:

  • Preheat oven to 320°F (160°C ). Lightly grease a 22cm springform cake tin and line the base with non-stick baking paper. Place the almonds in a food processor and process until finely chopped. Add the dates, butter, flour, vanilla and cinnamon and process until a soft dough forms. Press into the base of the prepared tin and bake for 20 to 25 minutes or until golden and crisp.
  • Place the strawberries, lemon juice and water in a large non-stick frying pan over medium heat. Bring to a simmer and cook, stirring, for 6 minutes or until soft. Stir in the rice malt syrup and vanilla beans, reduce the heat to low and simmer for 12 minutes or until thickened. Discard the vanilla beans. Spread the jam over the base and sprinkle with the flaked almonds. Bake for 20 to 25 minutes or until lightly golden. Allow to cool in the tin. Slice to serve.

DIANE'S ALMOND TARTS



Diane's Almond Tarts image

These are my all time favorite - they're delicious. Everyone requests them.

Provided by Diane Renwick

Categories     Desserts     Pies     Tarts

Time 1h

Yield 24

Number Of Ingredients 15

1 cup butter, softened
½ cup confectioners' sugar
2 cups all-purpose flour
¼ cup cornstarch
½ cup raspberry jam
½ cup butter
½ cup white sugar
½ cup rice flour
¼ cup unsweetened cocoa powder
2 eggs
2 teaspoons almond extract
1 cup confectioners' sugar
2 tablespoons melted butter
½ teaspoon almond extract
24 maraschino cherries with stems

Steps:

  • In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
  • In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
  • Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
  • In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 30.9 g, Cholesterol 48.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 95 mg, Sugar 16.2 g

ALMOND TART



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

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.

RASPBERRY JAM TART WITH ALMOND CRUMBLE



Raspberry Jam Tart with Almond Crumble image

Categories     Food Processor     Berry     Nut     Dessert     Bake     Kid-Friendly     Raspberry     Almond     Winter     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 7

2 cups sliced natural almonds
2/3 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
11/4 cups all-purpose flour
1 rounded 1/4 teaspoon salt
2 tablespoons beaten egg
1 cup raspberry jam

Steps:

  • Preheat oven to 400°F.
  • Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  • Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
  • Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
  • Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
  • Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

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