APRICOT TART
Provided by Moira Hodgson
Categories easy, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the water, sugar and vanilla bean and simmer for 15 minutes.
- Cut the apricots in half and remove the pits. Put them gently into the syrup and simmer until they are almost tender. Remove with a slotted spoon and place on a plate. Leave a couple of apricot slices in the syrup.
- Add the Amaretto to the syrup and continue to simmer until you have a thick glaze (about 15 to 20 minutes), mashing the remaining apricot halves with a spoon until they are amalgamated into the glaze.
- Just before serving, arrange the apricot halves on the pastry. Pour the glaze over the top and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 22 grams
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.
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.
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 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.
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
30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
CRUSTLESS APRICOT FRANGIPANE TART
An easy, delicious way to enjoy an apricot tart without the fuss and the carbs of a pie or shortbread dough
Provided by dorothy stainbrook
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 FUsing a sifter over a large bowl, sift together the 2 flours. Stir in the sugar. Add flour/sugar mix to a food processor and pulse briefly to combine. Add the softened butter to the food processor and pulse to combine.
- Add the whole egg plus the egg yolk to the food processor, along with the almond extract, salt and lemon zest (or the lemon thyme) and pulse until everything is combined. This is the frangipane.Grease the bottom of the tart pan with a little butter and spread the frangipane along the bottom.
- Cut apricots in half, remove the pit and slice each half into quarter slices. Arrange on top of the frangipane in a pretty pattern.
- Bake at 350° F for 35-40 minutes.
- Mix 2 Tbsp apricot jam with 1 Tbsp water and brush over the tart with a pastry brush to glaze. Let cool and if desired dust with some powdered sugar. Serve alone or with ice cream or whipped cream.
Nutrition Facts : Calories 155 kcal, Carbohydrate 23 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 50 mg, Sodium 122 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
FRENCH APRICOT PASTRY RECIPE
Beautiful French apricot pastries made with store-bought puff pastry, pastry cream and tart apricots. The perfect easy treat to make for any Sunday brunch!
Provided by Beth Le Manach
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- The day before, make the pastry cream.
- In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
- In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
- Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
- Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
- Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
- Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
- At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
- Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
- Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
- To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly.
- Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
Nutrition Facts : Calories 259 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 88 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
MINI APRICOT TARTS
Mini Apricot Tarts are made with layers of light crispy filo(phyllo) pastry dough, fresh apricots and our honey sweetened apricot freezer jam recipe.
Provided by HWC Magazine
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Thaw phyllo pastry dough. You can either remove the filo dough from the box and thaw overnight in the refrigerator or thaw it for about 3 hours at room temperature.
- Preheat oven to 375 degrees F or 190 degrees C
- Microwave butter to melt it. Mix 1/3 cup granulated sugar and 1teaspoon of ground cinnamon and set aside.
- Use a little of the butter with a brush to lightly coat/grease the cupcake pan in each of the 12 sections to prevent sticking. You can also use a little oil spray if desired.
- Mix together ½ cup apple sauce, ½ cup apricot freezer jam and 1teaspoon ground cinnamon and mix together. Set aside.
- Open up phyllo (filo) pastry dough package and unfold the thin layers. Cover with a lightly damp tea towel. We found it is super helpful to prevent drying out to fold over the filo dough in the plastic it came in first and then cover with the damp tea towel.
- Remove one of the very thin phyllo dough sheets from the package and place flat on a clean dry surface. Brush the super thin phyllo pastry sheet lightly with the melted butter all over. Be very gentle. Then, sprinkle on a little bit of the sugar and cinnamon mixture. After that, add a new thin phyllo dough sheet right on top of the buttered and cinnamon sugared phyllo dough sheet. Brush this second phyllo sheet with butter and sprinkle on with a little cinnamon sugar mixture. Repeat this process 6 times for a total of 6 layers. Due to the sizing of our phyllo dough sheets, we continued the process for another6 layers with another batch so that we could make 12 mini apricot tarts. Remember:Cover the remaining phyllo pastry dough that you are not using with a damp tea towel to prevent drying out of the phyllo pastry sheets. If the phyllo dough sheets slightly tear, do not sweat it. Just butter it up and put a new layer on top. This is a rustic tart, and no one will ever know.
- Get a very sharp knife and cut the prepared layered phyllo pastries that have been brushed with butter and sprinkled with cinnamon sugar between layers once lengthwise. Then cut the pastry in 3 slices horizontally so you have a total of 6 squares in each of the two prepared phyllo sheets for a total of 12 squares.
- Then gently place each of the squares into the prepared cupcake trays and press down lightly to make room for the apricots and apricot jam mixture
- Place about 1.5 tablespoons of the prepared apricot jam, applesauce and cinnamon mixture in each of the 12 filo pastry shells. Then place on 2 slices of fresh apricots or about 2 tablespoons or chopped apricots on each. No need to peel the apricots
- Bake Mini Apricot tarts for about 13-15 minutes or until the phyllo dough is bronzed and the pastry dough is nice and crispy.
- Mini Apricot Tarts can be served hot out of the oven or at room temperature. Garnish with a little homemade coconut whipped topping or ice cream as desired. Enjoy!
- Leftover mini apricot tarts can be refrigerated for up to 3 days and can be reheated in the oven for just about 5-10 minutes at 325 degrees F (162degrees C) just to crisp back up. You can also store the prepared tarts in the freezer for up to one month. However, do not thaw the frozen mini apricot tarts at room temperature or they will get soggy. Instead, take them directly from the freezer to the oven to reheat to keep them crisp.
Nutrition Facts : ServingSize 1 g, Calories 109 kcal, Carbohydrate 13 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 67 mg, Fiber 1 g, Sugar 11 g
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 TART-EASY!
This recipe is from Real Simple magazine a few years back. Very tasty and easy tart to make. I have used Libbey brand canned apricots in lieu of fresh with good results. Also I always make my own pastry crust as it is almost as easy as pre made (just roll out between two wax paper sheets for easier releasing).
Provided by Chohertz
Categories Tarts
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- -Heat oven to 350°F
- -Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
- -Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust.
- -Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.
- -Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack.
- -Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart. Set aside to cool completely.
- Garnish with blueberries or blackberries and serve.
Nutrition Facts : Calories 332.2, Fat 15.1, SaturatedFat 3.4, Sodium 214.1, Carbohydrate 47.5, Fiber 3.1, Sugar 22.6, Protein 3.7
APRICOT TART
Got some fresh apricots? Read on... "You can use different fruit for this one, depending on what's in season - raspberries, plums or even figs. I love the versatility of Italian cooking. Nothing is too prescriptive because no day is like another - if it's too rainy to go out and buy ingredients you can still make wonders in the kitchen." - Eleonora Galasso.
Provided by Eleonora Galasso.
Categories Apricot recipes
Time 30m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- To make the pastry, whizz 1 egg with the oil, baking powder and half the sugar in a food processor. Add the sifted flour, poppy seeds and orange zest, then mix briefly to form a dough. You may need to bring the pastry together with your hands.
- Press the pastry into the prepared tin to cover the bottom, then work it up the sides until it comes roughly 2cm above the top - the more rustic, the better. Chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- In a medium mixing bowl, use a balloon whisk to mix together the remaining eggs, whipping cream and orange juice. Take the chilled pastry case out of the fridge, scatter the breadcrumbs over the base, then pour in the egg/cream mixture. Arrange the apricots on top, then fold the pastry overhang over the filling. Sprinkle the remaining sugar over the folded-over pastry and filling.
- Bake for 25-30 minutes until the filling is firm and slightly cracked and the pastry feels crisp. Leave to cool on a wire rack, then sprinkle with some cinnamon. Serve with mascarpone or double cream.
Nutrition Facts : Calories 435kcals, Fat 18.7g (5.4g saturated), Protein 9.7g, Carbohydrate 52.6g (21.5g sugars), Fiber 8.9g
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 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.
FRESH APRICOT TART - ITALIAN FOOD FOREVER
From italianfoodforever.com
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.)
ANTHE’S APRICOT JAM TART RECIPE – DESSERT RECIPES AT ...
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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.
OUR 21 BEST APRICOT DESSERT RECIPES | EPICURIOUS
From epicurious.com
- Almond-Apricot Food Processor Cake. Fresh apricots serve as both a garnish and a sweetener in an easy almond-based batter that comes together in minutes in a food processor.
- Grilled Maple-Butter Apricots with Vanilla Ice Cream. Fact: grilled desserts are the best desserts. This fruity finale includes all the greatest things about summer: the grill, beautiful, ripe stone fruit, and melty vanilla ice cream.
- Apricot, Cherry, and Graham Cracker Crumble. Make this simple apricot and dark cherry crumble with a buttery topping using brown sugar and store-bought graham crackers.
- One-Hour Apricot and Almond Galette. A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love. Get This Recipe.
- Pound Cake with Grand Marnier-Poached Apricots. This moist and tender sponge cake is good. But topping it off with Grand Marnier-poached dried apricots makes it great.
- Little Apricot Cakes. Fill simple lemon and vanilla cupcakes with sliced fresh apricots for a summery picnic dessert (or even breakfast—live a little!).
- Almond Praline Semifreddo with Grappa-Poached Apricots. Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
- Apricot Compote. Serve apricots glazed in sugar and lime juice on a dollop of creamy yogurt for a healthy dessert. (Or throw caution to the wind and have it with vanilla ice cream instead.)
- Buttermilk Panna Cotta with Apricot and Candied Fennel. Looking for a chilled dessert that's a little less labor-intensive than ice cream? Go for this buttermilk-based panna cotta, which gets even better with a topping of candied fennel and a rich compote of dried apricots.
- Apricot Almond Linzertorte. Tut this twist on classic linzertort is made with almond pastry and vivid apricot filling. Get This Recipe.
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- Preheat oven to 350°. Stir together apricots and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
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.
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