CHERRY ALMOND TART
Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, cracker crumbs and butter until crumbly. Beat in egg. Stir in chopped almonds. , Press onto the bottom and up the sides of a greased 14-in. pizza pan. Bake at 350° for 11-13 minutes or until lightly browned. Cool completely. , In a small bowl, beat cream cheese and sugar until smooth. Spread over crust. Top with pie filling. Sprinkle with sliced almonds. Store leftovers in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
AMARENA CHERRY & ALMOND TART
This sweet and sour cherry and almond tart from Lina Stores is the ultimate Italian treat. Serve up a slice as the perfect end to any meal
Provided by Lina Stores
Categories Dessert
Time 1h20m
Yield Makes 12 slices
Number Of Ingredients 11
Steps:
- Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
- Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
- Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
- Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.
Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CHERRY & ALMOND TARTS
These mini bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 22
Steps:
- Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
- Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
- Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.
- Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
- Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
- Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.
Nutrition Facts : Calories 362 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SWEET CHERRY & ALMOND TART
Mmm! This is so good when sweet cherries are in season. I don't have too many recipes for sweet cherries - I mostly just eat them - but Karl always makes sure to ask for this at least once while they are in season.
Provided by Jenny Sanders
Categories Tarts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter the bottom and sides of a 10" tart pan, line the bottom with buttered parchment paper, and set it aside.
- Preheat the oven to 350°F.
- Mix the ground almonds, sugar, flour salt, baking powder and grated orange zest, and set them aside.
- Melt the butter.
- Beat the eggs.
- Beat the orange juice and the butter into them.
- Stir in the dry ingredients.
- Pour into the tart pan.
- Sprinkle the cherries evenly over the batter.
- Bake at 350°F for 35-40 minutes.
Nutrition Facts : Calories 355, Fat 17.4, SaturatedFat 6, Cholesterol 82.3, Sodium 170.6, Carbohydrate 45.9, Fiber 4.4, Sugar 31.4, Protein 7.8
SWEET CHERRY TART
Make and share this Sweet Cherry Tart recipe from Food.com.
Provided by Susie in Texas
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Make Sour Cream Pastry.
- Combine flour and 1/2 tsp.
- sugar in large bowl.
- Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Stir in sour cream until dough holds together.
- Turn out onto floured surface and knead gently 2 or 3 times.
- Divide dough in half and freeze half for another use.
- This light pastry may be used for any pie.
- Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
- Flute edges high.
- Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
- Bake at 400 degrees for 10 minutes.
- Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
- Set aside.
- Re-set oven to 350 degrees.
- In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
- Beating constantly, add scalded milk until all is blended well.
- Arrange cherries in bottom of pastry shell; pour custard over cherries.
- Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
- Center will set as custard cools.
- Cool completely.
- Garnish with whipped cream, if desired.
Nutrition Facts : Calories 628.3, Fat 33.2, SaturatedFat 19.8, Cholesterol 189.3, Sodium 195, Carbohydrate 73.4, Fiber 2.5, Sugar 32.9, Protein 11
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