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
BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
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
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
WARM APRICOT TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
- Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
- Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
- Roll the dough to the desired size on a lightly floured work surface.
- Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
- It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
- Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
FRENCH STYLE APRICOT TART
If you like French cuisine then you will love this recipe. Very easy to make and always a success! Believe me this will be your favorite recipe soon.
Provided by Teocalli
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 C degrees.
- Lay pie crust on pie plate and punch with a fork.
- In a medium bowl beat eggs and sugar. Add almonds, coconut then cream.
- Pour the just-made mix onto the pie crust.
- Add apricots (without syrup). Lay them out on bent side.
- Bake at 180 C for about 40-45 minutes.
- Options: You can easily adapt this recipe, replacing apricots by peaches and/or pears as well as mixing the different fruits. You may also replace the grounded almonds by the coconut and vice-versa.
Nutrition Facts : Calories 558.8, Fat 33.9, SaturatedFat 16, Cholesterol 134.7, Sodium 175.6, Carbohydrate 61.8, Fiber 4.2, Sugar 45.7, Protein 6.2
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
RUSTIC APRICOT TART
Apricots and pumpkin pie spices come together in this truly special tart from our Test Kitchen. Cold vanilla ice cream makes a perfect companion to the soft, warm apricots. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat. , Place pastry on a parchment-lined 12-in. pizza pan. Brush with egg white to within 1-1/2 in. of edges. Spoon apricot mixture over egg white; sprinkle with almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with remaining sugar. , Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment to slide tart onto a wire rack to cool.
Nutrition Facts : Calories 278 calories, Fat 11g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 4g fiber), Protein 4g protein.
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.
FRESH APRICOT TART RECIPE
This recipe puts the Blenheim into a tart, an open-faced pie with a rich, sweet crust.
Provided by Steve Albert
Categories Bakery
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- Blend almond paste, sugar, and sour cream in a food processor, pulse once or twice.
- Roll out pie crust to an 11 to 12-inch circle and drape it over a 9½-inch tart pan. Cut off excess dough by rubbing your thumb across the edge of the pan. Prick the bottom of the dough lightly with a fork. If you don't have a pan you can lay the crust on a baking sheet. Place the dough in the freezer for 10 minutes to chill before baking.
- Evenly spread almond mixture over dough (leave a 2-inch border if you are working on a baking sheet). Arrange the sliced apricots evenly over the dough in a circular pattern in a single, slightly overlapping layer. You can fold the dough edge over apricots if you are working on a baking sheet-this will make a galette instead of a tart. Brush crust with milk and lightly sprinkle additional sugar on top.
- Bake until crust is golden, about 35 minutes.
LATTICE-TOPPED APRICOT TART
Categories Egg Dessert Bake Apricot Spring Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- for filling:
- Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan. Bring to boil, stirring often. Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes. Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes. Cool filling slightly. (Can be made 1 day ahead. Cover; chill.)
- for crust:
- Mix flour, sugar and salt in medium bowl to blend. Add butter. Rub in with fingertips until coarse crumbs form. Using fork, mix in yolks. Transfer to work surface. Knead gently just until dough comes together. Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece. Flatten into disks. Wrap each disk in plastic. Let stand at room temperature 30 minutes.
- Position rack in bottom third of oven and preheat to 350°F. Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Roll out second dough disk on parchment paper to 8-inch round. Cut dough into 1/2-inch-wide strips. Chill while filling tart. Spread apricot preserves evenly over bottom of unbaked crust. Spoon apricot filling over preserves. Arrange 1/2 pound apricot wedges atop filling. Arrange dough strips atop filling to form lattice. Trim ends of strips at tart pan edges. Brush lattice with egg glaze.
- Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes. Cool on rack 45 minutes. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature.
FRESH APRICOT TART
Our neighbor has 2 giant apricot trees and so we are always loaded with them. I eat as many as I can fresh and then this is on tap. Source: Martha Stewart
Provided by Ceezie
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 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.
Nutrition Facts : Calories 244.6, Fat 13.8, SaturatedFat 5.7, Cholesterol 52.9, Sodium 59, Carbohydrate 26.7, Fiber 1.9, Sugar 13.7, Protein 5.1
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.
RICK STEIN'S APRICOT TART
Inspired by a market in southwestern France, Rick Stein's glistening apricot tart couldn't be easier to make thanks to the use of ready-made puff pastry.
Provided by Rick Stein
Categories Dessert
Number Of Ingredients 1
Steps:
- Preheat the oven to 200°C/Fan 180°C. Roll out the pastry into a long bar shape measuring about 15 x 35-40cm and transfer it to a baking sheet. With a sharp knife, score all around the pastry about 1.5cm in from the edge, but take care not to cut all the way through to the base. You just want to allow a border to rise around the fruit. Sprinkle the ground almonds over the pastry within the score lines. Arrange the apricots, cut side up, over the ground almonds, keeping them tightly packed. Dust the apricots with the icing sugar. Bake the tart for 25-30 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Allow to cool to room temperature. Warm the apricot jam over a low heat, then pass it through a sieve before brushing it liberally over the tart to glaze. Serve with crème fraiche.
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 tart food"
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.
APRICOT FRANGIPANE TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- 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.
RUSTIC APRICOT TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Occupation FounderCuisine AmericanTotal Time 1 hr 10 mins
APRICOT TART - DINNER WITH JULIE
From dinnerwithjulie.com
Reviews 7Estimated Reading Time 5 minsCategory Dessert
APRICOT TART RECIPE WITH STREUSEL - OMA'S APRIKOSEN ...
From quick-german-recipes.com
Cuisine GermanCategory DessertServings 8Total Time 45 mins
APRICOT TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 2 hrs 30 minsCategory DessertPublished 2021-07-24
- Place the chilled butter in the bowl of a stand mixer fitted with the paddle attachment and let it sit for 10 minutes so it softens slightly.
- Pulse the almonds, flour, brown sugar, cinnamon, and salt in a food processor until the almonds are broken up into very small pieces. Add the butter and pulse just a few times, until the mixture looks sandy. Continue to pulse just until the pieces of butter start clumping together. (If you don’t have a food processor, you can make the crumble topping by chopping the almonds finely and mixing the ingredients with a pastry blender or by hand.) Cover and refrigerate the crumble topping.
- In a bowl, mix the apricots with the sugar, cornstarch, and vanilla, and almond extracts. (Do not make the filling more than just a few minutes in advance, as the apricots may become too juicy.)
FRESH APRICOT TART | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 4Category Pies & TartsServings 6Published 2019-02-06
- 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.)
COUNTRY APRICOT TART RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Dessert Tart RecipesPublished 2019-03-16Total Time 1 hr 40 minsCalories 176 per serving
- 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.
- For the filling, stir together 1/3 cup sugar, 3 tablespoons flour, and the nutmeg (or cinnamon) in a bowl. Stir in the apricots (or peaches) and lemon juice. Mound the filling in the center of the crust, leaving a 2-inch border. Fold the border up over the filling. Brush the top and sides of the crust with the 2 teaspoons milk.
APRICOT TART RECIPE | MYRECIPES
From myrecipes.com
Servings 8Published 2008-06-12Total Time 2 hrs
- Preheat oven to 350°. Stir together apricots and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
APRICOT CREAM TART - BRITNEY BREAKS BREAD
From britneybreaksbread.com
5/5 (2)Total Time 1 hr 10 minsCategory Cakes, Pies, TartsPublished 2020-06-06
- 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.
APRICOT-STRAWBERRY TART RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Summer Fruit Pies & Tart RecipesPublished 2016-06-03Total Time 2 hrs 30 minsCalories 315 per serving
- Combine flour, almond flour (or meal), 6 tablespoons sugar, lemon zest and salt in a large bowl. Work butter into the flour mixture using a pastry blender, two knives or your fingertips until it's pea-sized. Make a well in the center of the mixture. Add egg yolks and vanilla and stir them into the dry ingredients with a fork until evenly mixed. Using your hands, crumble the mixture with your fingers until it's evenly combined and looks like coarse, crumbly wet sand. Set aside 1 cup for the topping.
- Transfer the remaining mixture to the prepared pan; spread evenly and press firmly into the bottom to form a crust. Spread preserves over the crust with a small offset spatula or the back of a spoon. Make a slightly overlapping ring of apricots around the outer edge. Fill the center with a slightly overlapping layer of strawberries. Sprinkle with the remaining 1 tablespoon sugar, then with the reserved topping.
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 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.
APRICOT ALMOND TARTS - A CANADIAN FOODIE
SIMPLE APRICOT JAM TART - THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
Reviews 5Category DessertsCuisine ItalianTotal Time 45 mins
- In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity CloakePublished 2021-08-04
- Homemade pastry is the best pastry. Start with the pastry. If you’re pressed for time, you could use a sweet,...
- Make the dough, then chill. Whisk the flour, sugar and salt in a large bowl or food processor, then grate in the cold...
- Line the tart case, then chill again. Grease a roughly 25cm tart tin and roll out the pastry on a lightly floured...
APRICOT TART WITH FRANGIPANE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 4 hrsCategory DessertPublished 2018-08-22
- In a food processor, add the flour, mahleb powder, if using, salt, and butter in a food processor and pulse to combine. Toss in the confectioners’ sugar and egg yolks and pulse until the mixture starts to come together into a dough.
- Spoon the filling into the crust and top with the apricot halves, cut-side up. Place the tart pan on a rimmed baking sheet lined with foil and bake for 50 minutes. Remove from the oven and scatter with the chopped pistachios. Bake until the tart is a deep golden, 15 to 20 minutes more.
CLASSIC FRENCH APRICOT TART – EVERYDAY FABULOUS FOOD
From everydayfabulousfood.com
Estimated Reading Time 3 mins
APRICOT FRANGIPANE TART - PARDON YOUR FRENCH
From pardonyourfrench.com
4/5 (42)Category RecipesServings 8Total Time 40 mins
APRICOT TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
2.1/5 (11)Servings 4Cuisine BritishCategory Dessert
APRICOT TART RECIPE : SBS FOOD
From sbs.com.au
2.9/5 (14)Servings 8-10Cuisine AmericanCategory Dessert
TANA RAMSAY'S APRICOT TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.5/5 (261)Cooking 45 minServings 8Category Dessert
APRICOT TART - CHEERFUL COOK
From cheerfulcook.com
Cuisine FrenchTotal Time 50 minsCategory Baked GoodsPublished 2020-06-01
MAPLE ALMOND APRICOT TART
From more.ctv.ca
Servings 10-12Total Time 1 hr 55 minsCategory Dessert
APRICOT TART RECIPE — CHEF ISO
From chefiso.com
5/5 (4)Servings 8
THE BEST APRICOT TART RECIPE ON THE PLANET | FOODAL.COM
From foodal.com
3.4/5 (9)Estimated Reading Time 5 mins
FRESH APRICOT TART - UNPACKED
From jewishunpacked.com
Cuisine JewishCategory Dessert
APRICOT JAM TART - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
4.7/5 (6)Category Sweets And DessertsServings 8Total Time 1 hr 30 mins
APRICOT TART - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
HOW TO COOK THE PERFECT APRICOT TART | LIFE AND STYLE ...
From theguardian.com
10 BEST PUFF PASTRY APRICOT TART RECIPES - YUMMLY
From yummly.com
APRICOT TART RECIPE - JOYOFBAKING.COM *TESTED RECIPE*
From joyofbaking.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...
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