Recipes tagged with « Tarts »
Fig Porto Frangipane Tart
A rectangular tart with a crisp sweet crust, almond frangipane filling infused with amaretto replacing almond extract, fresh figs macerated in a reduced red wine and honey mix instead of porto sugar syrup. Adjusted component weights by approximately 30 percent, extended maceration time, and baked 5 minutes longer for optimal set. The interplay of buttery crust, nutty filling, and soft fruit, topped with a shiny glaze made from reserved syrup and a splash of lemon juice for brightness. Uses all-purpose flour, with option for gluten-free and dairy substitutes.
Strawberry Rhubarb Tart
A classic tart mixing fresh strawberries and rhubarb with a flaky pastry. The dough balances sweetness and salt, while tapioca thickens the juicy filling. Adjust oven temps and watch the crust color for doneness. Substitute coconut oil for butter for dairy-free option. Expect a tender crust, bubbling filling, and vibrant color. Good for 8 servings.
Almond Sugar Tart Dough
Sweet tart dough elevated with hazelnut flour and brown sugar, creating a tender, flavorful crust. Works well for small tarts, sturdy yet delicate. Swapping classic powdered sugar for brown introduces moisture and a hint of caramel. Hazelnut flour replaces almond powder, offering a deeper nut profile and richer crumb. Essential to chill dough thoroughly to avoid shrinkage. Watch dough texture — too dry, it cracks; too wet, becomes sticky. Bake until edges golden, surface matte with tiny cracks. A must-know for tart lovers aiming for a tender base with subtle nutty notes.
Coconut Cream Tart
Crunchy biscuit base with coconut flour and browned butter. Rich coconut custard thickened with arrowroot, stirred continuously. Whipped cream sweetened with powdered sugar on top. Toasted coconut flakes for texture and aroma. Chill time ensures set filling and melded flavors. Holds well refrigerated for up to 2 days, best served cold.