Stollen Fruit Tart Or Almond Tart Recipes

RASPBERRY ALMOND TART WITH FRANGIPANE CREAM

Steps:

• Preheat oven to 375 degrees.
• Pulse all-purpose and almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until shaggy.
• Whisk the egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms large chunks.
• Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
• Put the tart pan on a cookie sheet and bake until the edges are set and lightly golden, about 20 minutes. Cool 15 minutes.
• Reduce oven temperature to 350 degrees.
• Put the butter, sugar, flours and salt in the food processor and pulse until blended. Add the eggs and almond extract and process until completely smooth and creamy, about 45 seconds.
• Scrape the filling into the tart pan, smoothing with a spatula. Top with the raspberries. Bake until the top is puffed and golden (it won't feel set), 35-40 minutes. Transfer to a rack to cool.
• Dust the tart with powdered sugar and slice into wedges.

ALMOND-FILLED STOLLEN

Steps:

• In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.

STOLLEN FRUIT TART OR ALMOND TART

Steps:

• Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.
• Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.
• Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.