Almond Custard Tart with Berry Compote
Almond Custard Tart with Berry Compote
A flavorful tart it is highlighted even more with the addition of a mixture of fresh berries.
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1 hr
Prep Time
1 hr 45 min
Total Time
8
servings Ingredients
Crust
13 cup Land O Lakes® Butter, softened
12 cup powdered sugar
14 cup finely ground almonds
18 teaspoon salt
1 large Land O Lakes® Egg (yolk only)
1 tablespoon milk
12 teaspoon almond extract
1 cup all-purpose flour
Filling
12 cup sugar
12 cup firmly packed brown sugar
1 tablespoon cornstarch
1 tablespoon finely ground cornmeal
14 cup Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs (yolks only)
1 12 teaspoons almond extract
14 teaspoon salt
Berry Compote
2 tablespoons orange juice
2 tablespoons sugar
3 cups fresh berries
2 tablespoons chopped fresh mint
*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup; let stand 5 minutes.
How to make
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STEP 1
Combine 1/3 cup butter and powdered sugar in bowl; beat at medium speed until well mixed. Add ground almonds, 1/8 teaspoon salt, 1 egg yolk, milk and 1/2 teaspoon almond extract; continue beating until well mixed. Add flour; beat at low speed until well mixed.
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STEP 2
Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate 1 hour until firm.
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STEP 3
Heat oven to 400°F.
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STEP 4
Roll out dough on lightly floured surface into 10-inch circle. Place into 9-inch tart pan with removable bottom or 9-inch glass pie pan, pressing dough into bottom and up sides. Trim crust even with edge; prick crust all over with fork. Bake 10 minutes.
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STEP 5
Reduce oven temperature to 350°F.
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STEP 6
Combine 1/2 cup sugar, brown sugar, cornstarch and cornmeal in bowl; mix well. Add all remaining filling ingredients; mix well. Pour filling into partially baked crust. Bake 30-35 minutes or until center is set and top is golden brown. (Cover edges of crust with aluminum foil during last 15 minutes of baking.) Remove tart to cooling rack; cool to room temperature.
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STEP 7
Combine orange juice and 2 tablespoons sugar in bowl; stir until sugar is dissolved. Combine berries and mint in bowl; toss lightly. Pour orange juice mixture over berries; let stand 30 minutes.
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STEP 8
Cut tart into individual servings; top each serving with berry compote mixture.
Tip #1
Place additional baking sheet on lowest oven rack to catch any drips or spills while tart is baking.
420 Calories
18 Fat (g)
150 Cholesterol (mg)
270 Sodium (mg)
59 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
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And don't forget to tag us @landolakesktchn.
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