STRAWBERRY MARZIPAN TART
Provided by Food Network
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
- Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
- Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
- Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
- Remove the tart from the oven and let cool to room temperature.
- Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
- Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
- Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
- Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
- Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour.
- Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl.
- Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
- Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
- To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill.
- Yield: 2 1/2 pounds
MARZIPAN BARS
My husband's grandmother made these lovely layered bars for us as our newlywed Christmas present.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6-1/2 dozen.
Number Of Ingredients 23
Steps:
- In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 38mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY MARZIPAN BARS
Make and share this Strawberry Marzipan Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in small mixer bowl.
- Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes).
- Press onto bottom of greased and floured 8-inch square baking pan.
- Bake for 15 to 20 minutes or until edges are lightly browned.
- Spread preserves to within 1/4 inch of edge.
- Combine all remaining filling ingredients in same mixer bowl.
- Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
- Sprinkle filling mixture over preserves. Continue baking for 20 to 25 minutes or until edges are lightly browned.
- Cool completely.
- Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl.
- Gradually stir in enough milk for desired drizzling consistency.
- Drizzle over cooled bars; cut into bars.
Nutrition Facts : Calories 144.9, Fat 5.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 45.5, Carbohydrate 22.9, Fiber 0.3, Sugar 14.1, Protein 1
STRAWBERRY JAM MARZIPAN BARS
Love the delicate almond flavor with the strawberries. Very rich and sweet; cut them small.
Provided by dthomas
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
- Bake in the preheated oven until browned, about 15 minutes.
- Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
- Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 37.1 g, Cholesterol 23 mg, Fat 8.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 74.3 mg, Sugar 24.3 g
MARZIPAN BARS
Make and share this Marzipan Bars recipe from Food.com.
Provided by Derf2440
Categories Bar Cookie
Time 1h
Yield 40 bars
Number Of Ingredients 14
Steps:
- Butter a 13x9 inch metal cake pan, line with parchment paper.
- Set aside.
- In a small saucepan, bring rum to boil, stir in cranberries.
- Let cool.
- Meanwhile, in bowl, beat butter with sugar until fluffy.
- Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract.
- In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined.
- Stir in sliced almonds, cranberry mixture and marzipan.
- Scrape into prepared pan.
- Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes.
- Let cool completely in pan on rack.
- Dust with icing sugar.
- Cut into bars.
- Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.
MARZIPAN BARS
This is unlike any other marzipan bar recipe I have seen. This was given to me by my sister many years ago and I get asked for this recipe all the time. It is very pretty to look at as well as tasting wonderful.
Provided by Darlene10
Categories Bar Cookie
Time 1h5m
Yield 1 slice
Number Of Ingredients 13
Steps:
- Line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam.
- Blend butter and sugar thoroughly.
- Add eggs and beat until light and fluffy.
- Add rice flour and salt and beat well.
- Color 1/2 mixture a pale pink and other half green.
- Put spoonfuls of each mixture alternately on jam to cover.
- Bake in 350° oven for 35 minutes.
- Cool and ice with frosting.
STRAWBERRY MARZIPAN MUFFINS
Make and share this Strawberry Marzipan Muffins recipe from Food.com.
Provided by cookiedog
Categories Quick Breads
Time 45m
Yield 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F and line 10 standard muffin cups with paper liners or spray with nonstick cooking spray. Stir together flour, sugar, cornmeal, baking soda, nutmeg and salt in a large bowl. Add oil, milk, amaretto and eggs, stirring just until combined. Fold in strawberries and marzipan. Spoon into prepared muffin cups and sprinkle with almonds. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 273.6, Fat 11.2, SaturatedFat 1.6, Cholesterol 43.1, Sodium 197.9, Carbohydrate 39.6, Fiber 1.7, Sugar 21.4, Protein 4.8
STRAWBERRY-ALMOND PASTE SHORTBREAD BARS
Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
- Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
- Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
- Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 0 g
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