ALMOND-APRICOT TART
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane with more almonds and mascarpone. But as the season takes on summer's glow, you could use this recipe as a template and swap out the apricots for a layer of lightly sweetened fresh raspberries splashed with framboise eau de vie. Diced poached sweetened rhubarb, diced fresh apricots or quartered and stemmed fresh black figs would work, too.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place apricots and whisky in a saucepan, bring to a simmer and set aside. Turn apricots in warm whisky from time to time while continuing with preparation.
- Heat oven to 450 degrees. Combine flour, 1/4 cup ground almonds, salt and granulated sugar in a bowl or food processor. Whisk to combine. By hand or machine, add butter, pulsing or using a pastry blender to make a crumbly mixture. Beat egg yolk with 4 tablespoons cold water and add, mixing or pulsing until ingredients come together to form a dough. Add a little more water as needed.
- Shape pastry into a flattened disk on a floured surface and roll to fit a 9-inch straight-sided tart pan. Prick the bottom. Line with foil and pastry weights and bake 10 minutes. Remove foil and weights and bake 10 minutes more, until lightly golden. Remove from oven. Reduce oven temperature to 350 degrees.
- Drain apricots, reserving any whisky. Tightly line pastry shell with apricots. Whisk together the remaining 1/2 cup ground almonds and confectioners' sugar in a bowl. In a separate bowl, whisk mascarpone until smooth. Beat 2 remaining eggs and add to mascarpone along with reserved whisky and almond extract. Mix into combined almonds and confectioners' sugar. Pour over apricots in pastry shell.
- Place tart in oven and bake 20 minutes. Sprinkle sliced almonds around the outside edge of the tart filling to form a border about an inch wide. Return to oven and bake another 15 to 20 minutes, until the filling is puffed and lightly browned. Remove from oven, place on a rack and let cool to room temperature before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 271 milligrams, Sugar 31 grams, TransFat 0 grams
APRICOT ALMOND TART
Categories Egg Dessert Bake Broil Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Make tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round and fit into bottom and side of tart pan, then trim flush with top of rim. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with weights. Bake until pastry is pale golden along rim, and set underneath weights, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Leave oven on.
- Fill and bake tart:
- While shell cools, roast apricots in 1 layer, cut sides up, in a 13- by 9-inch baking dish 30 minutes, then set aside.
- Reduce oven temperature to 350°F.
- Pulse almonds with 2 tablespoons sugar and a pinch of salt in a food processor until finely ground.
- Beat together butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in almond mixture, vanilla, and almond extract until just combined.
- Spread frangipane evenly in tart shell. Arrange apricots, cut sides up, on top of frangipane. (Frangipane will puff up around apricots when baked.) Bake until frangipane is golden brown and just firm to the touch, about 45 minutes.
- Preheat broiler.
- Sprinkle top of tart with remaining 2 teaspoons sugar and broil about 6 inches from heat until sugar is melted and top of tart is browned, 1 to 2 minutes (watch carefully). Cool to warm or room temperature in pan on a rack, at least 30 minutes.
APRICOT AND ALMOND TART
Provided by Alice Hart
Categories lunch, dessert
Time 2h10m
Yield One 9-inch tart (8 servings)
Number Of Ingredients 13
Steps:
- To make the pastry: in the bowl of a food processor, combine the butter, flour and salt. Pulse until the mixture resembles very fine bread crumbs. Add the confectioners' sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together. Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it. Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.
- To make the frangipane: In a food processor, grind the almonds to a fine powder. Transfer to a bowl. In the food processor, combine 1 cup brown sugar, butter, and vanilla pulp. Process until light and fluffy, then with motor running add the flour and the eggs. Add the ground almonds and pulse to mix evenly. Set aside at room temperature or refrigerate for up to 24 hours. Bring to room temperature and stir before using.
- To assemble: Lightly flour a cool work surface and roll the pastry into a large disk about 1/4-inch thick. Press into a 9-inch tart pan with a removable base and trim the edge. Chill at least 1 hour.
- Heat oven to 325 degrees with a large baking sheet on the middle rack. Spread frangipane in the chilled tart pan, and nestle the apricot halves evenly on top, cut sides up. Sprinkle each half with about 1/2 teaspoon brown sugar. Place the tart on the baking sheet and bake until golden, and set, about 1 hour and 15 minutes. If the top appears to be browning too fast, cover loosely with foil.
- Trim any baked overflow to loosen the edge of the tart. Press up the bottom of the pan to loosen the sides and cool the tart in the pan on a wire rack. When completely cool, serve with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 48 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 107 milligrams, Sugar 29 grams, TransFat 1 gram
APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
More about "apricot almond tart recipes"
APRICOT AND ALMOND TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (4)Total Time 1 hr 40 minsCategory Sweet Tart RecipesCalories 604 per serving
- For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined. Sift over the flour and gently mix until incorporated. Stir in the egg, then lightly bring together with your hands. Tip onto a work surface, then lightly knead a few times to make a smooth dough. Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour.
- Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface. Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape.<span class="Apple-converted-space
- When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick. Trim the edges a little to make an even circle about 3-4cm wider than your tin.
- Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin. Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. Trim the edge slightly so about 5mm of the tin’s outside is showing. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes.
ALMOND APRICOT TART - CULINARY COOL - APRICOT FRANGIPANE …
From culinary-cool.com
GLUTEN-FREE MAPLE ALMOND APRICOT TART RECIPE | FOOD …
From foodnetwork.com
Servings 10-12Category DessertAuthor Mary BergDifficulty Easy
33 AMAZING ALMOND DESSERT RECIPES - INTO THE COOKIE JAR
From intothecookiejar.com
MUST-TRY PIE RECIPES FOR DELICIOUS DINNERS (AND DESSERTS!)
From msn.com
TOP 41 ALMOND FRANGIPANE TART RECIPE RECIPES
From namus.youramys.com
HOW TO MAKE EASY APRICOT AND ALMOND BISCOTTI (CANTUCCI)
From daysofjay.com
APRICOT ALMOND TART RECIPE - APRICOTKING
From apricotking.com
APRICOT & ALMOND TART RECIPE - FOOD.COM
From food.com
APRICOT-ALMOND TART | SAVEUR
From saveur.com
RECIPES - ALMOND APRICOT TART - HALLMARK CHANNEL
From hallmarkchannel.com
APRICOT ALMOND POP TARTS - BROMA BAKERY
From bromabakery.com
APRICOT AND ALMOND TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
APRICOT ALMOND TART [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
APRICOT AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
RECIPE FOR ALMOND APRICOT TART - MARLI AVE RECIPES
From marliave.com
GLUTEN-FREE APRICOT ALMOND TART RECIPE
From glutenfreeandmore.com
MINCEMEAT FRANGIPANE TART (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
APRICOT TART WITH ALMOND FILLING - JULIA RECIPES
From juliarecipes.com
ALMOND, APRICOT, AND CHERRY TART RECIPE | BON APPéTIT
From bonappetit.com
OUR BEST APRICOT RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
You'll also love