APRICOT TARTS
These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
FRESH FRUIT TARTLETS
High Tea.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
- Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.
APRICOT-CREAM CHEESE TARTLETS IN MACADAMIA CRUST
Categories Cheese Fruit Nut Dessert Bake Cream Cheese Apricot Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend nuts, 6 tablespoons sugar and flour in processor until nuts are finely chopped. Add butter. Process until mixture begins to clump together, divide equally among four 4-inch-diameter tartlet pans with removable bottoms. Press mixture onto bottom and up sides of pans. Bake until crusts are golden and set, about 13 minutes. Transfer pans to racks; cool completely.
- Combine wine, water and 1/3 cup sugar in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until liquid is slightly thickened and reduced to generous 1/2 cup, about 5 minutes. Discard vanilla bean. Cool syrup to room temperature.
- Combine cream cheese, preserves and 2 tablespoons vanilla syrup in processor; purée until smooth. Spoon filling into crusts; smooth tops. Refrigerate until set, about 1 hour. (Can be made 1 day ahead. Keep tartlets chilled. Cover syrup and let stand at room temperature.)
- Transfer 2 tablespoons vanilla syrup into small bowl. Add apricots to syrup in skillet; toss gently to coat. Arrange apricot slices decoratively atop filling in crusts. Brush apricot slices with reserved 2 tablespoons vanilla syrup. Refrigerate tartlets 30 minutes. Serve chilled.
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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.
APRICOTS AND CREAM CHEESE CAKE
This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
- In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
- In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
- Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
- For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g
APRICOT CHEESECAKE TART
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10 1/2-by-7 1/2 tart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
- In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
- Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.
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EXTREME CHEESE TART WITH APRICOT CREAM RECIPE
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- Heat oven to 375°F. Place cookie sheet in oven. Unroll 1 pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust in bottom and up side of pan; trim and discard excess crust.
- In large bowl, stir together mozzarella, cream cheese, feta and Parmigiano-Reggiano until well mixed. Add eggs, parsley, dill, Italian seasoning, pepper and mustard; blend well. Spread in crust-lined pan. Top with second crust; trim and discard excess crust. In small bowl, stir together melted butter and olive oil. Brush top crust with butter mixture. Sprinkle with sesame seed.
- Place tart on cookie sheet in oven. Bake 35 to 45 minutes or until golden brown. Cool 15 minutes.
- Meanwhile, in small bowl, combine preserves and sour cream; blend well. Cut warm tart into wedges; top with apricot cream.
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