Apple Almond Tart With Gingered Streusel Topping Recipes

Steps:

• Preheat oven to 425 degrees. Place a large nonstick sauté pan over medium-high heat. Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar. When mixture starts to darken, add apples and ginger slices, and toss to coat. Sauté until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes. Remove from heat, and let cool.
• In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Gently mix ingredients with fingers and make a well in center. In a small bowl, whisk together oil, milk and almond extract. Pour oil mixture into well, and mix with a fork just enough to dampen. Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick). Place in refrigerator until needed.
• Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger. Cut in remaining 2 tablespoons cold butter.
• Lay apples in a fanned circle in pastry-lined pan. Tuck in slices of ginger so they do not burn. Pour over any excess juices, and sprinkle streusel over top. Bake until slightly browned, about 40 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
• Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
• Spread the cooled apples evenly over the pre-baked tart shell.
• Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
• Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat., Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack., Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.

Steps:

• For crust:
• Mix flour, sugar, cinnamon, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.
• Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.
• For streusel:
• Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling.
• For filling:
• Preheat oven to 350°F. Whisk first 4 ingredients in large bowl to blend. Add grated apples; stir to coat.
• Transfer to crust, spreading evenly. Sprinkle streusel over. Bake until streusel is golden and filling is bubbling, about 1 hour. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)