Almond Fruit Tart Recipe

Looking for an easy Almond Fruit Tart recipe? Learn how to make Almond Fruit Tart using healthy ingredients.


Submitted by cailoisa

Makes 12 servings



Dr. Weil's Almond Fruit Tart, to be enjoyed with a shared pot of fresh brewed tea.

Recipe Ingredients for Almond Fruit Tart

1 cup oat flour
1 cup unbleached white flour
1/4 cup almonds
1 tablespoon freshly squeezed orange juice
4 tablespoons butter or Spectrum Spread
4 tablespoons water
1/4 cup pine nuts
3 tablespoons butter
2 tablespoons brown sugar
1/4 cup unbleached flour
1/4 cup frozen orange juice concentrate
1 egg yolk
2 egg whites
2 tablespoons Amaretto
1/2 cup all-fruit strawberry or apricot jam or jelly
3 tablespoons water
2 kiwis, peeled and sliced
3 cups raspberries

Recipe Directions for Almond Fruit Tart

  1. Preheat oven to 350F.

  2. Make the pastry: Put all the ingredients for the pastry, using 3 tablespoons water, in a food processor and pulse briefly about 6 times, just until smooth, about 30 seconds. If the dough seems very dry, add 1 or 2 more tablespoons water and pulse briefly again. Cut a piece of parchment paper that measures 10 x 10 inches, roll the dough into a ball, wrap it in the paper, and chill it in the refrigerator for 10 minutes. The parchment paper may seem large for the dough ball, but you will be using it later in the recipe.

  3. After the dough has chilled, unwrap it and roll it out on the parchment paper with a rolling pin, making a circle that stretches about 11/2 inches beyond the edges of a 9-inch pie pan. Flip the parchment paper over onto the pie pan and peel off the paper. Press down on the dough with your fingers, molding it to the bottom and sides of the pie pan. Trim excess dough with a knife so that it is flush with the edge of the pan.

  4. Refrigerate, covered, for 15 minutes.

  5. Remove the pan from the refrigerator and bake for 15 minutes in the preheated oven until the crust is dry in the center. You can test for dryness by inserting a toothpick in the center; when the toothpick comes out dry, the crust is done. Let it cool for 15 - 20 minutes.

  6. Make the filling: Process all the filling ingredients in a food processor until smooth and pour into the crust. Bake for 20 minutes in the preheated oven, until the top puffs up and is golden brown. Let cool.

  7. Make the glaze: Heat the jam and water together in a saucepan on low heat until syrupy. Strain the glaze through a wire mesh strainer over a bowl. Brush the syrup over the tart. Arrange the kiwi slices around the perimeter of the tart and the fresh raspberries (or poached pears) in the middle. Brush another layer of jam glaze over the raspberries and kiwi to make the fruit shine and to hold them together. To serve, quarter the pie, then cut each quarter into 3 pieces.

Categories

Fruits, Brunch, Dessert, Vegetarian

Nutrition Facts
Serving Size 117.1g
Amount Per Serving
Calories
254
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
4.7g
23%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
260mg
11%
Potassium
224mg
6%
Total Carbohydrates
34.0g
11%
Dietary Fiber
3.9g
16%
Sugars
14.3g
Protein
4.8g
Vitamin A 6% Vitamin C 50%
Calcium 3% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin C
  •   Bad points
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement