Apricot Orange Brunch Tart Ww Value 6 Points Food

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

FRESH APRICOT TART

Steps:

• Preheat the oven to 400°F.
• To make the crust, put the flour, almonds, confectioners' sugar, and salt in a food processor; pulse until the almonds are finely ground. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube, pulsing just until the dough comes together. Shape into a disk. On a lightly floured surface, roll out the dough to a 12-inch round; ease into a 9-inch removable bottom tart pan, pressing the dough against the side of the pan. Prick the dough with a fork. Roll a rolling pin over the rim of the pan to cut off the overhanging dough.
• Line the tart shell with a piece of foil; fill with dried beans or rice. Bake until set, about 20 minutes; remove the foil with the beans. Bake until golden, 10 - 12 minutes longer. Place the tart pan on a rack and let cool about 10 minutes.
• Spread the applesauce over the bottom of the tart shell. Arrange the apricots, cut side up, on top of the applesauce. Brush with the jam, then sprinkle with the pistachios. Bake until the apricots are tender and lightly browned, about 25 minutes. Let cool on a rack about 20 minutes. Remove the side of the pan and cut the tart into wedges. Yields 1⁄8 of tart per serving.

APRICOT CUSTARD TART

Steps:

• For crust blend flour sugar and salt in processor 5 seconds.
• Add butter, cutting in using on/off turns until mixture resembled coarse meal.
• Mix in vanilla and enough water to form moist clumps.
• Knead dough briefly on work surface to combine and flatten into disk.
• Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
• Preheat oven to 375 .
• Roll out dough on lightly floured surface to 13-inch round.
• Transfer to 11-inch diameter tart pan with removable bottom.
• Gently press dough into pan, trimming excess dough.
• Freeze 30 minutes.
• Place pan on baking sheet and bake until light golden about 25 minutes.
• If crust bubbles, prick with tooth pick.
• Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
• Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
• Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
• Test with tooth pick.
• Cool to room temper- ature. Brush pan bottom up to free tart and serve.