APRICOT TART
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
- In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
- Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
- Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
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.
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 TARTE TATIN
Steps:
- Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
- Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
- Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
- Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
- Preheat oven to 425 degrees.
- Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
- Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams
BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
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.
WARM APRICOT TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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
APRICOT CUSTARD TART
I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.
Provided by ellie_
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325-degrees F.
- Place baked tart shell on baking sheet. Set aside.
- Cut apricots into wedges and arrange in tart shell.
- In a bowl whisk together sugar, yolks and cream.
- Stir in flour and salt. Stir to combine.
- Pour cream/yolk mixture over apricots.
- Sprinkle almonds over all.
- Bake for 35-40 minutes or until custard is set.
Nutrition Facts : Calories 293.7, Fat 14.4, SaturatedFat 7.5, Cholesterol 103.7, Sodium 40, Carbohydrate 40.3, Fiber 1.1, Sugar 36.2, Protein 2.9
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
FRESH APRICOT TART
Our neighbor has 2 giant apricot trees and so we are always loaded with them. I eat as many as I can fresh and then this is on tap. Source: Martha Stewart
Provided by Ceezie
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 244.6, Fat 13.8, SaturatedFat 5.7, Cholesterol 52.9, Sodium 59, Carbohydrate 26.7, Fiber 1.9, Sugar 13.7, Protein 5.1
FRESH APRICOT TART
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 17
Steps:
- To make the crust: Preheat oven to 350 degrees with rack in center. Brush a 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.
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