Apricot Tarts Food

APRICOT TART

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.

INDIVIDUAL APRICOT TARTS

Steps:

• In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
• On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
• Heat oven to 400 degrees. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.

APRICOT & ALMOND BISTRO TART

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.

APRICOT TARTS

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.

APRICOT TART

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!

FRENCH APRICOT TART RECIPE

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.

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 VIENNA TARTS

Steps:

• Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
• In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
• Chill in refrigerator.
• In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
• Divide into 2 equal disks, wrap in plastic& chill.
• When dough is thoroughly chilled, cut each disk into 4 sections.
• Roll each section into a thin round, and cut into 4 or 6 wedges.
• Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
• Moisten point of dough with a little water.
• Roll dough over the preserves, tucking in the sides& continue to roll to the point.
• Continue this with each section of dough.
• Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
• Bake 15-20 minutes or until light golden brown.
• Cool on wire rack.

HOMEMADE APRICOT TARTS

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.

APRICOT TARTS

Steps:

• In a small mixing bowl, beat the butter, cream cheese and flour until blended.
• Cover and refrigerate for 1 hour.
• 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 muffins cups.
• Spoon apricot mixture into cups.
• Bake at 350° for 25-30 minutes or until browned.
• Cool for 10 minutes; before removing from pans to cool completely.
• For topping, in another small mixing 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.

MINI APRICOT TARTS

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.

BRANDIED APRICOT TART

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.

RICK STEIN'S APRICOT TART

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.

FRESH APRICOT TARTS

Steps:

• Place the cream cheese, sugar and vanilla in a bowl and beat until smooth. Beat in the egg yolk and set aside. Place one of the vol-au-vent shells on a lightly floured surface. Roll with a rolling pin until about 5 inches in diameter. Place on a large parchment paper-lined baking sheet. Repeat with remaining vol-au-vent.Divide and spoon the cream cheese mixture into the centre of each vol-au-vent and top with apricot wedges. Chill for 20 minutes in the fridge. With oven rack in the middle of the oven, preheat it to 375 degrees F. Bake the tarts for 20 to 25 minutes, or until puffed and golden. Dust with icing sugar just before serving warm or at room temperature.

APRICOT TART

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 TART

Steps:

• Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.

VERLET'S APRICOT TART

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.