CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
ALMOND TART DOUGH
Use this nutty tart dough to make our Fresh Green Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 13 1/2-by-4-inch tart
Number Of Ingredients 9
Steps:
- In a food processor, pulse the flour, almonds, sesame seeds, salt, and spices. Add butter and process until mixture resembles coarse meal. With machine running, add egg yolk and ice water through the feed tube in a slow, steady stream. Process until dough just comes together
- Turn out dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.
ALMOND TART DOUGH
This recipe for almond tart dough is from the How Sweet It Is bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes enough for 50 to 60 tart shells
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary.
- In a medium bowl, combine both flours. With the mixer on low speed, add flours all at once; mix until well combined.
- Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.
PLUM TART WITH ALMOND PASTRY CRUST
Steps:
- For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
- For the crust: Preheat oven to 375 degree F.
- Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
- For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.
ALMOND TART
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 12
Steps:
- Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
- 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.
More about "almond tart dough recipes"
ALMOND TART DOUGH RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
4.7/5 (6)Calories 144 per servingCategory Dessert
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until smooth.
- Add flour, baking powder and almond flour, and mix on low until crumbly and the butter is completely incorporated.
FRESH FRUIT TART WITH ALMOND CRUST RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (47)Author Chris MoroccoServings 8Estimated Reading Time 8 mins
- Preheat oven to 350°. Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Whisk egg yolks and 1 Tbsp. cold water in a small bowl.
- Add butter to dry ingredients. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular).
- Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry; if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).
- Turn dough out onto a work surface and knead 1 or 2 more times. Divide dough in half, stack 1 piece on top of the other, then press down firmly to smash both dough pieces together. Repeat several times until dough is well combined and becomes slightly sticky.
ALMOND TART CRUST RECIPE - THREE OLIVES BRANCH
From threeolivesbranch.com
Ratings 1Category DessertCuisine InternationalTotal Time 1 hr 10 mins
BRITISH ALMOND-JAM TART (BAKEWELL TART) RECIPE - KING …
From kingarthurbaking.com
ALMOND FLOUR GLUTEN-FREE TART CRUST • THE BOJON …
From bojongourmet.com
ALMOND TART FROM ANDRIA - LIDIA
From lidiasitaly.com
LOW CARB CHEESECAKE WITH ALMOND FLOUR CRUST RECIPE
From lifestylefoodies.com
ALMOND FLOUR PIE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON CUSTARD TART | SAVEUR
From saveur.com
HOW TO COOK THE PERFECT RHUBARB AND CUSTARD TART
From theguardian.com
KETO ALMOND FLOUR PIE CRUST (5 INGREDIENTS!) - WHOLESOME YUM
From wholesomeyum.com
SICILIAN ALMOND COOKIES ORIGINAL RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
ALMOND TART SHELL - HANIELA'S
From hanielas.com
ALMOND FLOUR TART CRUST RECIPE (LOW CARB, KETO, PALEO)
From spinachtiger.com
PEAR & ALMOND TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN-FREE STRAWBERRY-ALMOND TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
JAM TART RECIPE - (BAKEWELL TART WITH STRAWBERRY JAM)
From foodtalkdaily.com
VEGAN CHOCOLATE ALMOND TART (NO BAKE & GLUTEN-FREE)
From tastythriftytimely.com
CHERRY TART RECIPE: HOW TO MAKE A DELICIOUS DESSERT IN NO TIME
From asliceofheavencakesclassroom.com
RUSTIC RUM WALNUT TART - MSN.COM
From msn.com
LEMON TART | VALERIE'S KITCHEN
From fromvalerieskitchen.com
STRAWBERRY MOUSSE TART - BONNE MAMAN
From bonnemaman.us
CLASSIC FRENCH ALMOND TART RECIPE—TARTE AUX AMANDES
From thespruceeats.com
You'll also love