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Almond tart recipes - 3 recipes

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Make crust: Preheat oven to 375°F

  • For crust
  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons ice water
  • 1/4 teaspoon vanilla extract
  • For filling
  • 1/3 cup whole almonds (about 2 ounces)
  • 1/3 cup sugar1 large egg
  • 3 tablespoons unsalted butter, room temperature
  • 4 teaspoons rum or brandy
  • 12 ounces ripe figs, cut into halves
  • 1/4 cup apricot marmelade
4.2/5 (5 Votes)

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1. Heat oven to 400 degrees

  • 4 eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 1/2 cup ground almonds
  • 1/2 cup cream
  • 1/2 cup sliced almonds, more for garnish
  • 1 lemon, zest and juice
  • 2 tablespoons butter
  • Powdered sugar, for garnish.
0/5 (0 Votes)

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The dough disks can be refrigerated up to 2 days, wrapped tightly in 2 layers of plastic wrap

  • CRANBERRY FILLING
  • * 1 cup granulated sugar
  • * 2 Tbs. fresh lemon juice
  • * 12 oz. fresh or thawed frozen cranberries (about 3 cups)
  • * 3 Tbs. apricot jam
  • SHORTBREAD
  • * 3-1/2 oz. (1 cup) sliced almonds
  • * 9 oz. (2 cups) unbleached all-purpose flour
  • * 1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
  • * 3/4 tsp. kosher salt
  • * 8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
  • * 1 cup granulated sugar
  • * 1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
  • * 3/4 tsp. pure vanilla extract
  • * 1/4 tsp. pure almond extract
  • * 1 large egg yolk
  • * Cooking spray
  • * Confectioners’ sugar, for garnish (optional)
0/5 (0 Votes)

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CRANBERRY - ALMOND TART Fig Almond Tart