Redcurrant Almond Tart Recipes

Steps:

• Preheat the oven to 350 degrees F /180 degrees C.
• Cream the butter well and then just stir in the sugar and ground almonds. (Don't over beat or the oil will come out of the ground almonds as it cooks.) Put a teaspoon of the mixture into 24 small patty tins, or divide between 2 by 7-inch sandwich tins. Bake until golden brown 10 to 30 minutes depending on the pans used.
• The tarts or tartlets are too soft to turn out immediately, so cool in the tins for about 5 minutes before turning out. Do not allow to set hard before removing to a wire rack or the butter will solidify and they will stick to the tins. If this happens pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily.
• Just before serving, arrange whole raspberries on the base. Glaze with Red Currant Glaze and decorate with rosettes of Jersey cream.
• Melt the red currant jelly with the water in a small stainless steel saucepan. Stir gently, but do not whisk, or it will become cloudy. Cook it just for 1 to 2 minutes longer for the jelly to darken. Store any leftover glaze in an airtight jar and reheat gently to melt it before use.

Steps:

• Pulse together flour, sugar and butter in a food processor.
• Whisk together egg yolks and water, pour inn i food processor, pulse all together.
• Butter the tart pan and press dough evenly onto bottom and up sides of tart pan and prick the dough.
• Chill crust until firm, about 30 minutes.
• Strip redcurrants from stalks, wash and drain.
• Beat the egg whites until stiff then beat in the sugar and cornstarch.
• Stir in 7 tbsp ground almonds and fold redcurrants into the filling.
• Heat oven to 180C/fan 160C/gas 4.
• Bake the crust in middle of oven until center and edges are golden, for about 15 minutes.
• Scatter the crust with almonds and pour inn redcurrant filling.
• Heat oven to 150C and bake the tart in middle of oven for about 50 minutes.
• Allow to cool then dredge with icing sugar before serving.

Steps:

• Make crust:
• Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
• Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
• Make filling:
• Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
• Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.

Steps:

• In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Steps:

• Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
• Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
• When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.