STOLLEN FRUIT TART OR ALMOND TART
For almond tarts, replace the dried-fruit mixture with 2/3 cup sliced blanched almonds and skip step 1.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h
Yield Makes two 10-inch tarts
Number Of Ingredients 11
Steps:
- Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.
- Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.
- Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.
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Rita ebere Diolu
[email protected]This tart is delicious! The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Niazi Gamer
[email protected]I'm not a huge fan of fruit tarts, but this one was really good. The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
M Jamshad
[email protected]This tart is a bit difficult to make, but it's definitely worth the effort. The end result is a beautiful and delicious tart that's perfect for any special occasion.
Zechariah Chester Cole Reynolds
[email protected]I've made this tart several times now, and it's always a hit. The crust is always flaky and the filling is always creamy and delicious. It's the perfect dessert for any occasion.
Rosemary Red
[email protected]This tart is delicious! The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Precious Ruth
[email protected]I'm not a huge fan of fruit tarts, but this one was really good. The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
Habibur vai Official
[email protected]This tart is a bit difficult to make, but it's definitely worth the effort. The end result is a beautiful and delicious tart that's perfect for any special occasion.
Sunny jee
[email protected]I've made this tart several times now, and it's always a hit. The crust is always flaky and the filling is always creamy and delicious. It's the perfect dessert for any occasion.
Fayyaz Ilamdin
[email protected]This tart is absolutely delicious! The almond filling is rich and decadent, and the fruit topping is the perfect balance of tart and sweet. I highly recommend this recipe.
Araley Sabinas
[email protected]I'm not a huge fan of fruit tarts, but this one changed my mind. The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Saeed Zaliya
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious tart that's perfect for any special occasion.
Amna Fawad
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it, and I got rave reviews. The crust was perfectly cooked and the filling was delicious.
Jagat raj Kaphle (J2RK7)
[email protected]This is the best fruit tart I've ever had! The crust is so light and flaky, and the filling is perfectly tart and sweet. I will definitely be making this again.
Luciano Peralta
[email protected]I've made this tart twice now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is creamy and delicious. I love that I can use whatever fruit I have on hand.
John pog
[email protected]This Stollen Fruit Tart was a huge hit at my holiday party! The almond filling was rich and flavorful, and the fruit topping was the perfect balance of tart and sweet. I'll definitely be making this again next year.