Easy Apricot Tart Food

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:

• 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

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!

APRICOT TART-EASY!

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.

WARM APRICOT TART

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.

APRICOT CUSTARD TART

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

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.

EASY APRICOT ALMOND TART

Steps:

• Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F.
• spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar. Dot apricots with butter. Bake until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.

APRICOT TART

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.

EVERYDAY APRICOT TART

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.

EASY APRICOT TURNOVERS

Steps:

• Pre heat the oven to 375'F/190'C.
• On a floured board cut the pastry with a sharp knife into four squares.
• Place a tablespoon of apricot conserve on to the middle of each square of pastry.
• Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
• Gently press the edges together.
• Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
• Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
• *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.

RUSTIC APRICOT TART

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.