RASPBERRY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
RASPBERRY PEACH TART
There's no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.- Mary Ann Rempel, Southold, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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