Almond And Jam Tart Recipes

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.

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.

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.