A Tart For All Seasons

25m
Prep Time
20m
Cook Time
45m
Ready In

Recipe: #15707

November 08, 2014



"One of my favorite tart recipes. I like this one because it uses ground almonds and almond extract in the crust, which gives it a wonderful "je ne sais quoi". This is a tart for all seasons because you can vary the fruit based on what's available and in season where you live. Here in the tropics I use strawberries, kiwis, and pineapple. The ingredient list may look long and so may the instructions, but in fact its very easy to make."

Original is 12 servings
  • FOR CRUST
  • FOR FILLING
  • FOR APRICOT GLAZE
  • FOR TOPPINGS

Nutritional

  • Serving Size: 1 (117.4 g)
  • Calories 306.5
  • Total Fat - 13.9 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 50.8 mg
  • Sodium - 244.9 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 21.8 g
  • Protein - 8.4 g
  • Calcium - 186.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0 mg

Step by Step Method

Crust


Step 1

In a food processor, combine almonds, butter, sugar and flour. Add the egg yolk and the extracts. Process until the dough just holds together.

Step 2

Press the dough into the bottom and sides of an 11 inch tart pan with a removable bottom. Bake at 375 degrees for 15 minutes or until it's golden brown. Cool. (Can be made a day in advance)

Filling


Step 3

Mix all the filling ingredients until smooth and spread evenly on the cooled tart crust. Chill until firm, about 30 minutes.

Apricot Glaze


Step 4

In a small saucepan over low heat, mix all the glaze ingredients until hot and smooth. Set aside to cool.

To assemble


Step 5

Arrange the fruits in a circular pattern on the filling. Brush the fruit with the glaze. If using, sprinkle sliced almonds on top.

Step 6

Serve slightly chilled or at room temperature.

Tips


  • 11 inch Tart pan with removable bottom

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