Almond And Strawberry Tart Recipes

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STRAWBERRY ALMOND TART



Strawberry Almond Tart image

Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart - a wonderfully simple and delicious Spring dessert. Gluten free friendly.

Provided by Laura Bolton

Categories     Baking

Time 1h30m

Number Of Ingredients 12

1 cup all-purpose flour ¹
1 cup finely-ground almond flour
1/2 cup organic cane sugar
1 tsp kosher salt
10 Tbsp cold unsalted butter, cubed
1 Tbsp whole milk
2 cups fresh strawberries, halved or quartered
3 Tbsp organic cane sugar
1 tsp pure vanilla extract
1 Tbsp fresh lemon juice
2 Tbsp arrowroot starch ²
2 Tbsp sliced almonds, for topping

Steps:

  • In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
  • Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
  • Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
  • Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
  • Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
  • When ready to bake, preheat the oven to 350℉.
  • Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
  • Sprinkle the remaining crumbs on top, along with the sliced almonds.
  • Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
  • Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
  • Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!

STRAWBERRY ALMOND TART



Strawberry Almond Tart image

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

Provided by _Pixie_

Categories     Pie

Time 2h

Yield 1 pie

Number Of Ingredients 10

1/4 cup unsalted thinly sliced almonds
1 cup butter (room temperature)
1 cup sugar
2/3 cup almond paste
2 eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pint strawberry (hulled)
1/3 cup apple jelly

Steps:

  • Preheat oven to 350 degrees F.
  • Spread almonds in a single layer on a baking sheet.
  • Bake 5-7 minutes until lightly browned.
  • Set aside to cool.
  • Butter and flour a 9" round cake pan.
  • Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
  • Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
  • Beat until well combined.
  • Add flour by 1/2 cups and beat until combined.
  • Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
  • Cool on rack for 20 minutes.
  • Remove from the pan and place on rack until completely cool.
  • Trim as required to make top of cake completely level.
  • Invert onto serving plate.
  • Set aside a single strawberry (the best looking one).
  • Slice the remaining strawberries into 1/4" slices.
  • Melt the jelly over low heat.
  • Brush 1/2 of the melted jelly over the top and sides of the cake.
  • Press the almonds on the sides of the cake.
  • Place the whole strawberry in the center of the cake.
  • Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
  • The entire top of the cake should be evenly covered in an attractive pattern.
  • Brush strawberries with the remaining jelly.

Nutrition Facts : Calories 4612.9, Fat 261.5, SaturatedFat 126.9, Cholesterol 1099.8, Sodium 1627, Carbohydrate 530.4, Fiber 24.7, Sugar 332.9, Protein 60.2

STRAWBERRY ALMOND TARTS



Strawberry Almond Tarts image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

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.

STRAWBERRY ALMOND TART



Strawberry Almond Tart image

This is one of those recipes that I clipped out and promptly lost. Now that I've found it again I'm going to try it.

Provided by Mysterygirl

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/2 cup almond paste, crumbled
10 tablespoons butter, softened
3 large eggs
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1 tablespoon cornstarch
1/3 cup strawberry preserves or 1/3 cup strawberry glaze
2 teaspoons white rum
2 pints fresh strawberries, sliced 1/4 inch thick

Steps:

  • Preheat oven to 375 degrees.
  • Lightly coat bottom and sides of 10-inch tart
  • pan with removable bottom with vegetable cooking spray. Line the outside of the pan with foil.
  • Combine sugar and almond paste in mixer bowl.
  • Beat at medium speed 2 to 3 minutes to break up paste. Beat in butter, scraping with rubber spatula, until smooth.
  • Beat in eggs 1 at a time, until blended; add vanilla.
  • Sift flour and cornstarch in bowl.
  • Stir into almond mixture and spread it into the.
  • pan.
  • Bake 20 to 25 minutes, until top springs back when gently pressed with finger.
  • Cool in pan on wire rack.
  • Remove side of pan.
  • Microwave preserves in cup on High 40 seconds.
  • Strain through sieve into small bowl; stir in rum.
  • Brush a thin layer over tart.
  • Arrange overlapping slices of strawberries on top of cake. Brush top with remaining preserves.

Nutrition Facts : Calories 359.9, Fat 20.5, SaturatedFat 10.1, Cholesterol 117.5, Sodium 135.2, Carbohydrate 40.4, Fiber 2.8, Sugar 28.4, Protein 5

STRAWBERRY ALMOND CREAM TART



Strawberry Almond Cream Tart image

From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake."

Provided by Mom2Rose

Categories     Tarts

Time 30m

Yield 10 pieces, 10 serving(s)

Number Of Ingredients 13

36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Steps:

  • Preheat oven to 350°F.
  • To prepare crust, place crackers in a food processor; process until crumbly.
  • Add 2 tablespoons sugar, butter, and water; pulse just until moist.
  • Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
  • Bake at 350° for 10 minutes or until lightly browned.
  • Cool completely on a wire rack.
  • To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
  • Spread mixture evenly over bottom of tart shell.
  • To prepare topping, place 2 cups strawberries in food processor; process until pureed.
  • Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
  • Bring to a boil, stirring constantly.
  • Reduce heat to low; cook 1 minute.
  • Remove glaze from heat, and cool to room temperature, stirring occasionally.
  • Combine 4 cups strawberries and juice; toss to coat.
  • Arrange berries, bottoms up, in a circular pattern over filling.
  • Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
  • Sprinkle nuts around edge.
  • Cover and chill 3 hours.
  • Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutrition Facts : Calories 284.6, Fat 9.1, SaturatedFat 3.8, Cholesterol 17.3, Sodium 192.3, Carbohydrate 48.5, Fiber 2.6, Sugar 33.5, Protein 4

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