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| Marionberry Tart |
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| Marionberry Tart |
This is one of my favorite desserts to make. It's easy and fast. You can also make your own variation by choosing different fruits. I have included some variation examples in this recipe. Hope you will like it. 👍😉
塔皮食材 (Tart crust ingredients)：(9 inch tart 九吋）
首先先做塔皮，塔皮在烘烤時開始做水果餡，水果餡在慢火煮或放涼時，開始做杏仁餡。塔皮烘培完畢後等放涼後再把餡料加入，加入後進行最後烘培。各部位的分解動作如下。
Start with making and baking the tart crust, proceed to making the fruit filling, and then the almond cream filling.
塔皮食材 (Tart crust ingredients)：(9 inch tart 九吋）
1. 低粉 (cake flour) 233 g
3. 糖 (brown sugar) 70 g
4. 鹽 (salt) 1/4 tp
5. 奶油 (butter) 120 g
6. 全蛋 (whole egg) 47 g
水果餡食材 (Fruit filling ingredients)：
1. 適量的水果（蘋果、鳳梨、大黃、莓果）( Suitable amount of fruits - You can either make it an apple tart, pineapple tart, pineapple apple tart, rhubarb tart, marionberry tart)
2. 適量奶油 (suitable amount of butter)
3. 適量檸檬汁 (suitable amount of lemon juice - add if you are making a rhubarb or apple tart)
4. 糖（砂糖、楓糖、蜂蜜都可以）(Sugar - you can use brown sugar, maple syrup, or honey)
杏仁奶油餡食材 (Almond cream filling ingredients)：
1. 奶油 (butter) 110 g
2. 糖 (brown sugar) 50 g
3. 杏仁粉 (almond flour Kirkland almond four Another almond flour brand I like) 135 g (links are connected to my Amazon affiliate)
4. 全蛋 (whole egg) 2 個
5. 萊姆酒 (Rum) 2 tp (Can skip if you don't like it)
首先先做塔皮，塔皮在烘烤時開始做水果餡，水果餡在慢火煮或放涼時，開始做杏仁餡。塔皮烘培完畢後等放涼後再把餡料加入，加入後進行最後烘培。各部位的分解動作如下。
Start with making and baking the tart crust, proceed to making the fruit filling, and then the almond cream filling.
塔皮步驟 (Tart crust steps)：
1. 奶油放置室溫到手指可以壓的程度 (Take the butter out from the fridge and put it in the ambient environment until it is soft enough for the finger to press)
2. 奶油和糖打發成雪花狀 (Whisk butter and sugar together)
3. 依序加入低粉、杏仁粉、鹽和打散的全蛋。（預設烤箱到355 F）(preheat oven at 355 F; Add in cake flour, almond flour, salt, and whisked egg)
4. 用手慢慢抓壓成均勻的麵團 (Use your hand to mix the ingredients together to a dough)
5. 麵團上下撲保鮮膜，用桿麵棍趕成比塔模大一點的圓型 (Place plastic wrap beneath and on top of the dough, and roll the crust dough to a big circle shape - slightly larger than your baking mold)
6. 將塔皮妥當鋪在塔模上後，在塔皮圓底處用叉子稍微戳小洞 (Place the tart dough onto your baking mold; make/poke holes at the crust bottom)
7. 使用重物壓在塔皮中間（我選用一個不鏽鋼鍋，之前有試過用黃豆，但發現我的不鏽鋼鍋大小剛好很方便）後一起進入烤箱烤 20 分鐘 (Put something heavy on top of the curst bottom - the flat part of the crust - and put it in the oven to bake for 20 min. I have tried to put soy beans, but now I like putting one of my stainless still pot, which has the right size. )
1. 奶油放置室溫到手指可以壓的程度 (Take the butter out from the fridge and put it in the ambient environment until it is soft enough for the finger to press)
2. 奶油和糖打發成雪花狀 (Whisk butter and sugar together)
3. 依序加入低粉、杏仁粉、鹽和打散的全蛋。（預設烤箱到355 F）(preheat oven at 355 F; Add in cake flour, almond flour, salt, and whisked egg)
4. 用手慢慢抓壓成均勻的麵團 (Use your hand to mix the ingredients together to a dough)
5. 麵團上下撲保鮮膜，用桿麵棍趕成比塔模大一點的圓型 (Place plastic wrap beneath and on top of the dough, and roll the crust dough to a big circle shape - slightly larger than your baking mold)
6. 將塔皮妥當鋪在塔模上後，在塔皮圓底處用叉子稍微戳小洞 (Place the tart dough onto your baking mold; make/poke holes at the crust bottom)
7. 使用重物壓在塔皮中間（我選用一個不鏽鋼鍋，之前有試過用黃豆，但發現我的不鏽鋼鍋大小剛好很方便）後一起進入烤箱烤 20 分鐘 (Put something heavy on top of the curst bottom - the flat part of the crust - and put it in the oven to bake for 20 min. I have tried to put soy beans, but now I like putting one of my stainless still pot, which has the right size. )
水果餡步驟 (Fruit filling steps)：
1. 奶油放入鍋中加熱，讓奶油香味出來 (Heat up the butter slightly with medium heat until you can smell the butter)
2. 加入水果，稍微炒香 (Add the fruits in, and stir)
3. 加入糖 (Add in sugar)
4. 加入檸檬汁（使用蘋果和大黃時，加黃檸檬汁能夠提香）(Add in lemon juice if you are dealing with apple or rhubarb)
5. 小火慢慢將水果餡煮軟後關火（總需要時間會依水果種類和量而改變，以蘋果來說大約20-30 分鐘。也可依自己喜歡的水果軟硬度調整）(Turn the heat down to small and continue to cook and stir occasionally. Typically it takes about 20 - 30 min to get to a not-so-watery state)
1. 奶油放入鍋中加熱，讓奶油香味出來 (Heat up the butter slightly with medium heat until you can smell the butter)
2. 加入水果，稍微炒香 (Add the fruits in, and stir)
3. 加入糖 (Add in sugar)
4. 加入檸檬汁（使用蘋果和大黃時，加黃檸檬汁能夠提香）(Add in lemon juice if you are dealing with apple or rhubarb)
5. 小火慢慢將水果餡煮軟後關火（總需要時間會依水果種類和量而改變，以蘋果來說大約20-30 分鐘。也可依自己喜歡的水果軟硬度調整）(Turn the heat down to small and continue to cook and stir occasionally. Typically it takes about 20 - 30 min to get to a not-so-watery state)
杏仁奶油餡步驟 (Almond cream filling steps)：
1. 奶油 ＋ 糖 打蓬鬆 (Whisk butter and sugar)
2. 拌入杏仁粉 拌勻 (Add in almond flour)
3. 蛋打成蛋液之後，分次加入。蛋液吃進去再加 (Add in whisked egg gradually)
4. 加入萊姆酒拌勻 (Add in rum, and mix things well)
組合步驟 (Combination steps)：
1. 把水果餡和杏仁奶油加入已放涼（快室溫即可）的塔皮中 (Put the fruit filling and almond cream filling into the tart crust. The tart crust should be chilled in the room temperature for at least 20 min)
2. 在 365F 烤45 分鐘 (Bake the fruit tart at 365 F for 45 min)
組合步驟 (Combination steps)：
1. 把水果餡和杏仁奶油加入已放涼（快室溫即可）的塔皮中 (Put the fruit filling and almond cream filling into the tart crust. The tart crust should be chilled in the room temperature for at least 20 min)
2. 在 365F 烤45 分鐘 (Bake the fruit tart at 365 F for 45 min)
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| Apple rhubarb tart |
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| Apple rhubarb tart |
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| Pineapple apple tart |
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| Pineapple apple tart |
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