APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT & ALMOND BISTRO TART
The simplest, most delicous apricot tart you'll ever make
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
- Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
ALMOND APRICOT TART
Steps:
- Preheat oven to 425 degrees F.
- To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
- To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
- Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
- Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.
APRICOT CUSTARD TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
- Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
- Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
- In a small bowl, mix the egg and cream together. Set aside.
- In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
- Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
- Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
- Yield: 1 (9 1/2-inch) tart shell
FRESH APRICOT TART
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 17
Steps:
- To make the crust: Preheat oven to 350 degrees with rack in center. Brush a 8-by-11-inch tart pan with removable bottom with butter.
- Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
- Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
- Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
- To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
- In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
- Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
- Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.
FRENCH APRICOT & ALMOND TART
Posted by request for a good recipe for fresh apricots. Fresh apricots really make this special! Requires 11 inch tart pan with removable bottom and pie weights or dried beans
Provided by Sharon123
Categories Tarts
Time 48m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour into a large bowl.
- Add the butter and rub in until the mixture resembles fine bread crumbs.
- Stir in the sugar, then mix in the egg to make a soft, pliable dough.
- Cover with plastic wrap and chill for 30 minutes.
- Roll out the pastry on a lightly floured work surface and use to line the tart pan.
- Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
- Remove the weights and foil and bake for 5-10 minutes.
- Leave to cool.
- Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
- Cover tightly and bring to a boil.
- Lower the heat and simmer gently for 3 minutes or until just soft.
- Remove the apricots with a slotted spoon, reserving the juices.
- Drain on paper towels, and leave to cool.
- Remove the pastry shell from the tart pan and put on a serving plate.
- Spread the pastry cream over the pastry shell and smooth the surface.
- Arrange the apricots, cut side down, on the pastry cream.
- Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
- Return the mixture to the pan and bring to a boil, stirring until thick.
- Add the toasted slivered almonds.
- Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
- Leave to stand until the glaze has cooled and set.
- Serve the tart cold.
- Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
- Pour the remaining milk into a heavy saucepan and bring almost to a boil.
- Pour onto the egg mixture, whisking well.
- Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
- Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
- Leave to cool.
Nutrition Facts : Calories 359.7, Fat 14.7, SaturatedFat 7.5, Cholesterol 114.7, Sodium 115.2, Carbohydrate 48.5, Fiber 3, Sugar 20.2, Protein 9
EVERYDAY APRICOT TART
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
- Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.
- Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)
- Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.
Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 1 g, Protein 6 g
APRICOT ALMOND TARTLETS
Make and share this Apricot Almond Tartlets recipe from Food.com.
Provided by luvmybge
Categories Tarts
Time 40m
Yield 20 tartlets
Number Of Ingredients 13
Steps:
- To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
- Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
- While pulsing, pour egg white through feed tube.
- Process until dough forms a ball.
- Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
- Position rack in lower third of oven; preheat to 350° degrees F.
- Have a 12-well mini-tart plaque nearby.
- Use 1 level tablespoon of dough for each tartlet.
- Roll dough between your palms to form a smooth ball.
- With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
- To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
- Spoon about 2 level tablespoons of filling into each shell.
- (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
- Bake until filling and edges of crusts are golden, 22-25 minutes.
- Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
- Repeat with remaining dough, filling and preserves.
- Before serving sprinkle tartlets with confectioners sugar.
APRICOT ALMOND TART
Categories Egg Dessert Bake Broil Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Make tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round and fit into bottom and side of tart pan, then trim flush with top of rim. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with weights. Bake until pastry is pale golden along rim, and set underneath weights, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Leave oven on.
- Fill and bake tart:
- While shell cools, roast apricots in 1 layer, cut sides up, in a 13- by 9-inch baking dish 30 minutes, then set aside.
- Reduce oven temperature to 350°F.
- Pulse almonds with 2 tablespoons sugar and a pinch of salt in a food processor until finely ground.
- Beat together butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in almond mixture, vanilla, and almond extract until just combined.
- Spread frangipane evenly in tart shell. Arrange apricots, cut sides up, on top of frangipane. (Frangipane will puff up around apricots when baked.) Bake until frangipane is golden brown and just firm to the touch, about 45 minutes.
- Preheat broiler.
- Sprinkle top of tart with remaining 2 teaspoons sugar and broil about 6 inches from heat until sugar is melted and top of tart is browned, 1 to 2 minutes (watch carefully). Cool to warm or room temperature in pan on a rack, at least 30 minutes.
VERLET'S APRICOT TART
Provided by Patricia Wells
Categories Dessert Bake Picnic Apricot Summer Party Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (175°C).
- Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
- Make the pastry:
- In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
- Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
- Meanwhile make the filling:
- In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
- Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
- Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.
More about "apricot almond tartlets food"
APRICOT ALMOND TARTS - TRADITIONAL CANADIAN FOOD RECIPES ...
From acanadianfoodie.com
5/5 (1)Category DessertCuisine CanadianTotal Time 2 hrs
APRICOT, ALMOND AND BROWN BUTTER TART - FOOD AND WINE
From foodandwine.com
5/5 Total Time 3 hrs 20 minsServings 1
- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water and vanilla extract and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface; flatten it into a disk. Wrap the disk in plastic and refrigerate for 1 hour, until firm.
- Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 15-inch round, 1/4 inch thick. Transfer the round to a 12-inch fluted tart pan with a removable bottom; gently press it over the bottom and up the side. Trim any excess. Refrigerate the tart shell for at least 20 minutes, until firm.
- Line the tart shell with foil and fill with dried beans or pie weights. Bake for about 50 minutes, until the shell starts to brown around the edges. Remove the foil and weights and bake for about 25 minutes longer, until the shell is cooked through. Transfer to a rack and let cool. Lower the oven temperature to 325°.
- Spread the slivered almonds on a large rimmed baking sheet. Toast in the oven for about 6 minutes, until lightly browned. Let cool.
FOOD BLOG FRIDAY: APRICOT ALMOND TART FROM TARTELETTE ...
From pinchmysalt.com
Reviews 17
EASY APRICOT ALMOND TART - CERES FAIR FOOD
From ceresfairfood.org.au
APRICOT ALMOND TART AKA 'SUMMER IN A PIE' - DELUSCIOUS BITES
From delusciousbites.com
5/5 (1)Category DessertServings 1
- In food processor, add flour, almond meal, sugar, salt, cardamom and butter. Pulse for few seconds until the mixture resembles bread crumbs.
- Using the paddle, mix butter and almond paste in a mixer on medium to low speed till it is well incorporated and softened.
- Cut apricots in half and then cut thin slices. Toss them with honey and rest of the ingredients, except the confectioners’ sugar.
APRICOT AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well.
- For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.
- Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough.
- Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate).
- Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling.
- For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it.
- To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice.
ULTIMATE SPRING APRICOT ALMOND TART - GARLIC & ZEST
From garlicandzest.com
4.6/5 (8)Total Time 1 hr 20 minsCategory DessertCalories 119 per serving
- Roll out the pie crust to about 10 1/2-11" and carefully fit it into the tart pan, pressing the bottom and sides firmly. Use a fork to prick the bottom of the pastry so that it doesn't bubble up during the par baking. Place in the hot oven and bake for 10-11 minutes or until lightly browned. (Note, if you're oven has hot spots be sure to rotate the pan so it doesn't get too dark on one side.
- Place the almonds in a mini prep food processor and pulse several times until the almonds are finely chopped, but not ground to powder. Set aside.
APRICOT FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Cakes And Baking
- To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.
- Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
- Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown.
- For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up).
- Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.
- For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.
- Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze.
APRICOT TART WITH ALMOND FILLING - JULIA RECIPES
From juliarecipes.com
Reviews 8Category DessertCuisine FrenchTotal Time 1 hr 10 mins
- In the food processor with metal blades, add butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.
FLAKY APRICOT-ALMOND POP TARTS - NEVER NOT HUNGRY
From nevernothungry.com
Category Breakfast
- To make the tart dough: Combine the flour, sugar and salt in the bowl of a food processor and pulse several times to mix. Add the butter, again pulsing until the mixture resembles coarse meal. With the machine running, pour in just enough water to form a pebbly dough; the dough should not completely come together into a ball in the food processor. With the machine shut off, pinch together pieces of the dough; if it holds together, enough liquid has been added. Place a piece of plastic wrap on the counter and dump the dough on top. Bring half of the dough together into a rectangle, using the plastic wrap to help you. Repeat this process with the remaining half of dough. Wrap well and refrigerate for 1 hour.
- Working with one piece of dough at a time, remove from the fridge and allow to sit for 5 minutes. Lightly flour a work surface and rolling pin and quickly roll the dough into a 10 x 13-inch rectangle. Trim the edges to make a 9 x 12-inch rectangle; then cut into 9 equal-sized pieces, 3 x 4-inches. Place on a baking sheet and place in the freezer. Repeat with the remaining dough. Allow both trays with the cut dough to rest in the freezer for 15 minutes to firm up again.
- In the meantime, preheat the oven to 350°. Stir together the apricot preserves and Amaretto, to taste. When ready to assemble, remove one of the trays of dough and top each dough piece with a heaping tablespoon of the apricot mixture. Remove the second tray of dough pieces from the freezer. Brush all around the outside edges of the apricot-topped dough with heavy cream and place a chilled dough piece on top. Press down gently to adhere the two pieces together. Use a fork to press and seal the edges. Brush the tops with heavy cream and sprinkle generously with turbinado sugar. Make 4 to 5 airholes in the top of each pop tart to allow the steam to escape. Transfer to the oven and bake for 30 minutes, until the pastry is golden brown and crisp. Allow to cool completely before glazing.
- To glaze: Combine the confectioners’ sugar, heavy cream, Amaretto, and almond extract and whisk to thoroughly mix. The glaze should be thick but spreadable. Add more confectioners’ sugar or liquid to achieve this consistency. Spread the glaze over the cooled pop tarts and sprinkle with the toasted almonds.
ALMOND APRICOT TART - CULINARY COOL - APRICOT FRANGIPANE TART
From culinary-cool.com
5/5 (11)Total Time 1 hr 30 minsCategory DessertCalories 602 per serving
- Mix flour, sugar, and salt in a large bowl. Add butter; cut butter with the flour using a pastry knife, or by using your fingers, until mixture resembles coarse meal.
APRICOT & ALMOND CREAM CHEESE TARTS - THE ART OF IMPROVISATION
From theartofimprovisation.com
Cuisine ContinentalTotal Time 1 hr 5 minsCategory Pies & TartsCalories 191 per serving
- Make the filling. In a mixing bowl or stand mixer whip together the cream cheese and sugar until smooth. Whisk together the two eggs in another smaller bowl, and add them to the cream cheese and sugar, reserving about 2.5 tbsp for the egg wash. Then add the orange marmalade, vanilla, cinnamon, ginger and pinch of salt to the cream cheese and mix well.
- Cut the pastry. Cut the puff pastry sheets into equal sized rectangles. Depending on the size of the sheet, you will get anywhere from 8-12 rectangles.
- Shape. Apply egg wash to the outer edges of each rectangle. Use the edge of a butter knife or your fingers to gently push up and fold over the edges of each rectangle so that you form them into little frames.
APRICOT, PLUM & ALMOND TART - TASTE AND TIPPLE - FOOD ...
From tasteandtipple.ca
Ratings 4Servings 6Cuisine FrenchCategory Dessert
- Combine flour, almonds, salt and sugar in a food processor; pulse until almonds are finely chopped. Add butter and process until mixture resembles coarse meal.
- Whisk egg yolk with water. With the motor running, add through feed tube. Tip dough mixture will be crumblinto a lightly buttered 8-inch (20-cm) round tart pan with a removable bottom. Press dough into bottom and up sides of pan. Prick all over with a fork and place in freezer for 30 minutes.
- Line tart with parchment and fill with pie weights (or dried beans). Bake in preheated oven for 20 minutes; remove weights and parchment and bake an additional 10 minutes. Remove to a rack and cool completely.
APRICOT FRANGIPANE TART RECIPE - PBS FOOD
From pbs.org
- To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.
- Roll the pastry out on a floured surface and use it to line a 11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
- Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown.
- For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up).
- Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.
- For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.
- Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze.
APRICOT ALMOND AND BROWN BUTTER TART - LINDYSEZ | RECIPES
From lindysez.com
- Step 1Make the tartIn a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until it resembles a coarse meal. Add the ice water and vanilla extract; process until the dough just comes together. Transfer the dough to a lightly floured surface and pat into a round disk. Cover with plastic wrap and refrigerate for at least one hour or until firm.
- Step 2Heat the oven to 350º F. On a lightly floured surface, roll out the dough to a 15 inch round about 1/4 inch thick. Transfer to a 12 - inch (I could only find an 11 inch one) fluted tart pan with a removable bottom. Use your rolling pin to roll over the top of the pan and remove the excess dough. Chill for 20 minutes (I chilled overnight and cooked the next day).
- Step 3Line the tart shell with foil and fill with dried beans or pie weights. Blind bake for 50 minutes; remove the foil and bake another 20 - 25 minutes, or until the shell is lightly browned and baked through.
ALMOND APRICOT JAM TART RECIPE - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
4.3/5 (3)Total Time 20 minsCategory RecipesCalories 200 per serving
APRICOT FRANGIPANE TART WITH ALMOND CRUST - FOODWORTHFEED
From foodworthfeed.com
Cuisine American, FrenchTotal Time 1 hr 45 minsCategory DessertCalories 369 per serving
HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity Cloake
ALMOND-APRICOT TART WITH WHIPPED CREAM - THE FOOD CHARLATAN
From thefoodcharlatan.com
Reviews 7
VEGAN APRICOT & ALMOND FRANGIPANE TART - VEGAN FOOD & LIVING
From veganfoodandliving.com
Servings 10Total Time 2 hrsCategory Vegan Recipes
APRICOT ALMOND TARTLETS RECIPE - FOOD.COM | RECIPE ...
APRICOT ALMOND TART - LEMOULINDEPROVENCE.COM
From lemoulindeprovence.com
APRICOT ARMAGNAC ALMOND TART - CANADIAN LIVING
From canadianliving.com
DELICIOUS APRICOT AND ALMOND TART - TASTY & FRENCHY
From tastyandfrenchy.com
RECIPE - APRICOT GINGER AND ALMOND TARTLETS
From lcbo.com
APRICOT ALMOND TART NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
APRICOT ALMOND TARTLETS- TFRECIPES
From tfrecipes.com
ALMOND APRICOT TART - TFRECIPES.COM
From tfrecipes.com
RECIPE: APRICOT TART WITH ALMOND CRUST | KCET
From kcet.org
APRICOT AND ALMOND TART RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
APRICOT ALMOND TART NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
APRICOT ALMOND TARTLETS RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
ANNABEL LANGBEIN: APRICOT DELIGHTS TO WIN HEARTS. APRICOT ...
From nzherald.co.nz
APRICOT-ALMOND (FRANGIPANE) TART - FOODS AND DIET
From foodsanddiet.com
ALMOND APRICOT TART RECIPE | KITCHEN INFINITY RECIPES ...
From kitcheninfinity.com
APRICOT ALMOND TART - CANADIAN LIVING
From canadianliving.com
RECIPE - APRICOT, PLUM & ALMOND TART - LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love