Apricot Hazelnut Muesli Recipes

APRICOT & HAZELNUT MUESLI

Steps:

• Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
• Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
• If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

HAZELNUT FRANGIPANE TART WITH APRICOTS

Steps:

• Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
• Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
• Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

APRICOT-HAZELNUT TRIANGLES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

HAZELNUT AND APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Add dried apricots after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

MIXED RED FRUIT, APRICOT AND HAZELNUT GALETTE

Steps:

• Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
• Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
• Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.

APRICOT-HAZELNUT FRANGIPANE TART

Steps:

• Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
• Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
• Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
• Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
• Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
• Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

APRICOT HAZELNUT TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture. , Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots. , Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

HAZELNUT-TOPPED APRICOT BAR COOKIES

Steps:

• Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
• Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
• Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.