TARTA DE ALMENDRAS (ALMOND TART)
From Teresa Barrenechea in The Basque Table: When she was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little Recipe #397729 (pouring custard) and a dusting of powdered sugar. Marcona almonds are commonly found in Spain and are a bit richer in flavor and sweeter: lightly roasted in oil and then ground, they will ad much to this dish's subtle flavors. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.
Provided by East Wind Goddess
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly butter a 10-inch pie plate.
- In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine.
- Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed.
- Transfer the mixture to a bowl.
- Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top.
- Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
- Spoon Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
Nutrition Facts : Calories 390.9, Fat 22.1, SaturatedFat 4.4, Cholesterol 191.8, Sodium 237.5, Carbohydrate 41, Fiber 3.6, Sugar 30.3, Protein 10.8
TARTA DE SANTIAGO (GALICIAN ALMOND TART)
Steps:
- Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.
ALMOND TARTS
Steps:
- For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
- To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
- Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
- For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
- To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
- Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.
ALMOND CAKE OR "TORTA DE ALMENDRA"
This recipe was given to me by a dear friend. I tweaked it a bit to my liking and am posting it for Carol since she requested it : ) Hope you like it Carol. It is not a sweet cake and you can simply dust it with powdered sugar, or use the liquor and sugar combo listed or you can drizzle a powdered sugar and almond extract glaze over it. Its a matter of taste.
Provided by Deneece Gursky @Smokeygirlxo
Categories Cakes
Number Of Ingredients 16
Steps:
- Spray an 8x8 in square baking pan or a 9 in round baking pan with non stick cooking spray
- In a large bowl on low speed beat all cake ingredients for about 30 seconds, then beat on high speed 2 1/2 to 3 minutes.
- Pour cake batter into spray pan and sprinkle with the sliced or slivered almonds. Then bake in preheated 350 degree oven for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven
- If using the sugar and liquor topping, sprinkle cake immediately with sugar and then drizzle on the liquor. Allow to cool for about 15 minutes before removing from pan. If using the dusting of powdered sugar or the glaze, allow to cool for 15 minutes and then remove from pan and add your topping.
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.
SPANISH ALMOND CHERRY CAKE (TORTA DE ALMENDRAS)
This is a very light, excellent cake which is best eaten on the day it is made. (It will sink slightly as it cools.)
Provided by Olha7397
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter and flour an 8 or 9 inch cake tin.
- Stir together the sugar, almonds, cinnamon and flour.
- Add egg yolks, brandy and chopped cherries.
- Combine well.
- Beat the egg whites until stiff and fold them into the yolk mixture.
- Transfer to the prepared cake tin.
- Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
- Let the cake cool in the tin for 15 minutes before unmolding.
Nutrition Facts : Calories 183.8, Fat 8, SaturatedFat 1.8, Cholesterol 142.7, Sodium 51.4, Carbohydrate 21, Fiber 1.1, Sugar 17.3, Protein 6.2
SPANISH GALICIAN ALMOND TORTE (TORTA DE ALMENDRAS SANTIAGO)
Make and share this Spanish Galician Almond Torte (Torta De Almendras Santiago) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 1h35m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
- Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.
Nutrition Facts : Calories 629.2, Fat 38.7, SaturatedFat 10.1, Cholesterol 157.4, Sodium 278.4, Carbohydrate 60.9, Fiber 5.8, Sugar 42.5, Protein 15.6
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