Food recipes
Almond Tart
Almond Tart Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt vanilla extract water, bottled, generic sugars, granulated apricots, dried, sulfured, uncooked nuts, almonds...
Almond Tart
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
vanilla extract
water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
nuts, almonds
cream, fluid, heavy whipping
nuts, almonds
salt, table
Directions:
For Crust: Mix flour and sugar together.
Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
Add vanilla and 2 tsp.
of the water and toss with a fork until dough just holds together.
(Add more water, a few drops at a time, if necessary).
Do not overwork.
Press dough evenly into an 8-inch false-bottom tart pan.
Chill in refrigerator for 45 minutes.
Preheat oven to 400*.
Line the chilled dough with aluminum foil and fill with dried beans.
Bake in the lower part of oven for 8 minutes.
Remove foil and beans and bake for 5 minutes longer.
Remove from oven.
For Filling: Stir sugar and apricot preserves together in a bowl, mixing well.
Add remaining ingredients, blending thoroughly.
Pour into partially baked shell.
Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown.
Cool and serve.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
vanilla extract
water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
nuts, almonds
cream, fluid, heavy whipping
nuts, almonds
salt, table
Directions:
For Crust: Mix flour and sugar together.
Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
Add vanilla and 2 tsp.
of the water and toss with a fork until dough just holds together.
(Add more water, a few drops at a time, if necessary).
Do not overwork.
Press dough evenly into an 8-inch false-bottom tart pan.
Chill in refrigerator for 45 minutes.
Preheat oven to 400*.
Line the chilled dough with aluminum foil and fill with dried beans.
Bake in the lower part of oven for 8 minutes.
Remove foil and beans and bake for 5 minutes longer.
Remove from oven.
For Filling: Stir sugar and apricot preserves together in a bowl, mixing well.
Add remaining ingredients, blending thoroughly.
Pour into partially baked shell.
Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown.
Cool and serve.
Enjoy!