|coconut oil or softened butter- I used coconut oil||12 tbsp|
|almond flour-I used Bob's Red Mill, but King Arthur or Blue Diamond would also work.||3 cups|
|egg yolks-separate and put the whites in the freezer for later use||8 yolks|
|whole milk||1 cup|
|almond extract-I use Penzeys.||1/2 tsp|
|vanilla extract-I use Penzeys.||1/4 tsp|
|apricot jelly||1/4 cup|
|assorted fresh fruit, washed, dried, and sliced if too large: nectarines, peaches, strawberries, figs, blueberries, raspberries, pitted cherries|
Almond Fruit Tart is delicious! It has an almond crust and an almond cream filling. Then it is topped off with your favorite summer fruits. It is light, sweet, and fresh tasting. You might want to double the recipe. This makes 2 nine inch tarts, but they go quickly. I ate nearly an entire one myself in one day!
The Teacher's Table
- Set your oven to 375 degrees.
- In a large bowl combine the coconut oil or butter, 2 eggs, almond flour, and sugar. Stir to combine. Hint: I like to get my almond flour at Costco or BJ’s it is significantly cheaper!
- Put your tart pans onto baking sheets. This makes them easier to move since the bottoms pop out of the tart pans. You do not need to grease the pans.
- Divide the dough up between your two tart pans. Gently press it down and up the edges. I have also used this recipe to make mini individual tarts. They are super cute and make serving a breeze.
5. Place your pans into the oven and bake for about 15 minutes or until they are golden brown. You can almost smell when they are done.
6. While the crust is baking, you can make the almond cream. This stuff is super good! In a sauce pan combine your milk with the cornstarch. Stir it to make sure there are absolutely no lumps!
7. Add your egg yolks, sugar, vanilla, and almond extracts. Please do not use imitation extracts. They do not have the flavors that the real stuff has. I know it is more expensive, but it is really worth it!!!
8.Use a whisk to combine everything.
9. Turn on the mixture to medium high heat. Use a spatula and whisk to keep the mixture moving. You don’t want lumps or scrambled eggs. In about 10-15 minutes you will see it thicken.
10. Remove the almond cream from the heat immediately and place in a different container. I popped mine in the freezer to cool it down super fast. You could also just put in the fridge for a few hours.
11. When the crust and cream is all cooled you can divide the cream evenly between the two tart crusts and spread it out into an even layer.
12. Your fruit should be all prepped. You can use one fruit or mix and match. Just get creative! If you’re using mini tart pans you can top each tart with a different fruit too.
Assorted fresh fruit, washed, dried, and sliced if too large: nectarines, peaches, strawberries, figs, blueberries, raspberries, pitted cherries
13. When your fruit is all laid out on the cream, microwave some apricot jelly for about 20 seconds. Use a pastry brush to gently spread the warmed jelly over the fruit. This adds a beautiful sheen to the tarts, helps to keep the fruit in place, and keeps the fruits fresh looking.
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