Italian Almond Tart Recipes

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ITALIAN ALMOND TART

This is a heavenly dessert. The flaky buttery crust filled with jam, butter and almonds just melt-in-your mouth. I've been given many praises for this one and always asked for the recipe. See my Basic Tart Dough recipe to get you started.

Provided by Vseward Chef-V

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8



Italian Almond Tart image

Steps:

  • Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
  • Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F
  • Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
  • Position a rack in the middle of the oven and reduce the heat to 350°F
  • In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour.
  • Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.
  • Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature. Makes one 9 1/2-inch tart; serves 8.

Nutrition Facts : Calories 433.4, Fat 27.8, SaturatedFat 10.2, Cholesterol 83.4, Sodium 127.9, Carbohydrate 41.6, Fiber 2.3, Sugar 24, Protein 6.3

1 refrigerated pie crust (see my basic tart dough recipe)
8 tablespoons unsalted butter, 1 stick at room temperature
1/2 lb almond paste, cut into 1-inch cubes
1/4 cup sugar
2 eggs
1/3 cup unbleached all-purpose flour
1/3 cup plum jam or 1/3 cup cherry jam
1/3 cup sliced almonds

RASPBERRY ALMOND TART

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8



Raspberry Almond Tart image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
  • Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
  • NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
2 (6-ounce) baskets fresh raspberries
Unsweetened cocoa powder, for dusting

TARTA DE ALMENDRAS (ALMOND TART)

From Teresa Barrenechea in The Basque Table: When she was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little Recipe #397729 (pouring custard) and a dusting of powdered sugar. Marcona almonds are commonly found in Spain and are a bit richer in flavor and sweeter: lightly roasted in oil and then ground, they will ad much to this dish's subtle flavors. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.

Provided by East Wind Goddess

Categories     Tarts

Time 1h

Yield 1 tart, 8 serving(s)

Number Of Ingredients 11



Tarta De Almendras (Almond Tart) image

Steps:

  • Preheat the oven to 350°F Lightly butter a 10-inch pie plate.
  • In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine.
  • Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed.
  • Transfer the mixture to a bowl.
  • Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top.
  • Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
  • Spoon Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.

Nutrition Facts : Calories 390.9, Fat 22.1, SaturatedFat 4.4, Cholesterol 191.8, Sodium 237.5, Carbohydrate 41, Fiber 3.6, Sugar 30.3, Protein 10.8

1 cup sugar
1 tablespoon lemon zest, grated
1/2 lb almonds, shelled
3 large eggs
4 large egg yolks
2 tablespoons unsalted butter, softened
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/4 cup confectioners' sugar
1 cup pouring custard

ALMOND TART FROM ANDRIA

Categories     Side     Bake     Almond     Pastry

Yield makes a 9-inch tart, serving 8 or more

Number Of Ingredients 17



Almond Tart from Andria image

Steps:

  • Make the tart dough at least 6 hours before rolling it (preferably longer). Put the flour, salt, and sugar into the bowl of the food processor. Process for a few seconds to mix the dry ingredients. Drop the cut-up butter on top of the flour, and pulse the machine in a dozen or more short bursts, until the mixture is crumbly with only small bits of butter visible.
  • Pour the egg yolks over the crumbs, and pulse in bursts for about 5 seconds total, to moisten the dough. Scrape down the sides of the bowl, sprinkle the 2 tablespoons of ice water on the dough, and pulse again for a few seconds. The dough should begin to clump together but won't form a solid mass.
  • Scrape it all out onto a board; gather and press the clumps into a firm ball. If it's dry and crumbles apart, sprinkle more ice water over the dough and knead gently. When the dough sticks together, flatten it into a disk, wrap well in plastic, and refrigerate for 6 hours or up to a day before rolling; freeze the dough for longer keeping.
  • When you're ready to roll the dough and fill the tart, preheat your oven to 350˚, with a rack set in the center. Place a baking stone on the rack if you have one.
  • Cut off a third of the dough in a single piece for the lattice top; keep it chilled.
  • Place the larger piece of dough between two sheets of parchment, and roll it out to an even round, 11 inches in diameter. Peel off the top sheet of parchment, invert the circle over the tart pan, and peel off the remaining sheet. Press the dough gently down into the pan so it covers the bottom and lines the sides. Trim the edges of the dough round so it is even with the pan rim. With your fingers, form an even wall all the way around. Use scraps of dough to fill cracks or thin spots on the bottom or sides. Put the lined tart pan in the refrigerator.
  • Now roll the smaller piece of dough between the parchment sheets to a 10-inch round. Remove the top parchment sheet, and cut the dough in 1-inch-wide strips with a pastry cutter or sharp knife. Leave the strips in place on the parchment sheet, and refrigerate them while you make the filling.
  • Put the egg whites with the pinch of salt in the bowl of the electric mixer, and start whisking at medium speed. When the whites are frothy, pour in the sugar gradually, and raise the speed as the whites expand and thicken. When all the sugar has been incorporated, drop in the lemon zest, and continue whipping until the whites are very light, smooth, and glossy. Sprinkle the sliced almonds on top, a handful at a time, and fold in gently with a spatula so they are evenly dispersed.
  • Take the pastry-lined tart pan and lattice strips from the refrigerator. Scrape the filling into the pastry shell, and spread it evenly.
  • To form the lattice top, lay half the strips right over the filling, parallel and spaced about an inch apart. Lay the other strips diagonally across the first set, covering the entire top of the tart in an even pattern-cutting the strips or piecing them together to make different lengths. When they're all arranged, press and pinch the ends of the strips securely into the top rim of dough in the pan.
  • Bake the tart-on a stone, if you have one-for about 45 minutes, or until the filling has risen and dried and appears firm and lightly browned in the lattice. The dough strips and rim should be golden brown.
  • Cool the tart on a wire rack. When the crust has contracted a bit, slip off the fluted side ring. When it is completely cool, transfer the tart to a serving plate, if you wish, by sliding a long wide spatula (or two spatulas) under the pastry bottom and lifting the tart off the metal disk. Cut it in wedges, and serve.

For the Tart Dough
2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
12 tablespoons (1 1/2 sticks) very cold butter, cut in 1/2-inch pieces
3 egg yolks
2 tablespoons ice water, or more as needed
For the Filling
4 large egg whites
Large pinch of salt
3/4 cup sugar
1 tablespoon grated lemon zest
1 1/2 cups sliced almonds, lightly toasted
Recommended Equipment
A food processor for making the tart dough
A 9-inch metal tart mold with fluted sides and removable bottom
An electric mixer with whisk attachment

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