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15 Ratings
5 star values:
3
4 star values:
5
3 star values:
3
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: 2 stars
12/12/2017
Where is the dough recipe?
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Stollen Fruit Tart or Almond Tart
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes two 10-inch tarts
Ingredients
Ingredient Checklist
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup dried apricots, sliced into 1/4-inch strips
1/2 cup fresh orange juice
1/4 cup cognac
3/4 teaspoon coarse salt
4 ounces marzipan
1 large egg
Unsalted butter, room temperature, for pans and plastic wrap
Buttery Yeast Dough
All-purpose flour, for dusting
Gallery
Stollen Fruit Tart or Almond Tart
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes two 10-inch tarts
Gallery
Stollen Fruit Tart or Almond Tart
Credit:
Bryan Gardner
Stollen Fruit Tart or Almond Tart
Credit:
Bryan Gardner
Stollen Fruit Tart or Almond Tart
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes two 10-inch tarts
Recipe Summary
prep: 20 mins
total: 2 hrs
Yield: Makes two 10-inch tarts
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Yield: Makes two 10-inch tarts
Makes two 10-inch tarts
Ingredients
Ingredients
- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/2 cup dried apricots, sliced into 1/4-inch strips
- 1/2 cup fresh orange juice
- 1/4 cup cognac
- 3/4 teaspoon coarse salt
- 4 ounces marzipan
- 1 large egg
- Unsalted butter, room temperature, for pans and plastic wrap
- Buttery Yeast Dough
- All-purpose flour, for dusting
Directions
Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.
Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.
Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.
Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
5
3 star values:
3
2 star values:
3
1 star values:
1
Martha Stewart Member
Rating: 2 stars
12/12/2017
Where is the dough recipe?
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
5
3 star values:
3
2 star values:
3
1 star values:
1
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
5
3 star values:
3
2 star values:
3
1 star values:
1
15 Ratings
5 star values:
3
4 star values:
5
3 star values:
3
2 star values:
3
1 star values:
1
15 Ratings
5 star values:
3
4 star values:
5
3 star values:
3
2 star values:
3
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 5
- 3 star values:
- 3
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: 2 stars
12/12/2017
Where is the dough recipe?
Martha Stewart Member
Rating: 2 stars
12/12/2017
Where is the dough recipe?
Rating: 2 stars
All Reviews for Stollen Fruit Tart or Almond Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Stollen Fruit Tart or Almond Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
