Apricot Almond Bistro Tart Recipes

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APRICOT AND ALMOND TART



Apricot and almond tart image

"This is a great recipe for high summer, when apricots are at their ripe, flavourful best. It's fairly simple to make, and I really like the sharpness of the apricots art against the buttery frangipane. It's perfect with a dollop of crème fraîche on top." - Chef David Gingell Not quite what you're looking for? Check out this Italian cherry and almond tart.

Provided by David Gingell

Categories     Sweet tart recipes

Time 1h40m

Yield Serves 6

Number Of Ingredients 23

For the pastry
70g caster sugar
120g salted butter, softened
240g plain flour, plus extra for dusting
1 medium free-range egg, beaten
For the filling
110g salted butter, softened
110g caster sugar
1/2 vanilla pod, cut in half and seeds scraped out, or 1 tbsp vanilla bean paste
Generous grating fresh nutmeg
Finely grated zest 1/2 orange
110g ground almonds
20g whole salted almonds, roughly chopped
20g flaked almonds
1tbsp plain flour
1 large free-range egg, beaten
2tsp dark rum
5-6 apricots, halved or quartered
2tbsp apricot jam
2tsp apricot brandy
Crème fraîche to serve
You'll also need...
20cm loose-bottomed fluted tart tin; ceramic baking beans

Steps:

  • 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.
  • 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.
  • Heat the oven to 190°C/170°C fan/gas 5. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Put on a baking sheet, cook for 15 minutes, then remove the beans/rice and paper. Bake for 5 minutes more until sandy to the touch. Set aside to cool.
  • Meanwhile, make the frangipane filling. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Add the ground, whole and flaked almonds and flour, then mix well. Beat in the egg and rum until smooth.
  • Reduce the oven temperature to 170°C/150°C fan/gas 3½. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy.
  • Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges.
  • Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots, then the frangipane again. Serve warm in slices, topped with crème fraîche.

Nutrition Facts : Calories 604kcals, Fat 39.1g (16.4g saturated), Protein 11.2g, Carbohydrate 49.4g (31.6g sugars), Fiber 1.7g

ALMOND APRICOT TART



Almond Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish

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 & ALMOND BISTRO TART



Apricot & almond bistro tart image

The simplest, most delicous apricot tart you'll ever make

Provided by Good Food team

Categories     Buffet, Dessert, Dinner, Lunch

Time 40m

Number Of Ingredients 5

370g pack ready rolled puff pastry
50g ground almond
900g ripe fresh apricots , halved and stoned
2 tbsp icing sugar
maple syrup and cream , to serve (optional)

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
  • Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

Nutrition Facts : Calories 258 calories, Fat 14 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium

EASY APRICOT ALMOND TART



Easy Apricot Almond Tart image

Categories     Fruit     Dessert     Bake     Quick & Easy     Apricot     Almond     Summer     Jam or Jelly     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 9-inch refrigerated ready pie crust, room temperature
2 teaspoon (generous) all purpose flour
1/4 cup apricot preserves
3/4 cup slivered almonds, very finely chopped in processor
7 to 9 apricots, peeled, halved
1/3 cup sugar
1 tablespoon butter

Steps:

  • Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F.
  • spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar. Dot apricots with butter. Bake until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.

APRICOT-ALMOND TARTLETS



Apricot-Almond Tartlets image

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

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 large egg yolk
1 to 2 tablespoons water
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1 large egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves

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.

ALMOND-APRICOT TART



Almond-Apricot Tart image

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

30 dried apricots, about 9 ounces
2/3 cup whisky
1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter, diced
2 whole eggs
1 egg yolk
3/4 cup sifted confectioners' sugar
1 cup mascarpone
1 teaspoon almond extract
3 tablespoons sliced almonds
3/4 cup ground almonds

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 AND ALMOND TART



Apricot and Almond Tart image

Provided by Alice Hart

Categories     lunch, dessert

Time 2h10m

Yield One 9-inch tart (8 servings)

Number Of Ingredients 13

9 tablespoons unsalted butter, chilled and cubed
2 1/4 cups flour, plus more as needed
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 large egg yolk
7 ounces whole blanched almonds, a bit more than a cup
1 cup light brown sugar, plus more for sprinkling
14 tablespoons unsalted butter, at room temperature
1 vanilla pod, split lengthwise and scraped, pulp reserved and pod discarded
1 tablespoon flour
2 large eggs, lightly beaten
6 medium or 8 small ripe but firm apricots, halved and pitted
Crème fraîche or whipped cream, for serving

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

FRENCH APRICOT & ALMOND TART



French Apricot & Almond Tart image

Posted by request for a good recipe for fresh apricots. Fresh apricots really make this special! Requires 11 inch tart pan with removable bottom and pie weights or dried beans

Provided by Sharon123

Categories     Tarts

Time 48m

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs fresh apricots, halved and pitted (if not available, you may use canned)
1 lemon, juice of
1/2 cup water
5 tablespoons sugar
1 teaspoon arrowroot or 1 teaspoon cornstarch
1 tablespoon brandy (or almond extract)
1/4 cup slivered almonds
2 cups all-purpose flour
1/4 lb chilled butter, cubed
1/4 cup sugar
1 egg, beaten
3 eggs
3/8 cup vanilla sugar
1/2 cup all-purpose flour
1 2/3 cups milk

Steps:

  • Sift the flour into a large bowl.
  • Add the butter and rub in until the mixture resembles fine bread crumbs.
  • Stir in the sugar, then mix in the egg to make a soft, pliable dough.
  • Cover with plastic wrap and chill for 30 minutes.
  • Roll out the pastry on a lightly floured work surface and use to line the tart pan.
  • Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
  • Remove the weights and foil and bake for 5-10 minutes.
  • Leave to cool.
  • Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
  • Cover tightly and bring to a boil.
  • Lower the heat and simmer gently for 3 minutes or until just soft.
  • Remove the apricots with a slotted spoon, reserving the juices.
  • Drain on paper towels, and leave to cool.
  • Remove the pastry shell from the tart pan and put on a serving plate.
  • Spread the pastry cream over the pastry shell and smooth the surface.
  • Arrange the apricots, cut side down, on the pastry cream.
  • Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
  • Return the mixture to the pan and bring to a boil, stirring until thick.
  • Add the toasted slivered almonds.
  • Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
  • Leave to stand until the glaze has cooled and set.
  • Serve the tart cold.
  • Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
  • Pour the remaining milk into a heavy saucepan and bring almost to a boil.
  • Pour onto the egg mixture, whisking well.
  • Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
  • Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
  • Leave to cool.

Nutrition Facts : Calories 359.7, Fat 14.7, SaturatedFat 7.5, Cholesterol 114.7, Sodium 115.2, Carbohydrate 48.5, Fiber 3, Sugar 20.2, Protein 9

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From bakerrecipes.com


DELICIOUS APRICOT AND ALMOND TART - TASTY & FRENCHY
2021-06-23 Instructions. Preheat the oven to 350ºF. Place the pie crust in a mold if it doesn’t already have it. Wash and cut the apricots into quarters. In a large bowl, beat the butter and the sugar with a whisk. Then add the eggs and mix well. Finally, add the almond meal and mix until you have a homogeneous mixture.
From tastyandfrenchy.com


CLASSIC BERRY APRICOT ALMOND TARTS | TASTY KITCHEN: A HAPPY RECIPE ...
2017-12-06 1. To make one large tart, simply line a 23cm (9 inch) fluted tart pan with the pastry. Prick all over with a fork and freeze for 15 minutes. Bake crust for 18 to 22 minutes, spread with apricot jam, add the filling, then bake the filled tart for another 35 to 40 minutes, until the top is golden and set. 2. If you have pastry left over, place ...
From tastykitchen.com


HONEY-CARAMEL TART WITH APRICOTS AND ALMONDS RECIPE - BON …
2007-03-31 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.
From bonappetit.com


APRICOT AND ALMOND PUFF PASTRIES - RICARDO CUISINE
Ingredients Pastry Cream. 1/4 cup (55 g) sugar; 1 tbsp unbleached all-purpose flour; 1 tbsp cornstarch; 1 egg; 1 egg yolk; 1 cup (250 ml) warm milk ; …
From ricardocuisine.com


APRICOT ALMOND TART: DISTINCTIVE RICHNESS WITHOUT THE WORK
Apricot Almond Tart Steps. Put the almonds and sugar in the food processor and pulse until the almonds are finely ground. Add the butter, egg, and extract to the almond mixture. Pulse until well combined. Measure the 1 cup of flour into a 2-cup measure. Add the salt and baking powder. Mix the three thoroughly using a small wire whip or ...
From freshbitesdaily.com


APRICOT ALMOND AND RICOTTA FRANGIPANE TART | SUPERGOLDEN BAKES
2016-04-08 Pulse the flour, ground almonds, sugar and salt in a food processor until combined. Add the butter and almond extract and pulse again until combined.
From supergoldenbakes.com


APRICOT ALMOND TART - PLAIN.RECIPES
Directions. 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.
From plain.recipes


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