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Almond Fruit Tart

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A buttery, tart shell is filled with rich, creamy almond and sweet apple filling for an unbelievably delicious texture and yummy taste that will surely impress.



12 Servings
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes



1 1⁄2 cup
all-purpose flour
1⁄2 cup
butter or margarine
3 tablespoon
granulated sugar
egg, beaten
1⁄4 teaspoon


5 tablespoon
butter or margarine, softened
1 can
or 1 jar of Fruit Filling, any flavor
1 teaspoon
rum or brandy extract
1 can
or 1 jar almond filling

To Decorate

1⁄4 cup
heavy cream
1⁄4 cup
toasted sliced almonds
1 tablespoon
confectioners sugar


To bake this Almond Fruit Tart recipe, stir flour, granulated sugar, and salt in medium-size bowl until blended. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until dough binds together. Press into bottom and up side of 9- or 10-inch fluted tart pan with removable bottom. Trim pastry even with rim of pan. Refrigerate 30 minutes.

 Preheat oven to 350° F. To make filling, beat butter in medium-size bowl until fluffy. Add eggs and rum extract, and beat with electric mixer until blended. Beat in almond filling until thoroughly blended. Spread your favorite fruit filling in bottom of pastry-lined pan. Pour almond mixture evenly over filling. Bake 40 to 45 minutes or until center is set and pastry is golden brown. Cool completely in pan on wire rack. To decorate the Almond Fruit Tart, whip cream in medium-size bowl with electric mixer until soft peaks form. Add confectioners sugar and whip until firm. Spoon whipped cream into pastry bag fitted with open star tip. Pipe on top of tart in decorative swirls. Sprinkle with toasted almonds and refrigerate until ready to serve.

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