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
CHOCOLATE APRICOT TART
Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield One 9-inch tart
Number Of Ingredients 16
Steps:
- For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
- Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
- For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
- 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
- Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
- Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.
RUSTIC CHERRY-APRICOT TART
Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h5m
Yield Makes one 10-inch pie
Number Of Ingredients 13
Steps:
- Crust:Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly. Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky). If too dry, add more water, 1 tablespoon at a time; continue pulsing. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour; or freeze up to 3 months.
- Filling:In a large bowl, combine apricots, cherries, granulated sugar, cornstarch, and salt. On a lightly floured piece of parchment, roll out dough to a 15-inch circle. Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.
- Preheat oven to 375 degrees, with racks in middle and bottom. Place a foil-lined baking sheet on bottom rack. Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day.
DIABETIC FRIENDLY COUNTRY APRICOT TART
This fresh apricot filled tart takes on a rustic appearance with a folded-over cornmeal crust. Fresh peaches may also be used.
Provided by Annacia
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease and lightly flour a large baking sheet; set aside.
- For the cornmeal crust, in a medium bowl stir together 3/4 cup flour, cornmeal, 2 tablespoons Splenda, baking powder, and salt.
- Cut in butter or margarine until the size of small peas.
- Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
- Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
- Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball. On the baking sheet, flatten dough.
- Roll into a 12-inch circle and set aside.
- For Filling:.
- In a bowl stir together 1/3 cup Splenda, the 3 tablespoons flour, and the nutmeg or cinnamon. Stir in the apricots or peaches and lemon juice.
- Mound the filling in center of crust, leaving a 2-inch border.
- Fold border up over filling.
- Brush top and sides of crust with the 2 teaspoons milk.
- Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
- To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
- Cool tart for 30 minutes on the baking sheet on a wire rack.
Nutrition Facts : Calories 143.4, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 119.7, Carbohydrate 22.6, Fiber 2, Sugar 6.3, Protein 3.1
APRICOT & RASPBERRY TART
Delicious served hot or cold, this tart uses filo pastry to keep the calories down
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
- Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
- Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.
Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
APRICOT AND BERRY TART
This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
- In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
- Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.
APRICOT AND CHERRY CRISP
Steps:
- Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
APRICOT AND CHERRY COUNTRY TART
Categories Fruit Dessert Bake Picnic Apricot Cherry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- FOR CRUST:
- Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
- Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
- FOR FILLING:
- Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
- Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.
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- Combine 1 cup sugar, cranberries, honey, apricots and 2 tablespoons orange juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 4-5 minutes or until cranberries pop.
- Stir together cornstarch and remaining orange juice in bowl. Stir into cranberry mixture. Increase heat to medium; cook, stirring occasionally, until mixture returns to a boil. Boil 1 minute. Cool 1 hour.
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- Blend together the flour, sugar, and salt in a food processor until combined. Add in the butter and pulse 10-12 times, until the butter is pea-sized and evenly distributed.
- Blanch apricots in boiling water for 1 minute, then transfer to ice water. Peel, halve, and pit each apricot, then slice each half into 3 to 4 wedges.
APRICOT FRANGIPANE TART RECIPE - BBC FOOD
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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.
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- Blend first 3 ingredients in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in medium bowl until blended. Beat in egg. Add flour mixture; beat until blended. Gather dough into ball; flatten into square. Wrap in plastic; refrigerate 1 hour.
- Roll out dough on floured surface to 10-inch square. Transfer to 9-inch square tart pan with removable bottom; press crust over bottom and up sides of pan. Trim any excess dough. Pierce crust all over with fork; chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Preheat oven to 350°F. Using electric mixer, beat almond paste and 4 tablespoons sugar in medium bowl until fine meal forms, about 3 minutes. Add butter; beat until almost smooth. Add egg; beat until smooth. Beat in flour. Spread filling evenly in unbaked crust. Arrange apricot quarters on sides with rounded side up in rows atop filling. Place cherry halves between apricots. Sprinkle remaining 2 tablespoons sugar over fruit.
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Category Desserts
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- 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.
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- For the crust, stir together 3/4 cup flour, the cornmeal, 2 tablespoons sugar, the baking powder, and salt in a medium bowl. Cut in butter or margarine until the size of small peas. Sprinkle 1 tablespoon of the cold milk over the mixture; gently toss with a fork. Add 3 to 4 tablespoons more of the cold milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly). Turn out onto a lightly floured surface and knead 7 to 8 times or just until the dough clings together. Form the dough into a ball and flatten onto the baking sheet. Roll into a 12-inch circle; set aside.
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