This is a dessert with simple ingredients that produces great results. The almond paste gives an amazing nutty taste that matches perfectly with cherries.

Ingredients:

Tart dough:
1 egg yolk
2 Tbs. cold water
1 1⁄4 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp. salt
1 stick cold unsalted butter, cut into small cubes (about ¼ inch)

Tart filling:
2 cups blanched, whole almonds
1 cup confectioner’s sugar
1 egg white
1 Tbs. almond essence
1 stick unsalted butter, at room temperature
1/4 cup sugar
2 large eggs
1/3 cup all-purpose flour
1 cup dried cherries
1⁄3 cup cherry jam
1⁄3 cup sliced almonds

Directions:

In a small bowl, stir together the egg yolk and cold water with a fork. Set the mixture aside. In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter cut the butter into the flour mixture until the texture resembles coarse cornmeal. Add the egg mixture and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes. To roll out the dough, on a lightly floured board, flatten the disk with a rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed. Roll until the dough is about 12 inches round and 1/8 inch thick.

Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate tart shell until firm, about 30-45 minutes. Meanwhile, position a rack in the middle of an oven and preheat to 350°F.

Line the pastry shell with aluminum foil or parchment paper and fill with uncooked beans or rice. Bake for 20 minutes. If the dough looks wet, continue to bake until the dough is pale gold. This may take about 25 to 30 minutes. Transfer to a wire rack to cool.

For the almond paste, place the ground almonds in the food processor and grind until coarse. Add confectioner’s sugar, egg white and almond essence to the coarse almonds. Blend the mixture until it turns to a smooth paste. Depending on the strength of the food processor, this may take 2-3 minutes or more.

In a bowl, beat the butter until smooth (using an electric mixer or a whisk). Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour and dried cherries.

Spread the jam evenly over the bottom of the partially baked tart shell. Spread the almond paste mixture evenly over the jam. Sprinkle the surface evenly with the sliced almonds.

Bake the tart until the filling is golden and the middle is firm to the touch. This may take about 40-50 minutes. Transfer to a wire rack and let the tart cool completely, at least 1 hour.

This tart can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

This is an incredibly moist and flavourful cake, with a wonderful taste of orange and a subtle kick of olive oil. This really comes together quickly and without a lot of effort. Yes, it calls for olive oil – but don’t worry, it complements well with oranges!

Ingredients:

1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup extra virgin olive oil
1 teaspoon vanilla extract
Juice and zest of 3 oranges
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Butter (for greasing the bundt pan)

Glaze
1 cup confectioners’ sugar
3 tablespoons water

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light.

Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well.

Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.

Pour into the prepared bundt pan and bake, 35 to 40 minutes. Let the cake cool 15 minutes.

In small bowl, combine the glaze ingredients, adding enough water to reach desired consistency. Drizzle over cake.

This cake can serve about 8-10 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

If you are a lime or lemon tart fan, you will like this zingy tart. Passion fruit has a complex flavour profile and this is a great way to cook with passion fruit.

Ingredients:

Crust
2 ½ cups all-purpose flour
1 cup butter
½ cup confectioners’ sugar
1 egg yolk
1 ½ tablespoons cold water

Filling
6 eggs
1 cup passion fruit juice (approximately 10-12 passion fruits)
¼ cup passion fruit pulp (approximately 3-4 passion fruits)
½ cup all-purpose flour
2 cups sugar
1 tablespoon lime zest
¼ teaspoon salt

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Place flour, butter, and confectioners’ sugar in food processor and process until mixture resembles breadcrumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.

Roll out pastry to 1/8 inch thick, and line a 9- or 10-inch tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.

Line pastry with foil, fill the foil with a little raw beans, and bake in preheated oven for 15 minutes. Remove foil and beans, and continue baking until pastry is a light golden color.

Cut passion fruit in half and scoop the pulp into a bowl with a spoon. Pour the fruit into a blender and blend for no more than 2 seconds until the pulp separates from the seeds. Pour the juice in a strainer. Using a ladle, push the juice off the strainer in a circular motion until no more juice coming out of the seeds. Set the juice aside. Note: Alternatively, you can use the frozen concentrate for the filling and it works perfectly.

In a mixing bowl, mix together eggs, sugar, lime zest, passion fruit juice, passion fruit pulp, and flour. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the passion fruit mixture into the baked pastry crust.

Bake until filling is set around edge but still slightly loose in center and crust is golden brown, about 30 minutes.

Cool and serve. This recipe can serve about 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved