FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES
You can use a refrigerated pie dough in place of the pate brisee. It is also good using all strawberries or raspberries or other fruits. Recipe is from Gourmet 1991.
Provided by cookiedog
Categories Tarts
Time 1h
Yield 1 tart
Number Of Ingredients 15
Steps:
- Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
- In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
Nutrition Facts : Calories 3682.2, Fat 229.8, SaturatedFat 101.1, Cholesterol 552.4, Sodium 737, Carbohydrate 373.5, Fiber 38.1, Sugar 184.4, Protein 53.2
STRAWBERRY TART
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
RASPBERRY, LEMON & FRANGIPANE TART
The most stunning summer dessert ever; raspberry, lemon and frangipane tart
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 2h
Yield 10 generous slices
Number Of Ingredients 22
Steps:
- To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
- While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
- Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
- To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
- On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
- Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
- Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
- Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
- To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
- Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES
Categories Fruit Dessert Bake Raspberry Strawberry Almond Summer Jam or Jelly Gourmet
Number Of Ingredients 16
Steps:
- Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
- In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
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- Place the flour and icing sugar in a food processor and blitz to combine. Add the butter and process for about 20 seconds until the butter pieces are about the size of a pea.
- While the tart shell cools a little, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each.
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Estimated Reading Time 7 mins
- The pastry for this tart is very crunchy and biscuit-like when cooked. It is a little hard to handle but, keep it well chilled and if you can't roll it press it into the tart case. The joins can be pushed together quite successfully .
- Beat the butter and icing sugar together until light and fluffy, using the paddle attachment of your mixer
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- For the crust, pulse flour, sugar, and salt in a food processor to combine. Add cold butter and pulse until mixture forms a fine meal.
- Whisk together egg yolks and cream. With the machine running, pour in the yolk mixture and process just until mixture forms a ball. Shape dough into a disk, wrap in plastic wrap, and chill at least 30 minutes or overnight.
- Roll out dough on a floured surface to about ⅛-inch thick; transfer to a 10¼-inch fluted tart pan with a removable bottom.
- Trim overhanging dough to 1-inch, then fold in, pressing into the sides to create a thick edge. Press between edge and base to create a 90° angle. Scrape excess dough away with the back of paring knife. Cover crust with plastic wrap; chill 30 minutes or overnight.
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