APRICOT TARTS
These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
AMARETTO CHOCOLATE TART WITH APRICOT CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
- For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
- Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
- For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
- For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
- Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
APRICOT TART
This apricot tart is a really simple and delicious recipe. Nothing beats a homemade apricot tart. Especially when it is made with fresh apricots. Enjoy!
Provided by Michelle Minnaar
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- , mix the flour and butter in a food processor until the mixture resembles breadcrumbs.
- Add the sugar and mix for 1 minute.
- Add the egg and 15ml (1 tbsp) of water.
- Mix until the dough comes together.
- Roll the pastry out on a floured surface as thinly as possible, about £1 coin (3mm) thick, and use to line a 28cm (11in) round, loose-bottomed fluted tart tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
- Line the pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice.
- Place it in the fridge to chill for 20 minutes.
- Preheat the oven to 200°C/180°C fan/390°F/gas mark 6.
- Blind bake the pastry in the preheated oven for 15 minutes.
- Remove the paper and beans, then return the pastry to the oven to cook for another 5 minutes.
- When cooked, trim the excess pastry level with the top of the tin. Set aside to cool.
- Reduce the oven's temperature to 150°C/130°C fan/300°F/gas mark 2.
- filling, cream the butter, sugar, flour and almonds together in a food mixer.
- Slowly pour in the egg, while the machine is running, mixing until the ingredients are fully incorporated.
- Rest the frangipane for 5 minutes.
- Pour the filling into the pastry case and spread it evenly.
- Arrange the apricot halves on top of the filling, skin side up.
- Bake for 30 minutes or until golden.
- While the tart is still warm, heat the apricot jam and brush the tart all over with it.
- Let the tart cool down for a few minutes, then remove it from the tin.
- Slice and serve. Enjoy!
Nutrition Facts : ServingSize 1 thin slice, Calories 387 calories, Sugar 20 g, Sodium 20.5 mg, Fat 19.7 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 39.3 g, Fiber 1.3 g, Protein 5.5 g, Cholesterol 80.2 mg
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 TART
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
- In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
- Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
- Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
FRENCH APRICOT TART RECIPE
A French Tarte aux Abricot recipe with step-by-step instructions. This apricot dessert is a great way to use up apricots if you are lucky enough to an apricot tree.
Provided by Tina
Categories Dessert Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 475F.
- Place flour and sugar in food processor and pulse a few times. While processing, add butter, one tablespoon at a time until well incorporated.
- In a small bowl, add egg and water and mix well. While processing, add egg mixture in a slow stream and continue to process until dough comes together in a ball, take dough out.
- On a floured surface, dust the dough with flour and fraisage* the dough four or five times until the dough is smooth and doesn't stick to the surface. Form dough into a round shape, refrigerate 15 minutes.
- Roll dough out on a floured surface into the size and shape that will fit your 9 to 11 inch tart pan. Roll dough up onto rolling pin and transfer to tart pan. Push the dough into the pan at the edges. Using a rolling pin, roll along the top to cut the excess dough off, see pictures above. Poke holes in tart with a fork several times.
- Sprinkle tart with corn starch and sugar, add apricots.
- Bake tart on lowest rack for 10 minutes, reduce heat to 425F and continue baking for approximately 30 minutes or until tart is gently boiling and rim of crust is dark brown.
- Take the tart out and *unmold immediately to put on a cooling rack. When the tart has cooled, brush top with apricot and water mixture gently.
Nutrition Facts : Calories 288 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 16 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
APRICOT CREAM CHEESE TART
The Apricot Cream Cheese Tart recipe out of our category Cheesecake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h
Yield 1
Number Of Ingredients 14
Steps:
- For the pastry: Make a mound of the flour on the work surface or in a bowl. Make a well in the middle. Add the powdered sugar, vanilla sugar, and butter to the flour. Place the egg yolk in the well and knead everything quickly into a smooth dough. Form into a ball, wrap in plastic and chill for 30 minutes. Grease the pan well. Roll out the dough on a floured surface until thin. Line the pan with the crust, making sure to form an edge. Prick the bottom with a fork and prebake for 15 minutes at 180°C (approximately 350°F).
- For the filling: Beat the butter with the sugar until fluffy. Mix in the cream cheese. Add the lemon zest and the lemon juice. Separate the eggs. Mix the yolks with the cornstarch and stir into the batter. Beat the whites until stiff and carefully fold into the batter. Spread over the dough and bake at 160°C (approximately 325°F) for about 50 minutes. Remove from the oven and let cool.
- For the topping: Drain the apricots and arrange with the cut side down on the cake. Serve garnished with powdered sugar.
APRICOT CRèME BRûLéE TART
A fresh, fruity and creamy dessert
Provided by Barney Desmazery
Categories Buffet, Dessert, Dinner
Time 3h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
- While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
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
HOMEMADE APRICOT TARTS
Tender, flaky tart dough filled with homemade sweet apricot filling. These tarts are perfect for dessert and make a great addition to holiday cookie platters.
Provided by Amee
Categories Dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
- Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
- Stir, cool and store in refrigerator in an airtight container until ready to use.
- Add cream cheese and butter to the bowl of a stand mixer.
- Using the beater blade, combine ingredients on medium-high speed until well blended. Add vanilla, if using, and mix until incorporated. Turn mixer off, add flour and mix on low speed just until combined and a ball of dough forms. The dough should be thick.
- Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
- Preheat oven to 400 degrees.
- Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
- Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Remove pan from oven and cool completely on wire racks.
- When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.
Nutrition Facts : Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 63 mg, Fiber 1 g, Sugar 3 g, Calories 97 kcal, ServingSize 1 serving
AUTO DRAFT
Number Of Ingredients 28
Steps:
- Instructions
- Make the Pastry : Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Add the confectioners' sugar and mix until creamy. Add almond powder, salt, vanilla and grated lemon and mix for 30 seconds, then add the egg. Add the flour and continue to mix for 10 to 20 seconds or until the dough comes together. Flatten the dough into a disc, wrap in plastic film and rest in the fridge for 20 minutes.
- Preheat oven to 160° C (320 °F) and set the oven rack in the lower-middle position. Take the pastry out of the fridge. Place it on a sheet of parchment paper dusted with flour and roll it out into a circle 5mm (0.2inch) thick. Press the rolled pastry into the bottom and sides of the tart pan, if it tears, press it back together with your fingers. Trim the edges and return to the fridge for 30 minutes or the freezer for 15.
- Bake in the oven for 25 minutes, then remove the weights and continue cooking for 5 to 10 minutes or until the tart shell has an evenly brown and baked through. (If you find the sides of the dough are collapsing during the baking, remove the weights and press the half-baked dough back into place. Return the weights and continue baking.)
- *Make the pastry cream: *Put the milk, the vanilla pod grains + scraped out pod, in a medium size saucepan and heat just until the point of boiling. While the milk is heating, lightly whisk the egg yolks and the sugar. Add the corn flour and the flour and mix well.
- Pour 1/3 of the hot milk over the egg mixture and whisk vigorously until smooth and combined. Pour over the rest of the milk and whisk again until smooth. Remove the vanilla bean pod.
- Return the mixture to the saucepan and place over medium heat. Whisk without stopping until the cream thickens - be careful to not to let it catch on the bottom of the pan and burn. Continue cooking and whisking until the cream is smooth, thickened and glossy. Continue cooking for another 1 to 2 minutes, then remove from heat.
- Pour the cream into a wide shallow pan or bowl. Dot the surface with butter to prevent a skin forming while the pastry cream cools. Measure out 150 g for this recipe. Cover the rest with cling film and and reserve in the fridge for another use.
- Make the pistachio cream : Place the pistachios into the bowl of a food processor and pulse until finely chopped. (Don't over processes or you will end up with a paste.) Place the chopped pistachios and all the other ingredients for the cream in a large bowl and mix together. Set aside.
- Finish the tart and bake:
- Fill the cooked pastry shell with the pistachio cream, about 2 centimeters thick. Place the apricots (in halves or cut into quarters) on top of the cream, cut side up. Sprinkle with the brown sugar and place in the oven for 35 to 40 minutes. (keep an eye on the tart, all ovens cook differently!)
- Remove from oven and let cool completely before slicing.
APRICOT TART
A classic fruit based tart for summer.
Provided by Brigitte Hafner
Categories Dessert
Time 1h30m
Yield SERVES 12
Number Of Ingredients 10
Steps:
- Pre-heat oven to 180C. Lightly toast the almonds. When cool, place in a food processor and pulse until you have coarse crumbs. Add the flour, salt, butter and sugar and pulse until you have coarse crumbs again. Then add the beaten egg and pulse only until it starts to come together. Tip out on to the bench and gently press together to form a ball. Wrap in clingwrap and refrigerate for one hour. Roll the mixture out on a lightly floured bench and line a 20cm tart tin. Line this with baking paper and dry beans or rice and place in the freezer or refrigerator for 10 minutes. Bake "blind" for 20 minutes, until the pastry looks lightly golden. Remove the weighted paper and allow the pastry to cool a little. Meanwhile, cut the apricots in quarters and discard the kernels. Whisk the cream with the yolks and sugar. Arrange the apricots, cut-side down, in concentric rings (I like to start from the outside and work my way in). Drizzle over the cream mixture and bake in the oven for 30 minutes. To serve Allow the tart to cool a little before serving. Alternatively, you can glaze it with melted apricot jam. It is also beautiful eaten cold with a dollop of cream.
APRICOT JALOUSIE TART WITH AMARETTO CREAM
Jalousie d'Abricots a la Creme de Noyaux. This tart is made with puff pastry and filled with fruit. For convenience, this recipe calls for purchased puff pastry and canned apricots.
Provided by swissms
Categories Tarts
Time 25m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Amaretto Cream:.
- Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
- Tart:.
- Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
- Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.
Nutrition Facts : Calories 587, Fat 41.4, SaturatedFat 18.6, Cholesterol 314.6, Sodium 140.7, Carbohydrate 48, Fiber 1.9, Sugar 27, Protein 8
APRICOT CREAM TART
Categories Egg Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make dough:
- Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
- Make filling while dough chills:
- Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
- Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
- Bake tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
- Fill and bake tart:
- Reduce oven temperature to 350°F.
- Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
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.
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APRICOT CREAM TART - BRITNEY BREAKS BREAD - RECIPES
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5/5 (2)Total Time 1 hr 10 minsCategory Cakes, Pies, TartsCalories 410 per serving
- In a food processor, add 2 packs of Bordeaux cookies and blend until there are no chunks and crumbs are uniform. Add butter, sugar, salt, and cinnamon and blend. Add beaten egg and continue to blend until dough has the texture of wet sand.
- Spray a springform pan with oil and press crust onto the bottom of the pan. Bake for 12 minutes. Allow pie crust to cool.
- While crust is baking, add 3 egg yolks to a bowl and mix with a hand mixer on high speed for 5 minutes, until eggs are light and frothy.
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APRICOT TART - FRANGIPANI TART (VIDEO) - VEENA AZMANOV
From veenaazmanov.com
Ratings 7Category DessertCuisine FrenchTotal Time 1 hr 10 mins
- In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well. Pro tip - Do not over cream as we do not want to add too much air into the dough.
- In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract. Pro tip - Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.
- Pour filling into the partially-baked tart shell. Arrange the sliced fruit as best you can. And sprinkle some sliced almonds on top.Pro tip - As the filling cooks it will rise a bit and the apricots will sink in further.
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.
APRICOT CREAM CAKES | VEGAN MINI CHEESECAKES - BIANCA ...
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- In a mixing bowl, beat the dairy-free whipping cream with an electric handheld mixer until fluffy and stiff peaks form. Set aside.
FRESH APRICOT TART - ITALIAN FOOD FOREVER
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Reviews 4Category Pies & TartsServings 6
- Lightly roll out the dough large enough that you can cut a 10 inch circle. (I find cutting around a dinner plate works well for me.)
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.
APRICOT TART - CHEERFUL COOK
From cheerfulcook.com
Cuisine FrenchTotal Time 50 minsCategory Baked GoodsCalories 266 per serving
- Unfold the puff pastry. Use a sharp knife and cut the puff pastry sheet into 6 equally-sized pieces. Use a toothpick and prick the puff pastry several times with a toothpick or a fork.
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.
ZESTY APRICOT AND ALMOND TART | RECIPES | JUDE'S ICE CREAM
From judes.com
- Half and stone the apricots and place in a bowl with the juice of half of the lemon and a tablespoon of icing sugar. Leave apricots to absorb the lemon and sugar.
- For the base. Crumb the flour and butter until well mixed. Add the sugar. Then beat in the egg. Mix altogether to form a soft smooth dough. If you need to loosen do so with a little milk (water will do if someone has pinched the last of the milk!)
- For the mix. While the dough is chilling; beat the sugar and butter together until well incorporated. Stir in the ground almonds. Pour in the other half of the juice of the lemon.
- Remove the dough from the fridge and roll out (using icing sugar if the dough is a little wet). Roll out a line layer to line the base and sides.
- Remove from oven and remove the second pie tin from on top of the pastry. Pour the almond mix into the pastry shell. Push the soaked apricot halves into the top of the mix and then sprinkle with flaked almonds to finish.
- Leave in oven at the same temperature for 40 minutes. After 30 minutes take out of the oven and using a brush glaze the tart generously with apricot jam (it’s worth that extra step as it gives the dish a beautiful glossy finish!)
- Leave to cool slightly and then serve with a generous scoop of Jude’s Vanilla Clotted Cream ice cream. TOP TIP. Why not use any leftover dough to make mini versions in a muffin tray.
APRICOT TART WITH MASCARPONE AND HONEY CREAM
From makeminelemon.com
5/5 (3)Category PastryServings 6Estimated Reading Time 5 mins
ALMOND-APRICOT TART WITH WHIPPED CREAM - THE FOOD CHARLATAN
From thefoodcharlatan.com
Reviews 7Estimated Reading Time 5 mins
APRICOT TART - PREVENTION.COM
From prevention.com
Cuisine AmericanEstimated Reading Time 2 minsServings 8Total Time 1 hr 32 mins
HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity Cloake
FRESH APRICOT TART - UNPACKED
From jewishunpacked.com
Cuisine JewishCategory Dessert
APRICOT CREAM TART RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 2 hrs
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From thestoriedrecipe.com
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From bestfooddryerkitchen.com
5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 237 per serving
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From kqed.org
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From bakednyc.com
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From sistersandsaffitz.ca
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