ALMOND TARTS RECIPE RECIPES
DIANE'S ALMOND TARTS RECIPE | ALLRECIPES
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, CarbohydrateContent 30.9 g, CholesterolContent 48.5 mg, FatContent 13.2 g, FiberContent 0.7 g, ProteinContent 2.1 g, SaturatedFatContent 8.1 g, SodiumContent 95 mg, SugarContent 16.2 g
ALMOND TARTS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
A friend gave me this recipe. She got it from a King Arthur Flour catalog. That catalog has everything! These tarts are great! My friend decorates them with piped flowers for showers & teas.
Total Time 58 minutes
Prep Time 30 minutes
Cook Time 28 minutes
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 17
Steps:
- For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
- Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
- Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
- Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
- Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.
Nutrition Facts : Calories 187.5, FatContent 8.3, SaturatedFatContent 4.2, CholesterolContent 37.4, SodiumContent 25.2, CarbohydrateContent 26.6, FiberContent 0.6, SugarContent 17.6, ProteinContent 2.2
More about "almond tarts recipe recipes"
SWEDISH TOSCAS (SWEDISH ALMOND TARTS) RECIPE | ALLRECIPES
I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!
From allrecipes.com
Reviews 4.5
Total Time 35 minutes
Category World Cuisine, European, Scandinavian
Cuisine European, Scandinavian
Calories 165.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 35 minutes
Category World Cuisine, European, Scandinavian
Cuisine European, Scandinavian
Calories 165.5 calories per serving
- Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
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ALMOND TART | MARTHA STEWART
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
From marthastewart.com
Reviews 3.3
Category Pie & Tarts Recipes
From marthastewart.com
Reviews 3.3
Category Pie & Tarts Recipes
- 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.
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MINIATURE ALMOND TARTS RECIPE: HOW TO MAKE IT
My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. —Karen Van Den Berge, Holland, Michigan
From tasteofhome.com
Reviews 4
Total Time 60 minutes
Category Desserts
Calories 124 calories per serving
From tasteofhome.com
Reviews 4
Total Time 60 minutes
Category Desserts
Calories 124 calories per serving
- In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
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ALMOND TART | MARTHA STEWART
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
From marthastewart.com
Reviews 3.3
Category Pie & Tarts Recipes
From marthastewart.com
Reviews 3.3
Category Pie & Tarts Recipes
- 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.
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SWEDISH TOSCAS (SWEDISH ALMOND TARTS) RECIPE | ALLRECIPES
I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!
From allrecipes.com
Reviews 4.5
Total Time 35 minutes
Category World Cuisine, European, Scandinavian
Cuisine European, Scandinavian
Calories 165.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 35 minutes
Category World Cuisine, European, Scandinavian
Cuisine European, Scandinavian
Calories 165.5 calories per serving
- Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
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LEMON-ALMOND TARTS RECIPE | MYRECIPES
If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.
From myrecipes.com
Reviews 3
Calories 342 calories per serving
From myrecipes.com
Reviews 3
Calories 342 calories per serving
- Spoon curd evenly into crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.
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ROSEMARY-HONEY ALMOND TART RECIPE - NYT COOKING
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
- Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.
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ARMAGNAC CHOCOLATE ALMOND TART RECIPE: HOW TO MAKE IT
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. — Phoebe Saad, Framingham, Massachusetts
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Desserts
Calories 462 calories per serving
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Desserts
Calories 462 calories per serving
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet.For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds.Bake until set, 35-40 minutes. Cool completely on a wire rack.,
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RASPBERRY AND ALMOND TART RECIPE - FOOD.COM
Also called an Italian Crostata. A very tasty and elegant dessert (light & delicate) that is so SIMPLE to make! Prep time does not include one hour of refrigerating the dough. Directions are detailed but preparation is really very simple and fast.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 407.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 407.1 per serving
- *There are several good almond paste recipes on Zaar.
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ALMOND TARTS | KING ARTHUR BAKING
Instructions Preheat the oven to 350°F. To make the crust: Beat together the sugar, butter, salt, and extracts. Add the flours, stirring to make crumbs that cling together when squeezed. Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see ...
From kingarthurbaking.com
From kingarthurbaking.com
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10 BEST ALMOND TARTS ALMOND PASTE RECIPES | YUMMLY
Dec 20, 2021 · flour, butter, almond paste, rum, poached pears, almond extract and 3 more Nectarine Almond Tart Cakes ‘n’ Bakes water, brown rice flour, egg yolks, vanilla extract, salt, potato starch and 13 more
From yummly.com
From yummly.com
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ELEGANT ALMOND JAM TARTS | KING ARTHUR BAKING
Preheat the oven to 375°F. Lightly grease a mini-muffin pan. To make the crust: Whisk together the flour, sugar, and salt. Work in the 8 tablespoons (113g) cold butter until the mixture is crumbly. Whisk the egg yolks with the 1/4 cup (57g) milk, and add to the dough, stirring until cohesive. Divide the dough into 36 pieces (a scant 13g each).
From kingarthurbaking.com
From kingarthurbaking.com
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CLASSIC FRENCH ALMOND TART RECIPE—TARTE AUX AMANDES
Dec 25, 2021 · A baked almond tart is straightforward to make yet creates a classic in taste and in the French kitchen. This almond tart recipe makes a caramelized, delicately crunchy tea time treat and with a dollop of fresh or Chantilly cream served turns this into a winning dessert.
From thespruceeats.com
From thespruceeats.com
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ALMOND TART RECIPE - GREAT BRITISH CHEFS
10 prunes. 5. Preheat the oven to 180°C/gas mark 4. To make the pastry for the almond tart, blend together the flour, butter, sugar and salt until the mixture resembles breadcrumbs. Add the egg and milk and mix gently to form a dough. Wrap in cling film and place in the fridge for 1 hour. 250g of flour.
From greatbritishchefs.com
From greatbritishchefs.com
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STRAWBERRY ALMOND TARTS RECIPE | FOOD NETWORK
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.
From foodnetwork.com
From foodnetwork.com
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ALMOND TARTLETS | DESSERT RECIPES | GOODTOKNOW
Nov 01, 2018 · Sprinkle flaked almonds on top. Bake tartlets in the centre of the oven for 10 mins, then reduce oven temperature to gas mark 2 or 150°C, and cook for a further 10-15 mins, or until they are a light-golden colour. Remove the tartlets from the oven and transfer them to a wire rack to cool. Dust with icing sugar just before serving.
From goodto.com
From goodto.com
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SWEDISH ALMOND TART - FOOD AND JOURNEYS
May 24, 2017 · The Swedish Almond Tart (Toscabit) is like a ‘spin-off’ of the Swedish Almond Cake.Both use almond paste, but the main difference is, this being a tart, there is a pastry dough at the bottom.. I’ve seen some where they just sprinkle crushed nuts on top, but my favorite is where they mix the sliced almonds with caramelized sugar and add some more glaze on top.
From foodandjourneys.net
From foodandjourneys.net
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SUNSHINE CAKE - A DELICIOUS BUTTERY ALMOND TART RECIPE
Sep 14, 2021 · Prepare a 9-inch pie plate (not deep dish) or tart pan with butter, cooking spray, and line with flour. Preheat oven to 350°F. Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale – typically takes under a minute. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie ...
From sassytownhouseliving.com
From sassytownhouseliving.com
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GRAPEFRUIT ALMOND TART GELSON'S
Place a tart pan with a removable bottom on top of the dough and gently invert it, pressing the dough into the pan. Trim the edges of the dough, leaving about 1” of dough hanging over. Using a fork, dock the bottom of the tart shell to prevent the dough from puffing up and bake for 10 to 12 minutes or until lightly browned.
From gelsons.com
From gelsons.com
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