Fresh Apricot Tart Food

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!

FRESH APRICOT TART RECIPE

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.

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 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.

HOMEMADE FRESH FRUIT TARTS

Steps:

• PASTRY:.
• Combine flour, sugar and salt and place in freezer for 30 minutes.
• Cut butter into 1/4" pieces.
• Put flour mxiture in the bowl of a food processor fitted with a steel blade.
• Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
• Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
• Preheat oven to 375ºF.
• Remove dough from refrigerator and let sit 5 minutes.
• Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
• Place dough in pan and cut off excess dough with a sharp knife or your thumb.
• Line tart shell with aluminum foil, then fill with dried beans or rice.
• Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
• Bake another 20 minutes until browned. Cool to room temperature.
• PASTRY CREAM:.
• In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
• In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
• Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
• Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
• Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
• Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
• ASSEMBLY & GARNISHES:.
• Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
• Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
• (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
• Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
• GLAZE:.
• In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
• Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
• *TIP: Don't be afraid to be creative, this is the perfect palette!

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.

FRESH APRICOT TART WITH PRUNES

Steps:

• Quarter the prunes, place them in a small saucepan with the nectar and liqueur, and simmer 10 minutes to soften them. Set them aside to cool.
• Mix the flour, granulated sugar and salt together in a bowl. Add all but one tablespoon of the butter and, using your fingertips or two knives, break the butter up into the flour mixture until the mixture has a coarse, mealy texture. This can be done by pulsing in a food processor. Sprinkle the ice water over the flour and butter mixture and, using a fork, lightly mix until the ingredients begin to cling together and can be formed into a dough. If you mixed the butter and flour together in a food processor, transfer them to a bowl to mix in the water by hand.
• Form the dough into a flattened ball and place it in the freezer for 10 minutes.
• Preheat oven to 375 degrees.
• Roll out the dough between sheets of waxed paper to form a circle 12 inches in diameter. Peel off one sheet of the waxed paper and place the dough, with the remaining sheet of paper on top, in a nine-inch tart pan. Peel off the top sheet of waxed paper and fit the dough into the pan. Trim the edges. Cover the pastry with a sheet of foil, weight it with pastry weights or dry beans and bake it for 10 minutes, until it looks dry. Remove it from the oven and remove the foil and weights.
• Pit and quarter the apricots, mix brown sugar and cinnamon together.
• Mix the prunes with a tablespoon of the brown sugar and spread them over the bottom of the pastry in the pan. Arrange the quartered apricots in a pattern over the prunes. Sprinkle the apricots with the remaining brown sugar and dot with bits of the remaining tablespoon of butter.
• Place in the oven and bake about 30 minutes, until the pastry is golden brown and the apricots begin to brown around the edges. Allow to cool to room temperature before serving.

FRESH APRICOT TART

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.

LATTICE-TOPPED APRICOT TART

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.