Raspberry And Blueberry Almond Tart Recipes

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BLUEBERRY & ALMOND TART



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

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

BAKEWELL TART



Bakewell Tart image

A British classic with a frangipane filling and raspberry jam baked in a sweet shortcrust pastry.

Provided by Tricia

Categories     Dessert     Pie

Time 3h

Number Of Ingredients 16

2 cups all-purpose flour ((252g))
½ teaspoon salt
⅓ cup powdered sugar ((38g))
12 tablespoons unsalted butter chilled and cut into cubes ((6oz))
1 large egg yolk, (reserve egg white for filling)
2 tablespoons ice cold water
16 tablespoons unsalted butter, ( room temperature (8oz or 226g))
1 cup granulated sugar ((222g))
1 ½ teaspoons almond extract
2 large eggs, (room temperature lightly beaten)
1 large egg white, (reserved from pastry, room temperature)
2 ¼ cups almond flour ((240g))
¼ cup all-purpose flour ((32g))
¾ teaspoon salt
½ cup raspberry jam ((113g or 4oz))
½ cup sliced almonds ((46g))

Steps:

  • Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
  • Gather the dough together and form into a 6 to 8-inch disk. Wrap in plastic and refrigerate for at least 1 hour.
  • Lightly flour a large sheet of parchment paper and place the dough in the center. Roll the dough out to a 14-inch circle. If the dough starts to break and split, let it rest another 5 to 10 minutes until pliable.
  • Ease the dough into a 9-inch deep-dish fluted tart pan. Gently press the dough into the corners and sides of the pan. Trim the excess dough around the rim. Prick the bottom with a fork and freeze for 30 minutes.
  • While the pastry is in the freezer adjust one oven rack to the upper-middle position and the other to the lower-middle position. Preheat oven to 375°F.
  • Place the chilled tart shell on a cookie sheet. Press a 14-inch piece of foil inside the tart shell and fill with beans or pie weights. Bake on the lower rack for 30 minutes. Carefully remove the foil and weights and move the cookie sheet with tart shell to the upper rack. Continue baking until the pastry is golden brown, about 5 minutes.
  • Remove from the oven and cool while preparing the filling. Adjust the oven rack to the middle position and reduce the oven temperature to 350°F.
  • In a large mixing bowl beat together the butter and sugar until pale and fluffy. Add the almond extract, eggs and egg white. Mix until blended. Using a spatula, fold in the almond flour, all-purpose flour and salt until blended. Set aside.
  • Spread raspberry jam over the bottom of the baked pastry. Gently spoon small mounds of almond filling over the jam. Carefully spread the filling to the edges of the tart and smooth out the surface. Sprinkle sliced almonds evenly over the surface.
  • Place the tart back onto the cookie sheet and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent with foil halfway through baking if browning too quickly. The filling may jiggle a little when you shake the pan. This is okay.
  • Remove from the oven and cool completely on a rack. Serve at room temperature.

Nutrition Facts : Calories 945 kcal, Carbohydrate 82 g, Protein 16 g, Fat 65 g, SaturatedFat 27 g, TransFat 2 g, Cholesterol 171 mg, Sodium 400 mg, Fiber 6 g, Sugar 42 g, UnsaturatedFat 20 g, ServingSize 1 serving

RASPBERRY TART



Raspberry Tart image

This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it until an hour or two before you are ready to serve it in order to keep the shell as crisp and flaky as possible.

Provided by Martha Stewart

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

Number Of Ingredients 7

All-purpose flour, for work surface
1 pound Puff Pastry Dough
1 large egg, lightly beaten
1 1/3 cups Pastry Cream for Raspberry Tart
1/2 cup heavy cream
2 six-ounce containers fresh raspberries, rinsed and dried
1/4 cup confectioners' sugar

Steps:

  • Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
  • Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
  • Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
  • Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
  • When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

RASPBERRY CRUMBLE TART



Raspberry Crumble Tart image

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.

Categories     Fruit     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8-10 servings

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
3/4 cup whole almonds (3 ounces), chopped
3/4 cup sugar
4 (6-ounces) containers fresh raspberries (6 cups)
Special Equipment
a pastry or bench scraper; an 11 1/4- by 8-inch rectangular tart pan with a removable bottom or a 10-inch round tart pan (1 inch deep) with a removable bottom

Steps:

  • Make dough:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
  • Make topping while dough chills:
  • Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
  • Assemble pie:
  • Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, 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.

FRESH RASPBERRY AND BLUEBERRY TARTS



Fresh Raspberry and Blueberry Tarts image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 to 30 tarts

Number Of Ingredients 16

2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 ounces cold butter, diced into cubes
1/4 cup cold water
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sugar
1 lemon, zested
1/4 cup all-purpose flour
1/4 cup sugar
Pinch salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, diced
1/2 cup creme fraiche
2 tablespoons lavender honey

Steps:

  • To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
  • To make Filling: Combine all ingredients gently.
  • To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
  • To make Lavender Creme Fraiche: Mix all ingredients well.
  • Heat oven to 400 degrees F.
  • Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
  • Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
  • Serve with lavender creme fraiche.

RASPBERRY PEAR TART



Raspberry Pear Tart image

Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1-2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter, cubed
1/3 cup chopped macadamia nuts
FILLING:
3 medium pears, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon zest
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

RASPBERRY AND BLUEBERRY ALMOND TART



Raspberry and Blueberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

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.

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