How To make Grape Tartlets with Almond Crust
ALMOND CRUST:
1/4 c Almonds; slivered blanched
1 1/2 c Flour, all purpose
1/4 ts -Salt
3 tb Brown sugar; firmly packed
1/2 c Butter;cold, unsalted,1stick
-cut into small pieces 1 lg Egg; cold
1/2 ts Almond extract
1/4 ts Lemon zest;freshly grated
GLAZE:
3/4 c Apricot preserves
3 tb Sherry
TO ASSEMBLE:
3/4 lb Grapes; preferably an
-assortment of 2-3 colors, -halved & if necessary, -seeded 1/4 c Almonds, slivered; lightly
-toasted "Take these to a picnic in the pans that they were baked in to prevent crushing. Assemble them not more than 6 hours before serving time. For a single 10 inch tarts, bake the crust for 15 minutes with foil in and a further 20 to 30 minutes empty." Finely grind almonds in a food processor with on/off motion, or crush with a rolling pin until as finely ground as possible. Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt and brown sugar in a bowl and stir to blend. Add butter and process or work with the fingertips until mixture reassembles coarse crumbs. In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With a processor on, add egg mixture to dough through feed tube and process until dough forms. Pat dough into ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes. Remove dough from refrigerator and divide into 8 equal parts. Press each piece into a lightly buttered 3 to 3 1/2 inch tartlet pan, preferably with removable rim, patting into an even layer. (The dough will soften as you work with it.) Chill tartlet shells in freezer for at least 30 minutes before baking. Preheat oven to 400F. remove tartlet shells from freezer, line each with a square of foil, and fill with pie weights or dried beans to prevent dough from puffing during baking. bake on baking sheet in center of oven for 10 minutes. remove foil with weights, reduce oven temperature to 350F, and continue baking for 15 to 20 minutes, or until pastry is a rich, golden brown. Let tartlet shells cool in pans and place on wire racks to cool completely. To prevent glaze, combine preserves and sherry in a small saucepan and warm over medium heat, stirring, until preserves are melted. strain through a sieve. To assemble tarts, brush tarts on the bottom of each tartlet shell. arrange grapes, cut sides down, in a decorative pattern, alternating colors, in the bottom of each pastry shell. Brush remaining glaze, reheating it if necessary, over grapes and edges of tartlets. sprinkle toasted almonds over tartlets before glaze sets. Serve at room temperature.
How To make Grape Tartlets with Almond Crust's Videos
Quick & Easy: Divine Flavor Cotton Candy Grape Tart
Showcase the unbelievable sweetness of Cotton Candy Grapes with this Quick & Easy grape tart recipe. The beautiful presentation and refreshing flavor is sure to impress.
Recipe:
Watch this video featuring products available on Costco.com:
✴︎GRAPE TART RECIPE✴︎マスカットタルト レシピ✴︎포도타르트 만들기✴︎KAWAII KITCHEN✴︎
Ingredients listed below in English, Japanese and Korean ↓
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Thanks for watching the video. I love eating tart so I made a lot today! Please subscribe and comment if you like it♡
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こんにちは。Kawaii Kitchenです。ブドウをのせたタルトを作りました。夏はたくさんタルトを作ります。コメント、評価をいただけるととても嬉しいです。
チャンネル登録はこちら↓
お願いします????
RECIPES ︎(7inch x2)
✴︎Tart Crust✴︎ ︎
-120g Unsalted Butter
-60g Sugar
-4 Egg Yolks
-240g Flour
Preheat and Bake at 305℉(150℃) 25 mins
✴︎Almond Cream✴︎
-60g Unsalted Butter
-60g Powdered Sugar
‐60g Almond Flour
-60g Eggs
-70g Custard Cream
Preheat and Bake at 335℉(170℃) 35 mins
✴︎Pastry Cream✴︎
-210g Custard Cream
-80g Whipping Cream
-1g Gelatin(mixed with 5ml water and warmed in a double boiler)
✴︎Fruit✴︎
-Any Grapes
レシピ
✴︎タルト✴︎(18㎝x 2)
-無塩バター 120g
-砂糖 60g
-卵黄 4個分
‐薄力粉 240g ︎
予熱150℃
焼成150℃ 25分
✴︎アーモンドクリーム✴︎
‐無塩バター 60g
‐粉糖 60g
‐アーモンドパウダー 60g
‐全卵 60g
-カスタードクリーム 70g
予熱170℃
焼成170℃ 35分
✴︎生カスタードクリーム✴︎
-カスタードクリーム 210g
-生クリーム 80g
-粉ゼラチン 1g(5gの水でふやかす)
✴︎のせるフルーツ✴︎
-ぶどう
레시피
✴︎다르트지✴︎(18cm x2)
-무염버터 120g
-설탕 60g
-달걀 노른자 4개
-박력분 240g
예열 150도
굽기 150도 25분 ︎
✴︎아몬드 크림✴︎
-무염버터 60g
-파우더슈가 60g
-달걀 60g
-아몬드가루 60g
-커스터드 크림 70g
예열 170도
굽기 170도 35분
✴︎생커스터드 크림✴︎
-커스터드 크림 210g
-생크림 80g
-녹인젤라틴 1g(물5g)
✴︎과일✴︎
포도
#fruittart #grapetart #포도타르트 #マスカットタルト #bakinglove # home #kawaiikitchen
????Song : Daystar - Cozy Place /
Foraging Wild Grapes for the Perfect Grape Tart | Claire Saffitz
Join Claire Saffitz in this special holiday episode as we revisit one of our favorite Patreon episodes where she forages for wild grapes in her New York backyard to create the perfect Grape Tart. Witness the magic of foraging and harvesting as Claire transforms her bounty into a delectable tart crust, blending flavors of the crust, the butter & yolks in the curd, and the wild grapes. Make sure to subscribe to our YouTube channel for fresh episodes in the upcoming year, and don't forget to explore our Patreon for exclusive videos, recipes, and newsletters.
#clairesaffitz #foraging #tart
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Video Production: Cal Robertson
Grape Tart | Step-by-step Recipe
Easy and delicious, this grape tart is everything dessert dreams are made of! ???????? Featuring a creamy filling prepared with requesón, whipped cream, honey, and vanilla essence, this decadent tart is dolled up with grapes. ????✨ Ideal to impress your friends and family at the New Year’s Eve dinner with a mouthwatering last course, this grape tart packs a unique combination of sweet, sour, and savory flavors everyone will love. ????
#KiwilimónRecipes #NewYear2024 #dessert
マスカットタルトのレシピ Grape Tart Recipe
Chicca Food(キッカフード)
このチャンネルではフランスやイタリアのお菓子を中心に、チョコレートやフルーツを使ったお菓子や焼き菓子、お惣菜、子供と作るお菓子のレシピを紹介しています。
この動画が気に入っていただけたら、ぜひチャンネル登録よろしくお願いします!
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00:00 巻頭
00:12 タルト生地
2:48 アーモンドクリーム
04:32 タルト生地をのばして型に敷く&焼く
08:19 マスカルポーネクリーム
11:15 組み立て
13:42 レシピ
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こんにちは。
今回はマスカットたっぷりのシンプルなタルトのレシピです。夏のデザートとしてクリームをマスカルポーネを使ってさっぱり簡単に仕上げましたが、カスタードクリームでも美味しく作れます。
お好みでアーモンドクリームやマスカルポーネクリームに洋酒を加えてみてください。
このレシピのブログ記事:
◉材料: 1 台分(20cm タルト型)◉
・パートシュクレ
125 g 薄力粉
50 g 粉砂糖
60 g 無塩バター
25 g 卵黄+水
ひとつまみ 塩
・アーモンドクリーム
75 g 粉砂糖
75 g 無塩バター
75 g アーモンドパウダー
1 ½ 個 卵
・マスカルポーネクリーム
100 g マスカルポーネ
100 g 生クリーム
30 g グラニュー糖
・仕上げ
一房 マスカット
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Website:
YouTube:
Instagram:
#マスカットタルト
#マスカットタルト作り方
#chiccafood
Beth's Pear Almond Tart | ENTERTAINING WITH BETH
Learn how to make an Easy Thanksgiving Dessert Idea a Pear Almond Tart!
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WATCH MORE THANKSGIVING RECIPES
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S'More Pie
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Pumpkin Creme Caramel
9 inch TART TINS:
BETH’S PEAR ALMOND TART RECIPE
Serves 8
INGREDIENTS:
FOR PASTRY:
1 ¼ cup (150 g) flour
1 tbsp (12 g) sugar
½ tsp (5 ml) salt
8 tbsp (120 g) cold unsalted butter
1 egg yolk
3-4 tbsp (45ml-60 ml) ice water
For Filling:
7 oz (196 g) almond paste
8 tbsp (120 g) unsalted butter, room temperature and soft
¼ cup (50 g) sugar
2 eggs
1 tsp (5 ml) almond extract
¼ tsp (1.25 ml) salt
1/3 cup (40 g) of flour
8 pear halves, jarred or canned
1 tbsp (15 ml) sliced almonds, for garnish
1 tbsp (15 ml) apple jelly, for garnish
Homemade Whipped Cream
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing)
1 tsp (5 ml) vanilla extract
METHOD:
To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1tbsp more water. If too sticky add 1-2 tbsp more flour.
Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
Pop tart in freezer while you make the filling.
Preheat oven to 350F (176C).
In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scrapping down bowl as needed.
Remove tart tin from the freezer and pour mixture into the center, smoothing out to the edges with a spatula.
Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
Be sure to space pears out so they are not touching, as filling will puff up and they need room to expand. If you have room in the center you can add another pear in the middle.
Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
Remove tart from the tin, place on a cake stand and “ta da!”
Cut into wedges and serve with whipped cream. Enjoy!!