QUEEN'S VLAAI (APRICOT TART)
I found this in one of my grandmother's recipe books for breads. Its good if you are throwing a brunch/get-together
Provided by chef sassypants
Categories Yeast Breads
Time 40m
Yield 1 tart, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle yeast over the ½ cup warm water in a large bowl.
- Let stand until foamy.
- Add butter, salt, ¼ cup sugar and 1 cup flour.
- Beat with a heavy spoon until dough is stretchy.
- Add ¾ cup more flour, stir until well blended.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, (8 minutes) adding just enough flour to prevent sticking.
- Place in a greased bowl, turn over to grease top.
- Cover with plastic wrap and let rise in a warm place until doubled in size.
- Meanwhile combine apricots, remaining ½ cup sugar, and the 1 ½ cup, water in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer stirring occasionally until apricots are tender when pierced.
- With a slotted spoon, transfer apricots to a bowl and let cool.
- Boil syrup, uncovered, over high heat until reduced to 1/3 cup, watching closely to prevent scorching.
- Set aside.
- Punch down dough and knead briefly on a lightly floured surface to release air.
- Pat into an 8-in round.
- Press dough evenly over bottom and ¾-inch up sides of well buttered 10- to 11-inch tart pan with a removable bottom.
- Arrange apricots, slightly overlapping, on dough.
- Pour syrup over fruit.
- Gently press edges down flush with the fruit.
- Bake on lowest rack at 375 until crust is evenly browned. About 40 minutes.
Nutrition Facts : Calories 173.6, Fat 5.3, SaturatedFat 3.2, Cholesterol 13.5, Sodium 89.1, Carbohydrate 33.1, Fiber 2.5, Sugar 29.9, Protein 1.4
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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