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.
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
SPACE NEEDLE APRICOT AND PISTACHIO BUTTER
Seattle's Space Needle is ranked as one of the top 20 independent restaurants in the United States. Try this flavored butter on sauteed vegetables or on pancakes or French toast.
Provided by Molly53
Categories Fruit
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine peach nectar and apricots in medium saucepan; cook over medium-high heat for 8 minutes or until the consistency of light syrup, stirring constantly.
- Remove from heat; cool.
- Process butter in food processor until fluffy.
- Add cooled apricot mixture, nuts and seasonings; mix well.
- Cover and refrigerate until needed.
Nutrition Facts : Calories 1263.7, Fat 125.3, SaturatedFat 78, Cholesterol 325.4, Sodium 1478.3, Carbohydrate 40.3, Fiber 4.2, Sugar 23.6, Protein 4
More about "space needle apricot and pistachio butter recipes"
PISTACHIO BUTTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 6Calories 262 per servingCategory Snack, Lunch, Ingredient, Condiment
PISTACHIO, APRICOT & DAR CHOCOLATE ENERGY BARS - MY MARKET KITCHEN
From mymarketkitchen.tv
BEST PISTACHIO BUTTER RECIPE (2 INGREDIENTS, EASY!)
From whatgreatgrandmaate.com
GUSTO TV - APRICOT PISTACHIO PANETTONE
From gustotv.com
APRICOT AND PISTACHIO TARTLETS - COOKING WITH WINE BLOG
From cookingwithwineblog.com
DRY APRICOT AND PISTACHIO TART - RECIPE | SPICE TREKKERS
From spicetrekkers.com
APRICOT AND PISTACHIO UPSIDE-DOWN CAKE - THE ANSWER IS CAKE
From theansweriscake.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
PISTACHIO BUTTER COOKIES - FORK IN THE KITCHEN
From forkinthekitchen.com
APRICOT AND PISTACHIO CAKE (Κέικ-με-φιστίκια-και-βερίκοκα)
From kalofagas.ca
APRICOT AND PISTACHIO SALAD | RICARDO
From ricardocuisine.com
APRICOT AND PISTACHIO TART — EVERYDAY GOURMET
From everydaygourmet.tv
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #condiments-etc #fruit #american #easy #beginner-cook #dinner-party #romantic #nuts #dietary #free-of-something #low-in-something #pitted-fruit #taste-mood #presentation #served-cold #from-scratch
You'll also love