RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
RASPBERRY JAM TART WITH ALMOND CRUMBLE
from Gourmet magazine, December, 2000. Super Simple and tastes wonderful! Top with either whipped cream or vanilla ice cream.
Provided by jenpalombi
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 584.8, Fat 32.6, SaturatedFat 10.6, Cholesterol 51.7, Sodium 384.2, Carbohydrate 66.9, Fiber 5.3, Sugar 37.5, Protein 10.4
RASPBERRY CRUMBLE TART
I like this recipe for Thanksgiving for a few different reasons. You can make everything in advance, it provides an exciting substitute for pie and it doubles as an amazing post-Thanksgiving breakfast leftover.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cinnamon topping: In a medium bowl, combine and mix the flour, cinnamon, salt and dry ginger. Mix in the brown sugar. Stir in the melted butter and work with your fingers until it becomes like wet sand. Transfer the topping to a baking sheet, breaking it into smallish pieces, and refrigerate while you prepare the rest of the tart.
- For the tart dough: Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and pulse a few times. Add the egg yolks and pulse until everything is blended. Do not overwork or your dough will be tough. Flatten onto a piece of plastic wrap and refrigerate. When chilled and workable, place on a piece of parchment paper, top the dough with the raisins, fold the dough in half over the raisins and roll to about 3/4-inch thickness. Transfer to a greased 9-inch round pie dish. The raisins will sink into the dough as you roll it. Cover with a layer of parchment or tinfoil and weigh down the crust with some pie beans.
- Bake the tart shell until light brown, 15 to 20 minutes. Remove the pie beans and parchment and set aside to cool. Lower the oven to 350 degrees F.
- For the filling: In a medium bowl, combine the raspberries with the jam and lemon zest. In a small bowl, combine the lemon juice with the brown sugar and cornstarch and mix until smooth. Pour over the raspberries. Toss gently to mix the ingredients without crushing the raspberries.
- Spoon the raspberry filling over the crust and top with an even layer of cinnamon topping. Place in the center of the oven and bake until the topping looks fully baked and the fruit juicy, 30 to 45 minutes. Set aside to cool before slicing.
RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
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