5 recipes found
Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and white sugar together in a mixing bowl; stir in 1 cup flour until a smooth dough forms. Divide dough into 12 even pieces; press into the bottom and sides of each cup of a 12-cup muffin tin.
Combine slivered almonds, brown sugar, and 2 tablespoons butter in a small pan over medium heat. Stir in cream and 2 teaspoons flour; cook and stir constantly until mixture boils, about 10 minutes. Evenly divide almond mixture between tart shells.
Bake in the preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Cool slightly before removing tarts from muffin cups, 10 to 15 minutes, then cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
Bake in the preheated oven until golden, about 45 minutes.
Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.
In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Preheat the oven to 375 degrees F (190 degrees C).
Combine almonds, sugar, butter, flour, and egg for filling in a food processor; process until fine. Set aside.
Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.