I need a sweet tart pastry recipe made with ground almonds ( or any nuts)?

Answer 1

Sweet Tart Dough
2 3/4 cups all-purpose flour
1/2 cup granulated sugar
8 ounces unsalted butter, cold
2 egg yolks
1/4 cup heavy cream
2 9inch tart shells

1. Process dry ingredients in cuisinart.
2. Cube butter and add.
3. Pulse until cornmeal consistency.
4. Add cream and egg yolk.
5. Process until dough just comes together.
6. You may need to add a touch more cream.

I would just add my ground almonds or nuts to this dough..

Answer 2

Almond Pastry Crust

3/4 cup ground almonds
2/3 cup superfine sugar (to make fine sugar place about 1 cup of sugar into the bowl of a food processor and blend for one minute. Then measure the amount needed)
3-1/2 cup flour
grated zest of two oranges or lemons (a combination of the two may be used)
1 large pinch of fine sea salt
3/4 pound cold unsalted butter
2 egg yolks
1 whole egg
1 Tablespoon white rum

Place the ground almonds, lemon zest, sugar, flour, salt , butter, egg yolks, whole egg and rum into the bowl of a mixer or a food processor and blend just until it forms a dough that holds together. Make two balls of dough and flatten between two pieces of plastic wrap. Refrigerate for about 45 minutes. Extra dough may be stored in the freezer. Line molds as demonstrated on the show. (For larger tarts, those over a 3 inch diameter , lightly prick bottom with a fork and refrigerate for 30 minutes. Line with parchment and pie weights.) Bake at 375 degrees until crusts are browned on the top and the bottom is slightly tanned.. (For the larger lined tins remove weights and parchment. Return to the oven and continue to bake until the bottom is baked.)

Answer 3

Rhubarb Brown Butter Almond Cake

Serves 6
3/4 pound butter (to reduce to 6 ounces)
1 cup almond flour
1 2/3 cup powdered sugar
½ cup all-purpose flour
5 1/3 ounces egg whites (5 large eggs)
1 pound rhubarb, chopped into ¼ inch pieces
A little apricot jam, melted and brushed on as a glaze

1. Brown the butter. (Stay close to the stove while it is browning. It burns easily. You want it golden brown.) Strain it and discard the solids left in the pan and strainer. Let the butter cool, but don't let it harden.
2. Sift the dry ingredients together. Add the dry ingredients to the egg whites, mixing well. Fold in the brown butter. Refrigerate at least one hour or as long as a week.
3. Chef David Jue used individual ring molds to bake the cakes for the presidential dinner, pouring ½ cup batter into each mold. Sprinkle about two ounces or ½ cup of the finely chopped rhubarb pieces on top. Lightly push them into the batter. Bake in a preheated 375-degree oven for 10 to 15 minutes, until light brown. Jue suggests home cooks bake the cake in a loaf pan, like a banana bread. If you choose that option, expect it to take 30 minutes to bake.
4. Let rest. When cool, brush lightly with a glaze made of melted apricot jam.

From pastry chef David Jue
They served this dessert for Bill Gates and the Chinese delegates when visiting Seattle this past April.

To make the almond flour pulse whole or blanched almonds in a food processor. Make sure not to over mix into a paste. It should resemble small toast crumbs as opposed to a wheat flour. texture. I also sliced fresh strawberries and sprinkled with sugar and 2 Tbls basalmic vinegar then added to the individual slices of the cake as I served.

Answer 4

Linzer Torte Cookies
These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays."
Original recipe yield: 30 cookies.
Servings:15 (change)

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INGREDIENTS:
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan. Wrap and refrigerate the other half until needed.
Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place them in a lattice pattern over the preserves.
Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2" by 1"

Answer 5

I always do equal quantities of melted butter, ground almonds and caster sugar and then line the tin with it and bake in a hot oven for about 15 minutes. Then leave to cool before you top it (you can cook it again - e.g. for a baked cheesecake). It tastes really yummy, but isn't exactly like pastry.

Answer 6

you could floor almonds in a blender. Pulse, as you ought to in a nutrients processor, and keep checking. it ought to likely be a strong theory to characteristic slightly regardless of flour you're employing contained in the recipe to the nuts to help keep them dry and so that they are going to grind extra uniformly.

Answer 7

Most of us wouldn't mind just a sweet tart!

Answer 8

what about egg custard you sprinkle ground almonds on top

Answer 9

I suggest you visit WWW.FOODDOWNUNDER.COM as they have heaps of recipes. Hope this helps!

Answer 10

I have no idea!