#tarttime

A rustic tart featuring a buttery almond crust filled with spiced apple slices, creating a delightful balance of flavors and textures.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 2 tablespoons ice water. 3-4 medium-sized apples, peeled, cored, and sliced. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon almond extract. 1/4 cup sliced almonds. 1 egg, beaten for egg wash.

Instructions: Mix the all-purpose flour, almond flour, sugar, and salt in a food processor by pulse them together. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. Pulse the food processor while adding ice water one tablespoon at a time until the dough comes together. Put the dough in the fridge for at least 30 minutes after making a disk out of it. Before you start cooking, heat the oven to 375F 190C. Apple slices, brown sugar, cinnamon, nutmeg, and almond extract should all be mixed together in a bowl. Put some flour on a surface and roll out the chilled dough into a circle that's about 12 inches across. Place the rolled-out dough on a baking sheet that has been lined with parchment paper. Place the apple mixture in the middle of the dough, leaving some space around the edges. Fold the dough's edges over the filling and pleat them if you need to. Beat an egg and brush it around the edges of the dough. Then, put sliced almonds on top of the filling. Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the apples are soft. Let the crostata cool down a bit before you serve it. Have fun!

Prep Time: 45 minutes

Cook Time: 40 minutes

A rustic tart featuring a buttery almond crust filled with spiced apple slices, creating a delightful balance of flavors and textures.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 2 tablespoons ice water. 3-4 medium-sized apples, peeled, cored, and sliced. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon almond extract. 1/4 cup sliced almonds. 1 egg, beaten for egg wash.

Instructions: Mix the all-purpose flour, almond flour, sugar, and salt in a food processor by pulse them together. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. Pulse the food processor while adding ice water one tablespoon at a time until the dough comes together. Put the dough in the fridge for at least 30 minutes after making a disk out of it. Before you start cooking, heat the oven to 375F 190C. Apple slices, brown sugar, cinnamon, nutmeg, and almond extract should all be mixed together in a bowl. Put some flour on a surface and roll out the chilled dough into a circle that's about 12 inches across. Place the rolled-out dough on a baking sheet that has been lined with parchment paper. Place the apple mixture in the middle of the dough, leaving some space around the edges. Fold the dough's edges over the filling and pleat them if you need to. Beat an egg and brush it around the edges of the dough. Then, put sliced almonds on top of the filling. Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the apples are soft. Let the crostata cool down a bit before you serve it. Have fun!

Prep Time: 45 minutes

Cook Time: 40 minutes

A rustic tart featuring a buttery almond crust filled with spiced apple slices, creating a delightful balance of flavors and textures.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 2 tablespoons ice water. 3-4 medium-sized apples, peeled, cored, and sliced. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon almond extract. 1/4 cup sliced almonds. 1 egg, beaten for egg wash.

Instructions: Mix the all-purpose flour, almond flour, sugar, and salt in a food processor by pulse them together. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. Pulse the food processor while adding ice water one tablespoon at a time until the dough comes together. Put the dough in the fridge for at least 30 minutes after making a disk out of it. Before you start cooking, heat the oven to 375F 190C. Apple slices, brown sugar, cinnamon, nutmeg, and almond extract should all be mixed together in a bowl. Put some flour on a surface and roll out the chilled dough into a circle that's about 12 inches across. Place the rolled-out dough on a baking sheet that has been lined with parchment paper. Place the apple mixture in the middle of the dough, leaving some space around the edges. Fold the dough's edges over the filling and pleat them if you need to. Beat an egg and brush it around the edges of the dough. Then, put sliced almonds on top of the filling. Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the apples are soft. Let the crostata cool down a bit before you serve it. Have fun!

Prep Time: 45 minutes

Cook Time: 40 minutes

A tasty lemon blueberry tart with a buttery shortbread crust and a sour lemon-blueberry filling inside.

Ingredients: 1 cup all-purpose flour. 1/3 cup powdered sugar. 1/2 cup unsalted butter, cold and cut into small pieces. 1/4 teaspoon salt. 2 large eggs. 1/2 cup granulated sugar. 1/4 cup freshly squeezed lemon juice. 1 tablespoon lemon zest. 1 cup fresh blueberries.

Instructions: Warm the oven up to 175F 350C. Put flour, powdered sugar, butter, and salt in a food processor and blend them together. Use pulses to break up the mixture into large crumbs. Place the dough in a 9-inch tart pan with a bottom that can be taken out and press it into the bottom and up the sides. Bake the crust for 15 to 20 minutes, or until it turns a light golden color. Take it out of the oven and let it cool down. Add the eggs, granulated sugar, lemon juice, and lemon zest to a mixing bowl and whisk them together until they are well mixed. Carefully fold in the blueberries. Place the blueberry mix into the tart crust that has been cooled. The filling should be set after 25 to 30 minutes in the oven. Before cutting and serving, let the tart cool all the way down.

Prep Time: 20 minutes

Cook Time: 45 minutes

This Brie and Pear Tart combines the creamy richness of Brie cheese with the sweetness of ripe pears, all baked on a flaky puff pastry crust. It's a delightful blend of flavors and textures that makes for a perfect appetizer or dessert.

Ingredients: 1 sheet frozen puff pastry, thawed. 1 ripe pear, thinly sliced. 150g Brie cheese, sliced. 2 tablespoons honey. 1 tablespoon chopped fresh thyme leaves.

Instructions: Preheat the oven to 200C 400F. Roll out the puff pastry on a lightly floured surface to fit a baking sheet. Transfer the pastry to the baking sheet. Arrange the pear slices evenly over the pastry, leaving a border around the edges. Top the pears with slices of Brie cheese. Drizzle honey over the tart and sprinkle with fresh thyme leaves. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is melted and bubbly. Remove from the oven and let cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The sweet caramelized pears and crunchy hazelnut crumble in this Caramelized Pear Hazelnut Crumble Tart make for a delicious dessert. This tart is perfect for any event and will wow your guests with its delicious flavors and rustic look.

Ingredients: 4 ripe pears, peeled, cored, and sliced. 1/4 cup brown sugar. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 cup hazelnuts, chopped. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed.

Instructions: Preheat oven to 375F 190C. In a skillet, melt 1/4 cup butter over medium heat. Add sliced pears, brown sugar, and vanilla extract. Cook, stirring occasionally, until pears are caramelized and tender, about 8-10 minutes. Remove from heat and set aside. In a food processor, pulse hazelnuts until finely chopped. Add flour, oats, brown sugar, cinnamon, and salt. Pulse until combined. Add chilled butter cubes and pulse until mixture resembles coarse crumbs. Press 2/3 of the crumb mixture into the bottom and up the sides of a tart pan. Arrange caramelized pear slices over the crust. Sprinkle the remaining crumb mixture over the pears. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Allow the tart to cool slightly before serving. Serve warm or at room temperature.

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the delightful combination of sweet Concord grapes and nutty walnut frangipane nestled in a gluten-free rosemary-infused crust. This elegant tart offers a perfect balance of flavors and textures, making it an exquisite dessert for any occasion.

Ingredients: 1 1/2 cups almond flour. 1/2 cup tapioca flour. 2 tbsp coconut flour. 1/2 tsp salt. 1 tbsp fresh rosemary, finely chopped. 1/4 cup coconut oil, melted. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 cup walnuts. 1/4 cup coconut sugar. 1/4 cup vegan butter, softened. 1/4 cup almond butter. 1/2 tsp almond extract. 1 cup Concord grapes, halved and seeded. 2 tbsp honey. 1 tbsp lemon juice. 1/4 cup grape jam or jelly.

Instructions: Warm the oven up to 175F 350C. Put almond flour, tapioca flour, coconut flour, salt, and chopped rosemary in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix until you get a dough. Cover the bottom and sides of a 9-inch tart pan with dough. Press the dough into the pan. Use a fork to make holes in the bottom. It should be baked for 10 to 12 minutes, or until it turns a light golden brown color. Take it out of the oven and let it cool down. Grind the coconut sugar and walnuts into a fine powder in a food processor. Mix in the vegan butter that has been softened, the almond butter, and the almond extract. Mix until it's creamy and smooth. After the tart crust has cooled, spread the walnut frangipane mixture out evenly on top of it. Place halfed Concord grapes with their seeds facing down on top of the frangipane filling. Over low heat, melt the honey, lemon juice, and grape jam together in a small saucepan. Cover the grapes and frangipane on the tart with the grape glaze. Put the tart back in the oven and bake for another 15 to 20 minutes, or until the frangipane is set. Let the tart cool all the way down before you serve it. You can add more fresh rosemary as a garnish if you want to. Cut the tart into pieces and serve it. Enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

This Fresh Blood Orange Tart is a delightful dessert perfect for springtime entertaining. The vibrant color and tangy flavor of blood oranges make this tart a standout addition to any gathering. With a buttery crust and creamy citrus filling, it's sure to impress your guests.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 2-3 tablespoons ice water. 4-5 fresh blood oranges. 3/4 cup granulated sugar. 3 large eggs. 1/2 cup heavy cream. 1 tablespoon cornstarch.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine flour, powdered sugar, salt, and diced butter. Pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until dough comes together. Press dough into a 9-inch tart pan with a removable bottom, ensuring even thickness along the bottom and sides. Prick the bottom with a fork. Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool. Meanwhile, zest and juice 2-3 blood oranges. Set aside. In a mixing bowl, whisk together granulated sugar, eggs, heavy cream, cornstarch, blood orange zest, and juice until smooth. Pour the mixture into the cooled tart shell. Bake for 25-30 minutes, or until the filling is set. Let the tart cool completely before serving. Slice the remaining blood oranges thinly and arrange them on top of the cooled tart as desired. Refrigerate the tart until ready to serve.

Prep Time: 30 minutes

Cook Time: 45 minutes