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  • Almond Fruit Tart

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    bergiba
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    Cream butter and sugar. Beat in yolk, vanilla and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Bake at 375degf until golden, about 10 minutes; cool. Filling: Beat cream cheese and sugar. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top.

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    Cream butter and sugar. Beat in yolk, vanilla and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Bake at 375degf until golden, about 10 minutes; cool. Filling: Beat cream cheese and sugar. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views1 page

    Almond Fruit Tart

    Uploaded by

    bergiba
    Cream butter and sugar. Beat in yolk, vanilla and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Bake at 375degf until golden, about 10 minutes; cool. Filling: Beat cream cheese and sugar. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    ALMOND FRUIT TART

    CRUST:

    1 1/2 c. flour 1/2 c. butter, softened 1/2 c. sugar 1 egg yolk 1 tsp. vanilla extract 3/4 c. sliced, toasted almonds
    FILLING:

    1 (8 oz.) cream cheese 2 tbsp. sugar 1/2 tsp. almond extract 1 tsp. vanilla 1/4 c. apricot jam 1 tbsp. water Fresh fruit of choice to cover tart (strawberries, kiwi, grapes, bananas) CRUST: Cream butter and sugar. Beat in yolk, vanilla and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Prick shell. Bake at 375F until golden, about 10 minutes; cool. FILLING: Beat cream cheese and sugar. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top. Whisk jam and water over medium heat. Boil 30 seconds. Cool slightly. Brush over fruit.

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