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Recipe Summary
Yield: Makes one 8-inch tart
Ingredients
Ingredient Checklist
Easy Pate Sucree for Tarts
Almond Cream
2 cups drained apple chunks from Austrian Lady Jam
1/4 cup sliced blanched almonds
Confectioners’ sugar, for serving
Whipped creme fraiche, for serving
Gallery
Recipe Summary
Yield: Makes one 8-inch tart
Gallery
Recipe Summary
Yield: Makes one 8-inch tart
Recipe Summary
Yield: Makes one 8-inch tart
Yield: Makes one 8-inch tart
Makes one 8-inch tart
Ingredients
Ingredients
- Easy Pate Sucree for Tarts
- Almond Cream
- 2 cups drained apple chunks from Austrian Lady Jam
- 1/4 cup sliced blanched almonds
- Confectioners’ sugar, for serving
- Whipped creme fraiche, for serving
Directions
Preheat the oven to 350 degrees. On a lightly floured board, roll out the pastry to a 1/8 inch thickness. Place pastry in a tart pan, and press it into the bottom edges and along the sides. Trim pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan.
Chill the pastry-lined pan until ready to use. The pastry shell can be refrigerated, well wrapped in plastic, for up to 1 day. For longer storage, it can be frozen.
Using a large pastry bag fitted with a 1/2-inch plain tip, pipe about 1 cup almond cream into tart shell beginning in the center and continuing in a circular pattern. Top evenly with apples. Repeat almond cream process using remaining 1/2 cup almond cream. Sprinkle with almonds.
Bake until tart is puffed and golden, 35 to 45 minutes. Transfer to a wire rack to cool. When cool remove tart from pan and sprinkle with confectioners’ sugar. Serve garnished with creme fraiche.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Austrian Lady Jam Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Austrian Lady Jam Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest