DIANE'S ALMOND TARTS
Steps:
- In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
- In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
- Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
- In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 30.9 g, Cholesterol 48.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 95 mg, Sugar 16.2 g
ALMOND TARTS
Steps:
- For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
- To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
- Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
- For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
- To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
- Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.
MINIATURE ALMOND TARTS
My family requests these adorable little tarts each Christmas. I always enjoy making them since the almond paste in the filling reflects our Dutch heritage. They're super popular at special gatherings. -Karen Van Den Berge, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND TART
Use Sweet Shortcrust Pastry Recipe http://www.bbcgoodfood.com/recipes/8079/basic-sweet-pastry (or ready made) to line a 9" Square Tin Makes 18 Deep Filled Mini Fingers
Provided by tin_tacks
Time 50m
Yield Makes 18 Mini Slices
Number Of Ingredients 0
Steps:
- Preheat oven to 170 degrees C.
- Put 2 strips of baking paper across tin to make lifting pie out easier.
- Line tin with rolled out pastry.
- Spread Jam over pastry base.
- Mix together filling ingredients except flaked almonds.
- Pour filling over jam and sprinkle with flaked almonds
- Bake for approx. 30 minutes until golden brown. Allow to cool in tin before removing.
RASPBERRY AND ALMOND TART
Also called an Italian Crostata. A very tasty and elegant dessert (light & delicate) that is so SIMPLE to make! Prep time does not include one hour of refrigerating the dough. Directions are detailed but preparation is really very simple and fast.
Provided by GeeWhiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor.
- Add the butter and pulse until the mixture resembles a coarse meal.
- Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
- Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400°F
- Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
- Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
- Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
- Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
- Bake until the crust is golden, 35 to 40 minutes.
- Allow to cool.
- Sprinkle with the almonds and dust with the powdered sugar, if you wish.
- Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
- Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
- *There are several good almond paste recipes on Zaar.
Nutrition Facts : Calories 407.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 106.6, Carbohydrate 49.2, Fiber 1.8, Sugar 23.3, Protein 4.2
ALMOND TARTS
A friend gave me this recipe. She got it from a King Arthur Flour catalog. That catalog has everything! These tarts are great! My friend decorates them with piped flowers for showers & teas.
Provided by CaramelPie
Categories Tarts
Time 58m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 17
Steps:
- For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
- Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
- Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
- Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
- Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.
More about "dianes almond tarts recipes"
DIANE'S ALMOND TARTS - TARTS
From worldrecipes.org
DIANE'S ALMOND TARTS | RECIPE | ALMOND TART RECIPE, NUT ...
From pinterest.fr
WORLD BEST BLOG OF RICE RECIPES: DIANE'S ALMOND TARTS
From riceofday.blogspot.com
GROCERY PRODUCT
From thriftyfoods.com
DIANE'S ALMOND TARTS - MASTERCOOK
From mastercook.com
ALMOND TARTLETS TO SATISFY YOUR SWEET CRAVINGS (WE ALL ...
From marcellinaincucina.com
ALMOND TART FROM ANDRIA - LIDIA
From lidiasitaly.com
10 BEST ALMOND TARTS ALMOND PASTE RECIPES | YUMMLY
From yummly.com
DIANE'S MILK TART - YOUR RECIPE BLOG
From yourrecipeblog.com
DIANE'S ALMOND TARTS - ALLRECIPES.COM RECIPE
From crecipe.com
RECIPES/DIANES-ALMOND-TARTS.JSON AT MASTER ...
From github.com
ALMOND TARTS - CAROLINA COUNTRY
From carolinacountry.com
ALMOND TARTS FOOD- WIKIFOODHUB
From wikifoodhub.com
DIANE'S ALMOND TARTS PHOTOS - ALLRECIPES.COM
PLUM ALMOND TART DESSERT | DESSERT RECIPES
From ihavenet.com
10 BEST ALMOND TARTS ALMOND PASTE RECIPES - YUMMLY
From yummly.com
ALMOND JAM TARTS - THE ENGLISH KITCHEN
From theenglishkitchen.co
ALMOND TARTLETS | DESSERT RECIPES | GOODTOKNOW
From goodto.com
DIANE'S ALMOND TARTS RECIPE | THE EXCHANGE BOOK
From exchangebook.net
SWEDISH ALMOND TART - FOOD AND JOURNEYS
From foodandjourneys.net
MAPLE ALMOND APRICOT TART
From more.ctv.ca
RASPBERRY ALMOND TARTS - BAKE OR BREAK
From bakeorbreak.com
ALMOND TARTS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DIANE'S ALMOND TARTS | ALMOND TART RECIPE, TART RECIPES ...
From pinterest.ca
DIANE'S ALMOND TARTS | RECIPESTY
From recipesty.com
FOOD RECIPES - ALL NEW [2013-2014]: NUT DESSERTS: DIANE'S ...
From allnewfoodrecipes.blogspot.com
ALMOND TARTS - KING ARTHUR BAKING
From kingarthurbaking.com
ALMOND PLUM TART - CHICAGO TRIBUNE
From chicagotribune.com
FROZEN DESSERTS FOR FOOD SERVICE INDUSTRY | DIANNE'S FINE ...
From diannesfinedesserts.com
DIANE'S ALMOND TARTS | RECIPE | ALMOND TART RECIPE, NUT ...
From pinterest.ca
SCANDINAVIAN ALMOND TARTS (SWEDISH ... - TRUE NORTH KITCHEN
From true-north-kitchen.com
DIANE'S ALMOND TARTS RECIPE
From crecipe.com
You'll also love