Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
10 1/2-inch tart pan with removable bottom (or
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
50\u00b0F.
Butter individual tart pans.
Carefully rinse blackberries
/2 inch loose bottom tart tins. Place in freezer for
Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.
op of glass.
Grease mini muffin pan and line each
fork.
For 9\" tart: Add the graham crumbs into
ground almonds and 1 tbsp blackberry puree. Transfer to a piping
Bake the tart shells according to the package
reased 9 1/2-inch tart pan; press into fluted edges
Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
or later use.This dough recipe can be used to make
O PREPARE FILLING AND ASSEMBLE TART:
Spread almonds in a
ough into 9-inch-diameter tart pan with removable bottom.
ough into four 4-inch tart pans (or one 9 or
Preheat oven to 450\u00b0F.
Place prepared tart shells on cookie sheet.
In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
Pour mixture into prepared mini tart shells.
Place one whole pecan in the middle top of each tart.
Bake at 450\u00b0F degrees, on middle oven rack for 10 minutes; turn heat to 350\u00b0F degrees and bake a further 7 or 8 minutes.
1/2-inch fluted tart pan with removable base. Place
il spray, lightly spray 2 mini muffin trays (24 cups) and