Thursday, February 7, 2013

Strawberry~Almond Tart

I think that your home should be a piece of heaven on earth.
I hope heaven is like our home here sometimes.
Not everyday is perfect or goes that smoothly, but on the days that life is good, and wholesomely filled with caring....when everyone in our family chooses to show that kind of love...I feel like it is heaven on earth.
Little moments...
Little glimpses into what Christ has intended.
Just a speck of what it will really be like in heaven.

This tart...tastes heavenly.
And it makes a great Valentine's gift!








The kids jumped in to help me crack eggs, and pulse the food processor, and of course they LOVE the Kitchen Aid mixer.


If you don't have this book, you should!
The recipes are so very good!

And who can resist a book by sweet Fifi?
You can visit her blog HERE.

The tart calls for almond paste.
Don't buy it at the grocery store!
It is so easy to make.

Almond Paste
{Makes about 2.5 cups/1 pound}
Halve this recipe for the almond tart.

1.5 cups whole blanched almonds
1.5 cups powdered sugar
1 large egg white at room temperature
1/2 tsp. almond extract {opt.}

Place almonds and 1/2 cup powdered sugar in a food processor fitted with a steel blade. Pulse until nuts are finely ground, stopping once in a while to scrape down the sides of the bowl. Be careful not to over process...you don't want nut butter.
Add the rest of the powdered sugar and pulse until it is completely mixed in with the nuts.
Add the egg white and almond extract and pulse until there is a clump of almond paste in the middle.
It should be like a thick, yet smooth paste. If you find that it is too sticky, just add a little more powdered sugar until it is a smooth paste.
Use right away or wrap and refrigerate for up to 3 months.
You can also freeze it for 6 months.

Almond Jam Tart
{Recipe from The Romantic Prairie Cookbook}

Makes one 9 inch/32 cm tart.
{8 servings}

1 9 inch/ 23cm pie crust or favorite homemade tart shell

Filing
1 stick/ 115g unsalted butter at room temperature
8 oz/225g almond paste, cut into 1 inch cubes
1/4 c/50g sugar
1 tsp. grated lemon zest
1 tsp fresh lemon juice
1 tsp. vanilla extract
3/4 tsp. almond extract
2 eggs
1/3 c/5 tbs. unbleached all purpose flour

Topping
2 tsp. unsalted butter
1 1/2 cups/170g slivered blanched almonds
1/2 cup/140g strawberry fruit preserves {jam}
 I used blueberry~peach.

1. Prepare pastry according to recipe and transfer to a 9 inch/23cm tart pan. Refrigerate until firm, about 30 minutes.

2. Preheat the oven to 375 degrees/ 190 C.

3. Line a pastry shell with parchment paper or aluminum foil and fill with dried beans. Bake for 10 minutes, remove the paper and beans and bake another 5-10 minutes, or until the shell is pale golden. Remove from the oven and transfer to a wire rack. Reduce oven temperature to 350 degrees/ 180 C.

4. Make the filling: using an electric mixer on medium speed, or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth.

5. Continue beating while gently adding the sugar, lemon zest, lemon juice, vanilla extract, and almond extract. Add the eggs one at a time, beating well after each addition. Stir in the flour.

6. Make the topping: melt 2 tsp. butter in a skillet over low heat. Add the slivered almonds, stirring gently until golden. Don't burn them! Remove from the heat and let cool.

7. Assemble the tart: spread the almond paste mixture evenly in the partially baked tart shell.


Return the tart to the oven and bake for 35-45 minutes, or until the center of the filling is firm to the touch. Remove from the oven and let cool on a wire rack.

8. Spread the preserves evenly over the top of the tart. Arrange the toasted almonds in a circular pattern on top of the tart, making sure to let some of the preserves show in the center.





 For Valentine's Day, I used a heart shaped pan.
We are giving these as gifts this year.








Thank you Fifi for the delicious recipe!
To buy The Romantic Prairie Cookbook, click here.
In my humble opinion, it is one of the best cookbooks on the market and so beautifully photographed and written.

Hope you all enjoy.


~Julia

6 comments:

Pur et Simple said...

Oh, YUM!!!

:-)
Carol

Michelle said...

Looks really good. I like the heart shape idea. When my kids were grown up they always helped in the kitchen. I really miss those times.

~ko said...

Oh my!!! Thank you for sharing this. My momma is coming for a visit this weekend and I will be making this!

Anne Marie said...

I just pinned it and plan on baking it this weekend!!

Anonymous said...

Oh, this looks so good....your photos are always beautiful. Thanks for sharing the cookbook..I'm going to hop right on over to my list of used book dealers and see if anyone has it.....Corinne

margie said...

Your blog is just so lovely. It makes me very happy to find that there are people like you sharing such wonderful thoughts, ideas, pictures and projects with the world. Thank you for the inspiration! Each time I visit your blog, it is like a breath of fresh air, much needed in the crowded, busy city I live in :)

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