Fruit Topped Almond Cream Recipes

Steps:

• Follow the directions above for tartelette dough. After pressing in pans, set aside (do not bake.)
• Preheat oven to 350 degrees. For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners' sugar.

Steps:

• In a large mixing bowl, combine pudding mix and milk.
• Beat on low speed for 2 minutes; set aside.
• In a small mixing bowl, beat cream and extract until stiff peaks form.
• Fold into pudding.
• Spoon into a shallow 2 quart serving dish.
• Chill. Top with fruit just before serving.

Steps:

• Preheat oven to 350 degrees F.
• Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
• Preheat a large nonstick skillet over medium heat.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
• While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
• Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
• Pass syrup and topping at the table.

Steps:

• Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
• Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
• Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• Place berries in medium bowl. In 1-quart saucepan, heat preserves and apple juice to boiling, stirring frequently. Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
• Gently cut off any dome from top of cake, using serrated knife, to make top level. On serving plate, place cake, sliced side down. Arrange berries on cake; drizzle with syrup remaining in bowl. Sprinkle with sliced almonds. Store leftover cake covered in refrigerator.

Steps:

• 1. In a large bowl,combine pudding mix & milk Beat on low speed for 2 minutes. Set aside. In a small bowl beat cream,& extract until stiff peaks form. Fold into pudding Spoon into a shallow 2 quart bowl. Chill.
• 2. Top with assorted fruit just before serving. Also can put the fruit in separate containers and let everyone choose their own fruit.