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 & 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
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 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
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.
INDIVIDUAL APRICOT TARTS
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
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.
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.
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
APRICOT CUSTARD TART
I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.
Provided by ellie_
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325-degrees F.
- Place baked tart shell on baking sheet. Set aside.
- Cut apricots into wedges and arrange in tart shell.
- In a bowl whisk together sugar, yolks and cream.
- Stir in flour and salt. Stir to combine.
- Pour cream/yolk mixture over apricots.
- Sprinkle almonds over all.
- Bake for 35-40 minutes or until custard is set.
Nutrition Facts : Calories 293.7, Fat 14.4, SaturatedFat 7.5, Cholesterol 103.7, Sodium 40, Carbohydrate 40.3, Fiber 1.1, Sugar 36.2, Protein 2.9
APRICOT TARTS
Make and share this Apricot Tarts recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 45m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 116.2, Fat 7.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 46.4, Carbohydrate 12.6, Fiber 0.6, Sugar 7.8, Protein 1.2
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 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.
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.
FRESH APRICOT TARTS
Time 55m
Yield 6 servings
Number Of Ingredients 7
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
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-ANISE TARTS
These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert-and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.
Provided by Melissa Roberts
Yield Makes two 10" tarts
Number Of Ingredients 9
Steps:
- Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Follow directions for Master Sweet Dough, adding aniseed as directed.
- Punch down dough; divide in half. Place half of dough in the center of a 12"-square piece of parchment paper. Using your fingertips, shape dough into a 9" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4" plain border.
- Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
- Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
- Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD: Tarts can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350°F oven until warm, 10-15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
- Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream.
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 tarts food"
APRICOT TARTS RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
RUSTIC APRICOT TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Occupation FounderCuisine AmericanTotal Time 1 hr 10 mins
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.)
APRICOT TARTS RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Stir in lemon rind. Add egg yolks, one at a time, beating well after each addition.
- Drain apricot halves, reserving 1 tablespoon syrup; set apricots aside. Add reserved apricot syrup to batter, stirring well.
- Combine flour and baking powder; add to batter, beating well. Spoon filling into tart shells. Bake at 375° for 20 minutes or until lightly browned.
- Place one apricot half on each tart. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over apricots, sealing to edge of pastry. Bake at 350° for 8 minutes or until meringue is golden brown.
APRICOT ALMOND TARTS - A CANADIAN FOODIE
From acanadianfoodie.com
5/5 (1)Category DessertCuisine CanadianTotal Time 2 hrs
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.
APRICOT TART - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (2)Total Time 1 hr 45 minsCategory DessertCalories 178 per serving
- Make the dough: In a stand mixer fitted with the paddle attachment, cream butter and sugar until well mixed, then add the egg yolks and the egg minimally mixing after each egg.
- Whip the buttercream: Whip together the butter and condensed milk for about 5 minutes, scraping down the sides often or until the mixture is nice and fluffy.
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 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 TART - DINNER WITH JULIE
From dinnerwithjulie.com
Reviews 7Estimated Reading Time 5 minsCategory Dessert
MINI APRICOT TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 10Total Time 2 hrs 15 mins
THE BEST APRICOT TART RECIPE ON THE PLANET | FOODAL.COM
From foodal.com
3.4/5 (9)Estimated Reading Time 5 mins
RECIPE: AN EASY APRICOT TART THAT TASTES LIKE PROVENCE ...
From nationalpost.com
Estimated Reading Time 5 mins
APRICOT JAM TARTS - TRADITIONAL SOUTH AFRICAN TREAT FOR ...
From thesouthafrican.com
Cuisine South AfricanTotal Time 1 hr 30 minsCategory Snacks
HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity Cloake
APRICOT TART RECIPE : SBS FOOD
From sbs.com.au
2.9/5 (14)Servings 8-10Cuisine AmericanCategory Dessert
APRICOT TART - PREVENTION.COM
From prevention.com
Cuisine AmericanEstimated Reading Time 2 minsServings 8Total Time 1 hr 32 mins
APRICOT TART RECIPE - CHEF ISO
From chefiso.com
5/5 (4)Servings 8
APRICOT TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
2.1/5 (11)Servings 4Cuisine BritishCategory Dessert
TANA RAMSAY'S APRICOT TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.5/5 (260)Cooking 45 minServings 8Category Dessert
APRICOT ALMOND TART - CANADIAN LIVING
From canadianliving.com
APRICOT TART TESTED RECIPE - JOYOFBAKING.COM
From joyofbaking.com
APRICOT TARTS RECIPES
From tfrecipes.com
APRICOT TARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
APRICOTS | FOOD & WINE
From foodandwine.com
PERFECT ROAST CHICKEN, APRICOT TARTS, CHEESECAKE: RECIPES ...
From amp.theguardian.com
APRICOT TART RECIPE | KITCHEN INFINITY RECIPES - KITCHEN ...
From kitcheninfinity.com
QUICK APRICOT TARTS | OTAGO DAILY TIMES ONLINE NEWS
From odt.co.nz
MARY BERRY APRICOT TART RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
APRICOT TARTS RECIPE
From crecipe.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...
Check it out »
You'll also love