Apricot Almond 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

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 & 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

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

APRICOT ALMOND TORTE



Apricot Almond Torte image

This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

3 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup ground almonds, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream, whipped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped
1 jar (10 to 12 ounces) apricot preserves
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.

APRICOT ALMOND TART



Apricot Almond Tart image

Categories     Egg     Dessert     Bake     Broil     Apricot     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 10 to 12 servings

Number Of Ingredients 10

Pastry dough (from butterscotch chiffon pie recipe)
18 to 20 drained canned apricot halves (from 2 [1-lb] cans)
1 cup whole blanched almonds (5 oz)
6 tablespoons plus 2 teaspoons sugar
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
Special Equipment
an 11- by 1-inch fluted tart pan with a removable bottom; pie weights or raw rice

Steps:

  • Make tart shell:
  • 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. Chill until firm, about 30 minutes.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with weights. Bake until pastry is pale golden along rim, and set underneath weights, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Leave oven on.
  • Fill and bake tart:
  • While shell cools, roast apricots in 1 layer, cut sides up, in a 13- by 9-inch baking dish 30 minutes, then set aside.
  • Reduce oven temperature to 350°F.
  • Pulse almonds with 2 tablespoons sugar and a pinch of salt in a food processor until finely ground.
  • Beat together butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in almond mixture, vanilla, and almond extract until just combined.
  • Spread frangipane evenly in tart shell. Arrange apricots, cut sides up, on top of frangipane. (Frangipane will puff up around apricots when baked.) Bake until frangipane is golden brown and just firm to the touch, about 45 minutes.
  • Preheat broiler.
  • Sprinkle top of tart with remaining 2 teaspoons sugar and broil about 6 inches from heat until sugar is melted and top of tart is browned, 1 to 2 minutes (watch carefully). Cool to warm or room temperature in pan on a rack, at least 30 minutes.

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

APRICOT ALMOND GALETTE



Apricot Almond Galette image

This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.

Provided by Ms. Munchie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 8

Number Of Ingredients 7

10 small fresh apricots, pitted and quartered
⅓ cup white sugar
1 cup almond meal
½ cup confectioners' sugar
1 egg
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
⅓ cup apricot jam, melted

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  • Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
  • Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g

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.

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.

ALMOND-APRICOT TART WITH WHIPPED CREAM



Almond-Apricot Tart with Whipped Cream image

Rings of apricots top this tart for a flowerlike effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch tart

Number Of Ingredients 16

3/4 cup all-purpose flour
1/4 cup blanched almonds, toasted
4 tablespoons unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
Salt
6 tablespoons unsalted butter
5 large egg yolks
1/4 cup plus 2 tablespoons light corn syrup
3 tablespoons light-brown sugar
3 tablespoons amaretto (or other almond-flavored liqueur)
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
2 pounds baby apricots, halved and pitted
Garnish: confectioners' sugar
2 cups heavy cream

Steps:

  • Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
  • Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
  • Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
  • Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
  • Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.

APPLE TART WITH ALMONDS AND APRICOT JAM



Apple Tart with Almonds and Apricot Jam image

I had these ingredients lying around and decided to give this a try. I think it was pretty successful!

Provided by Yunicorn

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h46m

Yield 8

Number Of Ingredients 7

¼ cup apricot jam
2 tablespoons brown sugar
2 tablespoons heavy cream
½ sheet puff pastry
2 apples - peeled, cored, and thinly sliced
¼ cup cold butter, cut into small cubes
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
  • Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
  • Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
  • Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 22 g, Cholesterol 20.3 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 85.1 mg, Sugar 11.4 g

APRICOT ALMOND TARTLETS



Apricot Almond Tartlets image

Make and share this Apricot Almond Tartlets recipe from Food.com.

Provided by luvmybge

Categories     Tarts

Time 40m

Yield 20 tartlets

Number Of Ingredients 13

1 1/2 cups flour
1/4 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 lb chilled butter, cut into 1/2 inch cubes
1 egg white, whisked until frothy
1 (7 ounce) package almond paste
6 tablespoons butter
1 cup confectioners' sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 cup apricot preserves

Steps:

  • To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
  • Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
  • While pulsing, pour egg white through feed tube.
  • Process until dough forms a ball.
  • Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
  • Position rack in lower third of oven; preheat to 350° degrees F.
  • Have a 12-well mini-tart plaque nearby.
  • Use 1 level tablespoon of dough for each tartlet.
  • Roll dough between your palms to form a smooth ball.
  • With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
  • To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
  • Spoon about 2 level tablespoons of filling into each shell.
  • (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
  • Bake until filling and edges of crusts are golden, 22-25 minutes.
  • Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
  • Repeat with remaining dough, filling and preserves.
  • Before serving sprinkle tartlets with confectioners sugar.

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APRICOT AND ALMOND TART - WAITROSE
apricot-and-almond-tart-waitrose image
Spoon the mixture into the flan case. Cut the apricots in half and remove the stones. Arrange the fruit, cut-side up, on the almond paste. Sprinkle with the extra caster sugar and place on the preheated tray. Bake for 30-35 minutes, …
From waitrose.com


APRICOT AND ALMOND PUFF PASTRIES - RICARDO CUISINE
apricot-and-almond-puff-pastries-ricardo-cuisine image
Sprinkle the ground almonds over the pastry cream. Arrange 3 apricot halves, rounded side up, diagonally down the centre of each square. Fold the opposite points of the dough over the apricots. Transfer to the baking sheet, spacing …
From ricardocuisine.com


ALMOND APRICOT JAM TART RECIPE - FRENCH FOOD WITH LOVE
2018-12-03 Instructions. Make the crust: 1. Melt 125 g. of butter and mix with 125 g. of sugar and a pinch of salt. Mix well (grandma wrote "until you get a nice soft pomade"). Add an egg and mix well. 2. Place into refrigerator for 20 minutes. Meanwhile, preheat oven to 395 degrees and work on the filling.
From frenchfoodwithlove.com


ULTIMATE SPRING APRICOT ALMOND TART - GARLIC & ZEST
Preheat the oven to 450°. Roll out the pie crust to about 10 1/2-11" and carefully fit it into the tart pan, pressing the bottom and sides firmly. Use a fork to prick the bottom of the pastry so that it doesn't bubble up during the par baking. Place in the hot oven and bake for 10-11 minutes or until lightly browned.
From garlicandzest.com


APRICOT ALMOND TARTS - A CANADIAN FOODIE
2014-01-20 For Sugared Almond Garnish: Melt butter and sugar in a skillet over medium heat; add almonds. Stirring constantly, toast almonds until light brown (about 5 minutes) Spread on parchment paper to cool, thinly as possible. Once cool, garnish each Apricot Almond Tart with a small cluster of sugared almonds.
From acanadianfoodie.com


ALMOND AND APRICOT TART - BAKE WITH SHIVESH
2018-06-20 Beat the butter with sugar. Beat in the eggs. Add flour and ground almonds and mix well. Pour the filling into the half-baked tart shell. Arrange apricot slices on top. Generously add flaked almonds. Bake the tart at 180C for 20 minutes or until the tart is golden-brown. Serve with whipped cream.
From bakewithshivesh.com


APRICOT TART WITH HONEY AND ALMONDS RECIPE | EPICURIOUS
2004-08-20 Preheat oven to 400°F. Roll out pastry on floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press crust …
From epicurious.com


ALMOND APRICOT TART - CULINARY COOL - APRICOT FRANGIPANE TART
2014-04-02 Preheat oven to 350°F. Combined powdered sugar, butter, egg and salt in a small bowl. Add in almond slices and mix to combine well. Add this mixture to the cooled custard and mix until well combined. Pour into chilled crust; smooth top. Arrange apricot halves, round side up, on top of the filling.
From culinary-cool.com


APRICOT ALMOND TART - LUCIA PAULA
Apricot almond tart. Jump to recipe. This tart is an exquisite treat that combines perfectly the flavor and moisture of the fruit with the creaminess and aroma of almond cream. What I love about this dessert is that it’s super springy/ summery but at the same time it’s perfect for any season, since it can be made with many fruits such as pears, apples, strawberries or plums, …
From luciapaula.com


APRICOT ALMOND CAKE RECIPE | REAL SIMPLE
Directions. Step 1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don’t have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper .) Advertisement. Step 2. Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl.
From realsimple.com


APRICOT ALMOND TART RECIPE - APRICOTKING
Preheat oven to 350 degrees. Line an 11-inch tart pan with pastry; refrigerate. In a medium bowl, cream butter and sugar together. Stir in eggs, almonds, flour and vanilla. Gradually pour rum or apricot nectar into the mixture, stirring constantly; pour into pastry-lined pan. Arrange fresh apricots cut-side down in tight circles over filling.
From apricotking.com


MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
Method. 1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up. 2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your ...
From thehappyfoodie.co.uk


APRICOT AND ALMOND TART RECIPE - BAKERRECIPES.COM
2004-07-06 What Makes This Apricot And Almond Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot And Almond Tart. Ready to make this Apricot And Almond Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are ...
From bakerrecipes.com


ALMOND APRICOT TART RECIPE | KITCHEN INFINITY RECIPES
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 …
From kitcheninfinity.com


APRICOT ALMOND POP TARTS - BROMA BAKERY
2018-09-18 For the dough. In a food processor, mix together flour, sugar, and salt. Pulse in cubed butter, pulsing until the texture resembles a corse meal. Pour in ice water, then pulse everything together until just combined. If dough is too dry and not coming together, add in another tablespoon of water.
From bromabakery.com


APRICOT FRANGIPANE TART - ITALIAN FRANGIPANE TART RECIPE
2018-07-13 Apricot Frangipane Tart. Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Apricots might be my favorite fruits for tarts as their flavor is enhanced when cooked and they bring an amazing flavor to any dessert.
From homecookingadventure.com


APRICOT AND ALMOND TART RECIPE - BBC FOOD
Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the apricot ...
From bbc.co.uk


25 FRESH APRICOT DESSERTS (+ EASY RECIPES) - INSANELY GOOD
2022-07-21 Go to Recipe. 10. Lemon Apricot Nectar Cake. When life gives you lemons and apricots, make vintage lemon apricot nectar cake! It’s made with a lemon cake mix flavored with apricot nectar with a zesty lemon glaze. This cake is moist and fluffy with bright, sweet flavors to make your taste buds dance.
From insanelygoodrecipes.com


APRICOT ALMOND TART | CANADIAN LIVING
2005-07-14 Press dough evenly over bottom and up sides of 11-inch tart pan with removable bottom. Refrigerate for 30 minutes. Line with foil; fill evenly with pie weights or beans. Bake in bottom third of 400°F oven until firm and light golden around top, about 10 minutes. Lift out weights with foil; let cool on rack.
From canadianliving.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


GLUTEN-FREE APRICOT ALMOND TART RECIPE
2019-04-08 Preheat oven to 325 degrees. Spray a 9-inch springform pan with cooking spray generously. In a large mixing bowl combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix very well with a whisk until lumps disappear and pour into prepared pan.
From glutenfreeandmore.com


HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
2021-08-04 2 Make the dough, then chill. Whisk the flour, sugar and salt in a large bowl or food processor, then grate in the cold butter. Rub or cut this into the flour mix, then stir in …
From theguardian.com


ZESTY APRICOT AND ALMOND TART | RECIPES | JUDE'S ICE CREAM
Push the soaked apricot halves into the top of the mix and then sprinkle with flaked almonds to finish. STEP 7. Leave in oven at the same temperature for 40 minutes. After 30 minutes take out of the oven and using a brush glaze the tart generously with apricot jam (it’s worth that extra step as it gives the dish a beautiful glossy finish ...
From judes.com


APRICOT AND ALMOND TART RECIPE - BAKERRECIPES.COM
2005-03-16 What Makes This Apricot And Almond Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot And Almond Tart. Ready to make this Apricot And Almond Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


MAPLE ALMOND APRICOT TART - CTV
Crust. Blitz together the oats, almond flour, sugar and salt in the bowl of a food processor, until the oats are finely ground. Add the butter and pulse until the mixture resembles coarse crumbs. Pour in four tablespoons of the ice water and pulse four to five times or until the dough holds together when squeezed, adding more water if needed.
From more.ctv.ca


APRICOT FRANGIPANE TART WITH ALMOND CRUST - FOODWORTHFEED
2021-07-15 Apricot Frangipane Tart. Arrange a rack in the center third of the oven and preheat to 350° Fahrenheit (120° celsius). Gather, measure and prepare the Apricot Frangipane Tart ingredients as listed. To assemble the tart, add Frangipane to the fully-cooled, blind baked Almond Shortbread Crust.
From foodworthfeed.com


APRICOT, ALMOND AND BROWN BUTTER TART RECIPE - FOOD & WINE
Let cool. Step 5. Meanwhile, in a medium nonreactive saucepan, bring the wine to a boil. Add the apricots, cover and simmer over moderate heat until plumped, about 10 minutes. Remove from the heat ...
From foodandwine.com


APRICOT & ALMOND TART - VICKERY TV
2020-09-01 Tart. Preheat the oven to 190 C Gas 5. Beat together the sugar and butter until creamy. Add the eggs slowly, then fold in the almonds and flour. When the almonds and flour are half incorporated, then fold in the warm créme pat. Spread the jam on the bottom of the cooked pastry case. Using a large plain nozzle, pipe the mixture in circles on ...
From vickery.tv


BEST APRICOT ALMOND TART RECIPES | FOOD NETWORK CANADA
2012-07-30 Press dough evenly over bottom and up sides of 11-inch tart pan with removable bottom. Refrigerate for 30 minutes. Line with foil; fill evenly with pie weights or beans. Bake in bottom third of 400°F oven until firm and light golden around top, about 10 minutes. Lift out weights with foil; let cool on rack.
From foodnetwork.ca


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