UPSIDE-DOWN CARAMELIZED APRICOT TART
Categories Fruit Dessert Bake Apricot Summer Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
- Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet. Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.
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
MINI APRICOT TARTES TATIN
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
- Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
- Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.
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.
CARAMELIZED APRICOTS WITH ALMOND CREAM
Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
- Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
- Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
- Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
- Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.
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UPSIDE-DOWN CARAMEL APRICOT TART - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Category DessertServings 8Total Time 20 mins
- In a small sauce pan, combine water, 1 cup sugar, and salt. Bring to a boil, then simmer without stirring, about 6-7 minutes until the mixture becomes a deep amber colour. Swirl the pan occasionally to cook evenly.
- Remove the pan from the heat. Add 2 tablespoons butter and cream and swirl until well dissolved. Pour caramel mixture into into a tart pan or 10” skillet.
HONEY-CARAMEL TART WITH APRICOTS AND ALMONDS RECIPE
From bonappetit.com
- Preheat oven to 350°F. Whisk both flours and salt in medium bowl. Using electric mixer, beat butter, brown sugar, honey, and lemon peel in another medium bowl to blend. Beat in egg. Add flour mixture; beat just to blend. Gather dough into ball. Roll out on floured surface to 1/4-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Press onto bottom and up sides of pan. Trim edges. Press edges so sides rise 1/4 inch above pan.
- Bake crust until golden brown, pressing with back of fork if bubbles form, about 13 minutes. Cool on rack.
- Preheat oven to 350°F. Bring both sugars, butter, and honey to boil in heavy medium saucepan, stirring to dissolve sugars. Boil 1 minute without stirring; remove from heat. Stir in cherries, apricots, almonds, cranberries, and whipping cream. Transfer filling to cooled crust. Arrange apricot halves, cut side down, atop filling.
- Bake tart until bubbling all over, about 1 hour 20 minutes. Cool on rack 15 minutes. Remove pan sides. Cool to lukewarm, about 1 hour.
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