Best 3 Almond Shortcrust Pastry Recipes
Indulge in the buttery, nutty goodness of almond shortcrust pastry, a versatile pastry dough that elevates both sweet and savory dishes. This classic pastry crust, crafted with a combination of almond flour, butter, and sugar, is known for its crumbly texture and delicate flavor. It's the perfect base for tarts, pies, quiches, and cookies, adding a touch of sophistication to any culinary creation. Discover three delectable recipes within this article that showcase the versatility of almond shortcrust pastry. From the timeless classic of almond tart, filled with rich almond cream and topped with fresh berries, to the savory delight of goat cheese and caramelized onion tart, each recipe promises a unique taste experience. Explore the world of almond shortcrust pastry and create culinary masterpieces that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND SHORTCRUST PASTRY
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 tartlets
Number Of Ingredients 7
Steps:
- Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
- Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.
MY FAVORITE SWEET SHORTCRUST PASTRY
Blind baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.
Provided by Martha Collison
Categories HarperCollins Dessert Pie Tart
Yield Makes enough to line a 23cm (9-inch) tart tin
Number Of Ingredients 5
Steps:
- Put the flour, almonds, and confectioners' sugar into a large bowl and mix together until well combined.
- Add the butter to the dry ingredients and rub into the flour until you get a mixture that looks like fine breadcrumbs.
- Add the egg yolk (save the white for glazing) and 1 tablespoon of cold water and stir into the flour with a round-ended knife. The mixture will start to clump together after you have mixed for a minute or so, but there will still be some floury patches in the bowl. Turn the contents of the bowl onto a large piece of cling film and knead briefly until all the pastry has come together into a ball. Wrap in the cling film and place in the fridge for 30 minutes, or until you are ready to use it.
- Blind baking:
- Preheat the oven to 375°F/190°C/170°C fan/gas 5. Roll out the chilled pastry between two pieces of cling film until it is a few centimeters larger than your tin. You could also do this on a floured surface, but the pastry is so fragile I find it easier to handle between cling film. Peel off the top layer of cling film then invert the pastry circle into the prepared tart tin, gently pressing it into all the edges. Put the pastry-lined tin into the fridge for at least 30 minutes before baking.
- Remove the cling film from the pastry, prick the base all over with a fork then line the inside with baking parchment and baking beans (you could also use uncooked lentils or rice if you don't have baking beans-anything that will weigh the paper down).
- Bake for ten minutes, then carefully remove the paper and beans and bake for a further ten minutes, until the base is crisp. You are now ready to fill the case.
RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
Tips:
- Always use cold butter for the pastry. This will help to keep it crumbly and prevent it from becoming greasy.
- Work the butter and flour together quickly and lightly, until the mixture resembles coarse breadcrumbs. Overworking the dough will make it tough.
- If the pastry is too dry, add a little cold water, one tablespoon at a time, until it comes together. Be careful not to add too much water, or the pastry will become sticky.
- Chill the pastry for at least 30 minutes before rolling it out. This will help to firm it up and make it easier to work with.
- When rolling out the pastry, use a light touch and avoid overworking it. Roll the pastry out to a thickness of about 3mm (1/8 inch).
- If the pastry is too sticky to handle, place it between two sheets of baking paper.
- Use a sharp knife to trim the pastry. This will help to prevent the edges from becoming ragged.
- Prick the base of the pastry with a fork before baking. This will help to prevent it from puffing up.
- Bake the pastry in a preheated oven. This will help to ensure that it cooks evenly.
Conclusion:
Almond shortcrust pastry is a delicious and versatile pastry that can be used for a variety of sweet and savory dishes. It is easy to make and can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This makes it a great option for busy cooks who want to have a homemade pastry on hand.
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