Almond Delight Fruit Tart
Indulge in the delightful combination of a nutty almond crust and a velvety almond pastry cream, topped with a vibrant medley of fresh fruits. This tart marries the sweet and tart flavors of juicy blueberries, raspberries, and zesty kiwi, all harmoniously blended with the rich almond tones. Perfect for gatherings or a special dessert for any season, this Almond Delight Fruit Tart is sure to impress your guests with its stunning presentation and irresistible flavors.
N/A
Servings
233
Calories
12
Ingredients
Ingredients
Unsalted butter
6 tbsp (melted)
Fisher® Sliced Almonds
1 1/2 cups (finely ground)
Sugar
2 cups (divided (1 3/4 cups for crust, 1/4 cup for cream))
All-purpose flour
2 tbsp (for pastry cream)
Large egg yolks
4 (for pastry cream)
Whole milk
1 cup (heated)
Almond extract
1/4 tsp (for pastry cream)
Apricot jam
1/4 cup (melted)
Medium kiwi
1 (peeled and sliced)
Raspberries
1/2 pint (fresh)
Blueberries
1/2 pint (fresh)
Fisher® Sliced Almonds
1/4 cup (for topping)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the crust: Begin by greasing the bottom and sides of a 9-inch tart pan using nonstick cooking spray. In a food processor, pulse the sliced almonds until finely ground, resembling a flour-like consistency. Add the melted butter and 1 3/4 cups of sugar, then pulse until the mixture resembles coarse crumbs.
3
Evenly press the crust mixture into the bottom and up the sides of the tart pan using your fingers and the flat bottom of a drinking glass. Bake in the center of the oven for 12-15 minutes, or until the crust is golden brown and firm. Remove and allow to cool completely.
4
Prepare the almond cream: In a medium bowl, whisk together 1/4 cup sugar, 2 tablespoons flour, and 4 egg yolks until thick and smooth. In a saucepan over medium heat, bring the whole milk and 1/4 teaspoon almond extract to a gentle boil. Gradually whisk about half of the hot milk mixture into the egg mixture, continuously stirring to temper the eggs. Pour the warmed mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon for 5-8 minutes, until the mixture thickens. Take care to scrape the bottom of the pot to prevent sticking.
5
Transfer the almond pastry cream onto a baking sheet lined with plastic wrap, smoothing it out. Cover with another layer of plastic wrap, ensuring it makes contact with the cream to prevent a skin from forming. Refrigerate until completely cooled, about 30-60 minutes.
6
Assemble the tart: Place the cooled tart shell on a serving platter. Spoon the chilled almond pastry cream evenly over the crust. Artistically arrange the kiwi slices, raspberries, and blueberries atop the cream. Gently brush the melted apricot jam over the fruit to give it a glossy finish. Finally, sprinkle the remaining 1/4 cup of sliced almonds over the tart for an added crunch.
7
Slice and serve this beautiful tart chilled, and watch your guests delight in this exquisite treat.
Nutrition Information
15g
Fat
22g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Almond Delight Fruit Tart?
The Almond Delight Fruit Tart is a dessert featuring a nutty almond crust and a velvety almond pastry cream, topped with fresh fruits like blueberries, raspberries, and kiwi.
What are the primary flavors of this tart?
The tart combines sweet and tart flavors from fresh berries and kiwi with rich almond tones from the crust and pastry cream.
How many calories are in a serving of this tart?
Each serving contains 233 calories.
What is the fat content per serving?
The tart has 15g of fat per serving.
How much protein does one serving provide?
There are 6g of protein per serving.
What size tart pan is required for this recipe?
A 9-inch tart pan is needed.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How do I prepare the almonds for the crust?
Pulse the sliced almonds in a food processor until they are finely ground with a flour-like consistency.
What ingredients are used to make the crust?
The crust is made from 1 1/2 cups of sliced almonds, 6 tablespoons of melted butter, and 1 3/4 cups of sugar.
How long should the crust be baked?
The crust should be baked for 12-15 minutes until golden brown and firm.
What is the best way to press the crust into the pan?
Use your fingers and the flat bottom of a drinking glass to press the mixture evenly into the bottom and up the sides.
How many egg yolks are needed for the almond pastry cream?
The recipe requires 4 large egg yolks for the pastry cream.
What type of milk is used for the almond cream?
One cup of whole milk is used to prepare the almond pastry cream.
How do I prevent the eggs from curdling when making the cream?
Gradually whisk about half of the hot milk mixture into the egg mixture to temper them before returning the whole mix to the saucepan.
How long does the pastry cream take to cook on the stove?
It takes about 5-8 minutes of constant stirring over medium heat until the mixture thickens.
How do I prevent a skin from forming on the pastry cream while it cools?
Cover the cream with plastic wrap, ensuring the wrap makes direct contact with the surface of the cream.
How long should the almond pastry cream be refrigerated?
The cream should be refrigerated for 30-60 minutes until completely cooled.
What fruits are used as toppings for the tart?
The tart is topped with kiwi slices, fresh raspberries, and fresh blueberries.
What is the purpose of the apricot jam?
Melted apricot jam is brushed over the fruit to provide a glossy finish.
Is there a final topping added for extra crunch?
Yes, 1/4 cup of sliced almonds is sprinkled over the tart at the end.
How should the Almond Delight Fruit Tart be served?
The tart should be sliced and served chilled.
What is the carbohydrate content per serving?
Each serving contains 22g of carbohydrates.
How much sugar is used in the pastry cream?
1/4 cup of sugar is used specifically for the almond pastry cream.
How much almond extract is in the recipe?
The recipe calls for 1/4 teaspoon of almond extract.
What amount of flour is used in the pastry cream?
Two tablespoons of all-purpose flour are used as a thickener for the cream.
How many kiwis do I need?
You need one medium kiwi, peeled and sliced.
What quantity of berries is required?
The recipe uses 1/2 pint of fresh raspberries and 1/2 pint of fresh blueberries.
Can I use salted butter for the crust?
The recipe specifically calls for 6 tablespoons of melted unsalted butter.
Does the recipe specify a brand of almonds?
The recipe mentions Fisher Sliced Almonds.
How many total ingredients are in this recipe?
There are 12 ingredients in total used for this tart.