Sunshine Almond and Orange Tarts


Apricot Frangipane Tart

Video taken from the channel: Home Cooking Adventure


Blueberry & Almond Tart

Video taken from the channel: Chef Eva Kronenburg


Learn How to Make an Almond Tartlet so Tasty / Classic almond Tart / Bakewell tart

Video taken from the channel: Tasty Cuisine


Beth’s Pear Almond Tart | ENTERTAINING WITH BETH

Video taken from the channel: Entertaining With Beth


Almond & Medjool Date Tart {vegan, gluten-free, oil-free}

Video taken from the channel: Natalie Jo


Jamie’s Bakewell Tart | Jamie Oliver AD

Video taken from the channel: Jamie Oliver


How to make mini citrus tarts

Video taken from the channel: Coles

Sunshine Almond and Orange Tarts 2/3 cup (75g) slivered almonds 6 tablespoons (75g) sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 large egg 6 (14-by-9-inch) sheets frozen phyllo dough, thawed 2 navel oranges (220g each). Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes.

Remove from the. For the tart: Finely grate enough zest from the oranges to make 2 teaspoons, and set it aside for the almond filling. Use a sharp paring knife to remove the skin and white pith completely from the oranges, and then halve them from stem to Cut the oranges. Since the fruit isn’t all sugar-laden and cooked, if you simply piled the fruit into a tart crust it would be incredibly dry. That’s were orange-laced almond-cheese filling comes in.

That almond-y cheese filling lends a wonderful cheese danish quality to the tart. Directions. In a large bowl, combine the crushed pretzels, sugar and butter. Press onto the bottom of a greased 9-in. tart pan with a removable bottom.

Bake at 400° for 6-8 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping.

Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into. Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale – typically takes under a minute. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated.

Pour into prepared pie plate. Top with almonds and confectioners sugar. Frangipane Filling 1 cup almond meal, (100 grams) 1/2 cup granulated sugar, (100 grams) 1/2 cup unsalted butter, (115 grams) softened 1 egg 1/2 tsp almond extract, (2 grams) 2 oranges, supreme’d (see note) 1 tbsp shaved almonds powdered sugar, for the top. Made with a cocoa almond crust, filled with caramelized maple oranges and almonds, and topped with a silky smooth dark chocolate ganache. Unlike other pies, this tart is made with wholesome, nutrient-dense ingredients, and is gluten-free, grain-free, dairy-free, refined sugar-free, and soy-free.

Is this tart even good enough to eat for breakfast?While the pastry is baking, make the almond filling. Put the butter and sugar in a food mixer and cream until light and fluffy.

Break the eggs into a bowl, beat lightly with a fork, then add.

List of related literature:

Likewise, a dessert such as the Roasted Peaches with Ricotta and Almonds (page 266) or a fruit crisp made with oats (see the Triple-Berry Granola Crisp on page 268) offers you antioxidants, fiber, and healthy fat, while a piece of lemon pound cake or an eclair offers you none of these.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

A simple burst of blueberries gives this ultra­light muffin a vaguely familiar feeling, while the orange and almond flavors provide a new spin and depth to the classic morning breakfast treat.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
from Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito, Tina Rupp
ABRAMS, 2011

Raspberries make the ideal sharp fruit filling, to contrast with the hazelnut meringue, but strawberries, peaches, apricots can be used instead.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
UNP Bison Books, 2007

Swirl this tart treat, which is also rich in fiber and vitamin C, into plain low-fat yogurt, or use it as a topping for pancakes, toast, or bagels.

“Runner's World Complete Book of Running: Everything You Need to Run for Weight Loss, Fitness, and Competition” by Amby Burfoot
from Runner’s World Complete Book of Running: Everything You Need to Run for Weight Loss, Fitness, and Competition
by Amby Burfoot
Rodale Books, 2009

They are loaded with sliced almonds and candied citrus rind (either lemon or orange), a combination that makes for a crunchy, aromatic cookie that strikes the right balance of sweet and tart.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

Add the butter, raisins, sliced almonds, and cream to the orange rind mixture and stir to mix well.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Oat Berry Pilaf with Walnuts and Gorgonzola Pie, Lattice-Top -Port Glaze, Spiral-Sliced Ham with Power Muffins Smoothie, Sour, Cobbler with Biscuit Topping Squares Chesapeake Bay Butter Chewy Brownies; var.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Packed with fruit and brandy flavor, the filling in these tarts is perfectly suited to a cold-weather dinner party.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Bursting with colorful fruit, creamy custards, nuts, or silky chocolate mixtures, tarts make a dazzling dessert.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Depending on the type of fruit used, these tarts can be blind baked before filling (strawberry, raspberry or kiwi tarts) or baked already filled (pear, apricot and apple tarts).

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • AKA Sour CRANBERRY ‘Bakewell’. Like when is a ‘Bakewell’ NOT a ‘Bakewell’. No Raspberry Jam nor Almonds in sight. Not a ‘slight twist’ but completely different.

  • Good that he sells crappo bakeware because he can’t bake to save his life.
    All these tv wankers end up selling pots and pans when they run out of BS.

  • An interesting twist on a Bakewell tart, replacing almonds with other kinds of nuts. I imagine it’s not going to have the usual marzipan-y taste and will be a little more savoury due to the bitter hazelnuts? I might give it a try, but only after I’ve made the traditional version:)

  • hi, could you consider giving an overview of what the recipe is before you start in with the step by step. a sentence or two describing it to us who don’t know what a bakewell tart is (but id like this for every recipe too).

  • This program may be really old but I’ve only just seen it today and it nearly made me sick because I love animals but when I saw them skin the rabbits I felt sick

  • Jamie, you have been my favorite chef for years! Been w/ u before u were married and used to cook for ur friends in ur flat. Ur directions are so clear and u r a joy to watch. Also, u make it easy for us Americans! Congrats on ur lovely family and best wishes for many yrs of continued success.

  • OMG that looks so good. For the pastry, should the butter be cold or room-temp? I’m guessing cold, but would love some guidance haha. Cheers! xx

  • Ciao Jamie, sono a Londra e stasera finalmente cenerò nella tua deliziosa trattoria a Royals Tunbridge Wells….. Ti farò sapere cosa ne penso��

  • I don’t usually make desserts. I’m kinda funny with them. I like old fashioned apple pie or blackberry buckle type stuff. This looks friggin good……I will be making a version of it sometime. Thanks Jamie for the good ole fashioned recipe.:)

  • Hey Jamie, love your show and your recipes. I was thinking about this recipe and 2 questions poppped in my mind. First: what if I want to make this and someone has a peanut allergy? Is there any alternative that I can use? Second: this recipe seems like a summer dessert. When Fall comes, can I add ground cloves or ground cinnamon to make it more Wintery? Sorry for the long comment, thanks!

  • Just in case anyone makes a mistake….at 1:05 it says to roll out to 2cm thick…….I think its meant to be 2mm thick….or that would be one very thick pastry casing lol. Great recipe Jamie, I’ve been looking for a good bakewell tart recipe. I love the fact that youve used walnuts and hazelnuts instead of almonds. Looks incredible. And your new kitchenware looks beautiful….a perfect colour for my kitchen….yippeeee! Lee x

  • Hi, Beth! I would like to ask you if I can replace the almond paste with something else or if I can make another filling cuz I’m living in UAE and I can’t find it anywhere, but I have some canned pears which I really want to use. Thanks in advance!

  • hey Jamie could you give a shout to “kitchen daddy”. he deserves more subscribers and his videos are super high quality.
    anyone reading this check out his YouTube “kitchen daddy”

  • you can also use regular dried beans. just make sure that you keep them separate from other packages of dried beans. you can’t use them as regular beans after you’ve used them as blind baking beans.

  • your bakeware range? do u ever get bored of money? must be close to the £1 billion mark now and still promoting his brand!? good on you for being successful but don’t you want a quiet life eventually xD

  • I never rate trimming the pastry case before it goes in the oven even with the beans, the edges still shrink back (as they did here) and make the whole thing look a little messy. I rate it when doing ‘rustic’ tarts as with this recipe but I still think it’s preferable to leave excess and trim afterwards. Much love, and I enjoyed this recipe x

  • I mad THIS! I mean….I made ALOT of recipes I’ve seen on YouTube. THIS was one of my most impressive. I personally didnt think the filling was sweet enough for me BUT, I used almond paste and made the Frangipane. STILL good as hell! It’s NOT a dinner dessert though, it’s more of a lunchtime dessert. PPL that made it…know what I mean.

  • Hi Natalie, do you think if I use pieces of apple +dates it would ruin the tart? I was worried that apple may give back too much moisture to the crust. I’m tempted to try it. What do you think?

  • I made this today and it was great. One suggestion I want to make is to use less dates. Next time, I will make it with 10 medjool dates for the filling and 4 to be cut up in pieces. I have a sweet tooth and I love dates, but I think this will be absolutely perfect with 14-15 dates total. Thanks for another great recipe, Natalie. I’m going to make this again for Thanksgiving.

  • I wanted to try the almond crust for a pumpkin pie for the holidays, you think that could work? I definitely want to make the date tart, I love dates!

  • Could you do a video (since so many ask for substitutions) about why to use a specific flour when and when you can substitute please?

  • Hi! your recipes are amazing, thank u so much for sharing:) Saddly, there’s no way I can find gluten free oats in my country:/ so I’ve been trying some other alternatives (buckwheat, rice, coconut, amaranth and many more) but can’t reach the texture that oats have, like when baking a fluffy cake… can you give me some piece of advice? maybe the right proportions for a GF flour mix? Thanks in advance!:)