How To make Grape Tartlets with Almond Crust
ALMOND CRUST:
1/4 c Almonds; slivered blanched
1 1/2 c Flour, all purpose
1/4 ts -Salt
3 tb Brown sugar; firmly packed
1/2 c Butter;cold, unsalted,1stick
-cut into small pieces 1 lg Egg; cold
1/2 ts Almond extract
1/4 ts Lemon zest;freshly grated
GLAZE:
3/4 c Apricot preserves
3 tb Sherry
TO ASSEMBLE:
3/4 lb Grapes; preferably an
-assortment of 2-3 colors, -halved & if necessary, -seeded 1/4 c Almonds, slivered; lightly
-toasted "Take these to a picnic in the pans that they were baked in to prevent crushing. Assemble them not more than 6 hours before serving time. For a single 10 inch tarts, bake the crust for 15 minutes with foil in and a further 20 to 30 minutes empty." Finely grind almonds in a food processor with on/off motion, or crush with a rolling pin until as finely ground as possible. Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt and brown sugar in a bowl and stir to blend. Add butter and process or work with the fingertips until mixture reassembles coarse crumbs. In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With a processor on, add egg mixture to dough through feed tube and process until dough forms. Pat dough into ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes. Remove dough from refrigerator and divide into 8 equal parts. Press each piece into a lightly buttered 3 to 3 1/2 inch tartlet pan, preferably with removable rim, patting into an even layer. (The dough will soften as you work with it.) Chill tartlet shells in freezer for at least 30 minutes before baking. Preheat oven to 400F. remove tartlet shells from freezer, line each with a square of foil, and fill with pie weights or dried beans to prevent dough from puffing during baking. bake on baking sheet in center of oven for 10 minutes. remove foil with weights, reduce oven temperature to 350F, and continue baking for 15 to 20 minutes, or until pastry is a rich, golden brown. Let tartlet shells cool in pans and place on wire racks to cool completely. To prevent glaze, combine preserves and sherry in a small saucepan and warm over medium heat, stirring, until preserves are melted. strain through a sieve. To assemble tarts, brush tarts on the bottom of each tartlet shell. arrange grapes, cut sides down, in a decorative pattern, alternating colors, in the bottom of each pastry shell. Brush remaining glaze, reheating it if necessary, over grapes and edges of tartlets. sprinkle toasted almonds over tartlets before glaze sets. Serve at room temperature.
How To make Grape Tartlets with Almond Crust's Videos
Foraging Wild Grapes for the Perfect Grape Tart | Claire Saffitz
Join Claire Saffitz in this special holiday episode as we revisit one of our favorite Patreon episodes where she forages for wild grapes in her New York backyard to create the perfect Grape Tart. Witness the magic of foraging and harvesting as Claire transforms her bounty into a delectable tart crust, blending flavors of the crust, the butter & yolks in the curd, and the wild grapes. Make sure to subscribe to our YouTube channel for fresh episodes in the upcoming year, and don't forget to explore our Patreon for exclusive videos, recipes, and newsletters.
#clairesaffitz #foraging #tart
Join The Patreon Community:
What's for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Video Production: Cal Robertson
Martha Stewart Bakes with Grapes | Martha Bakes S11E10 Grapes
Martha invites farmer and expert, Len Barron, to demystify different varieties of grapes, a fruit universally treasured around the world. Then, Martha prepares two standout grape recipes: time-honored winemaker’s focaccia and an eye-catching Concord grape tart. Food writer and cookbook author, Melissa Clark joins Martha and bakes remarkable roasted grape shortcakes.
#Grapes #Tart #Shortcake #Focaccia #Recipe
0:00 Introduction
0:35 Len Barron teaches about grapes
5:26 Winemaker's Grape Focaccia Recipe
10:13 Concord Grape Tart Recipe
17:01 Roasted Grape Shortcake Recipe
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 11 Episode 10.
Full Recipes:
Concord Grape Tart -
Grape Focaccia -
Roasted Grape Shortcakes -
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Bakes with Grapes | Martha Bakes S11E10 Grapes
Grape tart with custard
Full recipe and video:
Shine Muscat Grape Tart
New video every Sunday at 10:30am PST and new Short every Wednesday at 10:30am PST!
C O N N E C T W I T H M E:
♡ Instagram (food): @pearlthefoodie
♡ Instagram (personal): @pearllok
E M A I L:
pearl.lok55@gmail.com
(business enquiries only)
Filmed and edited in 4K by Pearl Lok. My videos are only posted on my Youtube channel. Unauthorized use, reproduction, distribution or reuploads with edits of my videos are prohibited.
This video is not sponsored.
#shorts #ASMR #shinemuscat
Green Grape tart - Egg less tart/Easy tart recipe/Vandana's Quirky Kitchen
The elegant green grape tart is a blend of firm crumbly crust, smooth and decadent custard and fresh, colourful grapes bursting with juices in a play of textures. Its a delightful, gorgeous, refreshing and classy choice for a delicious sweet treat. This egg less tart is very easy to prepare. Try this tart recipe today!
Did you enjoy being here then do not forget to give a thumbs up and leave your valuable comments below . Do subscribe so that you don't miss any of my quirky recipes.
Watch my other awesome recipes too.
Banana Muffins :
German Apple cake –
Mango pie –
Grape tart –
Leopard Print Bread -
Apple Roses :
Braided bread -
Honey muffin :
Banana cake :
Home made crescent rolls :
Pine apple cake :
SUBSCRIBE to my channel:
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest :
#vandanasquirkykitchen#grapetarteggless
Grape Tartlets recipe with the Jelly Quick 2.0 pectin glaze sprayer
Grape Tartlets recipe with the Jelly Quick 2.0 pectin glaze sprayer
Tart Dough
300 g Flour AP
135 g Icing sugar
140 g butter
40 g Almond powder
75 g Corn Starch
1 g Salt
75 g Eggs
Cream butter and icing sugar, add the eggs, then almond powder and salt. Mix well then
sift Corn Starch with flour and add last to the mixture. Wrap the dough in tight plastic
film and refrigerate overnight. Sheet or roll to a 3 mm thickness and use in the desired
tart ring or shape, Bake at 320 F/ low fan, for 15-18 minutes.
Almond Frangipane
100g almond flour
100g butter soft
100g icing sugar
80g eggs
40g corn starch
1 tsp vanilla extract
Mix gently all ingredients without whipping too much. Pipe inside raw tart shell and bake
all together at 320 F/ low fan, for 15-18 minutes..
Fresh mixed grapes to place and nicely arrange on top of tart at the end (see
video)
See more at bakonusa.com
Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
★Online Classes★
For more online classes please visit:
0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively, you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
---------------------------------------------------
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
★Instagram★
★Online Classes★
For more online classes please visit:
#tartshell #tartcrust #pie