Apricot Marzipan Tart Recipes

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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 TART WITH PISTACHIO FRANGIPANE



Apricot Tart With Pistachio Frangipane image

This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast. You can start the day before, making all the elements and baking the frangipane and apricots in the tart. Once it has cooled completely, wrap it in plastic wrap overnight. The next day, fill with the crème pâtissière and top with the remaining ingredients. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 24

All-butter pie dough, enough for 1 tart crust (either homemade or one 7- or 8-ounce/200-gram package, thawed if frozen)
Butter, for greasing the pan
Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
1 scant cup/100 grams raw unsalted pistachios, toasted in the oven at 375 degrees Fahrenheit/170 degrees Celsius for 10 minutes, until fragrant
1/4 cup/75 grams good-quality marzipan
1 egg, plus 1 yolk
5 tablespoons/75 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar or caster sugar
1 tablespoon cornstarch (cornflour)
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
1/8 teaspoon salt
4 tablespoons/50 grams granulated sugar or caster sugar
1 tablespoon cornstarch (cornflour)
1 tablespoon all-purpose flour (plain flour)
4 egg yolks
1 1/4 cup/300 milliliters whole milk
2 tablespoons/30 grams unsalted butter
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
1/4 teaspoon orange blossom water
1 teaspoon granulated sugar or caster sugar

Steps:

  • Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.
  • Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.
  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.
  • Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.
  • Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.
  • While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.
  • Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.

APRICOT TART



Apricot Tart image

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

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

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.

EASY APRICOT TART



Easy apricot tart image

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

320g sheet ready-rolled puff pastry
250g fresh or canned apricots (if fresh, destone and halve; if canned, drain)
1 tbsp flaked almonds
3 tbsp apricot jam
cream or ice cream, to serve
175g golden caster sugar
280g icing sugar
450g ground almonds
1 tsp vanilla extract
2 eggs, beaten
½ tsp lemon juice
4 tbsp single cream

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 & MARZIPAN TWIST



Apricot & marzipan twist image

Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen

Provided by Paul Hollywood

Categories     Dessert

Time 1h15m

Number Of Ingredients 16

250g strong white bread flour
50g unsalted butter , softened
150ml whole milk
10g fast-action dried yeast
1 large egg , beaten
120g dried apricot , chopped
150ml orange juice
90g unsalted butter
70g light muscovado sugar
35g plain flour
60g raisin
65g chopped walnut
grated zest 1 orange
200g marzipan
50g apricot jam
200g icing sugar , mixed with enough water to make a runny icing

Steps:

  • The night before, put apricots and orange juice in a bowl and set aside.
  • To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.
  • Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.
  • Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.
  • Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.
  • Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium

APRICOT-MARZIPAN TART



Apricot-Marzipan Tart image

Categories     Bake     Apricot     Marzipan

Yield makes one 9-inch (23-cm) tart; 8 servings

Number Of Ingredients 16

Dough
1 cup (140 g) flour
1/2 cup (40 g) sliced unblanched almonds
1/4 cup (50 g) granulated sugar
1/8 teaspoon salt
1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2 inch (1.5-cm) pieces and chilled
1 large egg yolk
Filling
1/2 cup (70 g) flour
1/3 cup (70 g) packed light brown sugar
3 ounces (85 g) almond paste, crumbled
1/4 cup (20 g) sliced unblanched or blanched almonds
4 tablespoons (2 ounces/60 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled
12 to 14 fresh apricots (about 1 1/4 pounds/565 g)
1 tablespoon cornstarch
1/4 cup (50 g) granulated sugar

Steps:

  • To make the dough, in a food processor fitted with the metal blade, pulse the 1 cup (140 g) flour, 1/2 cup (40 g) sliced almonds, 1/4 cup (50 g) granulated sugar, and the salt until the nuts are finely ground. Add the chilled butter pieces and pulse until the mixture resembles coarse meal. Add the egg yolk and process until the dough comes together.
  • Transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom. (There's no need to wash the bowl of the food processor-you'll need it again to make the filling.) Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan. Refrigerate the dough-lined tart pan until the dough is firm, at least 1 hour.
  • Preheat the oven to 400°F (200°C).
  • Set the tart pan on a baking sheet and prick the dough about a dozen times with a fork. Bake the tart shell on the baking sheet until deep golden brown, about 20 minutes. If it puffs up during baking, press it down with the back of a metal spatula. Let cool while making the filling. Decrease the oven temperature to 375°F (190°C).
  • To make the filling, in a food processor fitted with the metal blade, pulse together the 1/2 cup (70 g) flour, brown sugar, almond paste, and 1/4 cup (20 g) sliced almonds until the almond paste is broken into fine pieces. Add the 4 tablespoons (2 ounces/60 g) chilled butter and pulse until the butter pieces are about the size of corn kernels. Set aside.
  • Halve, pit, and cut the apricots into 1/2-inch (1.5-cm) slices. In a large bowl, toss the apricots with the cornstarch and 1/4 cup (50 g) sugar. Distribute the apricot slices in the tart shell and sprinkle them evenly with the almond mixture. Bake until the fruit is bubbling and the topping is golden brown, about 30 minutes.
  • Serve the tart warm or at room temperature.
  • Variations
  • For RASPBERRY, APRICOT, AND MARZIPAN TART, add 1 cup (5 ounces/135 g) raspberries to the apricots. To make PLUM-MARZIPAN TART, substitute plums for the apricots and increase the cornstarch to 1 tablespoon plus 1 teaspoon.

FRESH APRICOT TART



Fresh Apricot Tart image

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

6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
3 ounces whole blanched almonds (about 3/4 cup)
2 tablespoons plus 1/4 teaspoon granulated sugar
1 cup all-purpose flour
Pinch of salt
1/4 teaspoon pure almond extract
3 tablespoons blanched sliced almonds
1/2 cup plus 1 tablespoon granulated sugar
Pinch of salt
6 tablespoons all-purpose flour
6 tablespoons almond flour or very finely ground blanched almonds
1/2 teaspoon baking powder
2 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
6 tablespoons half-and-half
10 to 12 fresh apricots, halved and pitted
Confectioners' sugar, for dusting

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.

APRICOT JAM TART



Apricot Jam Tart image

"My mother's favorite restaurant in Sacramento is Biba," writes Grace Bannor, San Francisco, CA. "She claims it's the most authentic Italian food she has tasted outside her native Florence. Whenever the jam tart is on the menu, it's a must-have for my mother. If I had the recipe, I could make it for her next birthday."

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1 3/4 cups unbleached all purpose flour
1/3 cup sugar
1 tablespoon grated lemon peel
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 large eggs, lightly beaten
3 tablespoons ground amaretti cookies* (from about 3 cookies)
1 3/4 cups apricot or fig jam
1 large egg, beaten to blend

Steps:

  • Blend flour, sugar, lemon peel, baking powder, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 2 eggs; using on/off turns, process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate overnight. Let soften slightly before rolling out.
  • Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Set aside 1/3 of dough. Roll out remaining dough on lightly floured surface to 14-inch round. Transfer to prepared tart pan. Trim overhang to 1 inch. Fold in dough to make double-thick sides. Freeze crust 15 minutes. Sprinkle amaretti crumbs in crust. Spoon jam into crust, smoothing with spatula.
  • Roll out reserved dough to 11x6-inch rectangle. Cut into eight 1/2-inch-wide strips. Arrange strips atop jam to form lattice. Brush lattice with beaten egg.
  • Bake tart until crust is golden, about 45 minutes. Cool at least 6 hours to allow jam to set. Cut into wedges and serve.
  • Italian macaroons, available at Italian markets and some supermarkets.

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From bosskitchen.com


APRICOT MARZIPAN TART (GLUTEN-FREE OR NOT) - BIG SIS LITTLE DISH
2013-08-12 The original recipe used rhubarb, which is also popular in Estonia. Goodness knows that I love rhubarb, but when I ate the rhubarb tart I kept imagining how good it would be with apricots. APRICOT MARZIPAN TART (GLUTEN-FREE OR NOT) 1 pre-baked pie crust (scroll down for a recipe for gluten-free pie crust.
From bigsislittledish.com


APRICOT ALMOND TARTS - A CANADIAN FOODIE
2014-01-20 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 …
From acanadianfoodie.com


MARZIPAN APRICOT CAKE | LIL' COOKIE
2017-06-11 Preheat oven to 170c degrees and grease the pan. In a mixer bowl with a paddle attachment, place butter, sugar, marzipan, salt and vanilla and mix at high speed until a uniform mixture is formed. Add the eggs one by one, mixing between additions, until incorporated. Add sour cream and mix until smooth. Add flour, almond meal and baking powder ...
From lilcookie.com


FRESH APRICOT TART RECIPE - HARVEST TO TABLE
Preheat oven to 375°. Blend almond paste, sugar, and sour cream in a food processor, pulse once or twice. Roll out pie crust to an 11 to 12-inch circle and drape it over a 9½-inch tart pan. Cut off excess dough by rubbing your thumb across the edge of the pan. Prick the bottom of the dough lightly with a fork.
From harvesttotable.com


APRICOT AND MARZIPAN TART TATIN - ICE CREAM MAGAZINE
2013-06-29 Clotted cream, almond slivers and mini mint leaves to decorate. Wash and cut the apricots in half, discard the stones. Place them cut side facing upward in a pan that can be used on the hob as well as the oven. Sprinkle the apricots with half the sugar and leave to macerate for 10 minutes. Place over a gentle heat with the butter and remaining ...
From ice-cream-magazine.com


HOW TO COOK THE PERFECT APRICOT TART | LIFE AND STYLE - THE GUARDIAN
2016-09-08 Take out of the oven and turn down the heat to 180C. Meanwhile, make the frangipane. Cream together the butter and sugar, apart from the extra 1 tbsp, until fluffy, then beat in the eggs. Fold in ...
From theguardian.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 PASTRIES RECIPE BOOK ᐈ RECIPE BOOKS ⋆ KICA
APRICOT PASTRIES RECIPE E-BOOK . Learn to make stunning pastries with bright apricot textures: Apricot and lavender cake, Apricot, basil and vanilla tart, Apricot and marzipan tart, Apricot and pistachio tart, Apricot flower cookies . BUY NOW. 5 foolproof RECIPES. 79. 90. USD. 14. BUY NOW. 00: 22 : 22 : 22. Hours . Min. Sec. THIS OFFER EXPIRES IN: Days. …
From kica-academy.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


APRICOT JAM TART - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the apricot jam tart, first you need to make the shortcrust pastry. Pour the soft but still pliable butter into the bowl of a food processor bowl fitted with a spatula. Add the powdered sugar 1, the seeds scraped off a vanilla bean 2 and the grated lemon rind 3. Start the machine at low speed, add the honey 4.
From giallozafferano.com


MARY BERRY'S WOBBLY APRICOT TART RECIPE - BBC FOOD
Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. …
From bbc.co.uk


APRICOT & MARZIPAN BREAKFAST ROLLS - WHAT CHARLOTTE BAKED
2017-09-13 Marzipan is such an under-appreciated treat, and I’ve been looking for a way to incorporate it into a new recipe, without it being too festive. Yes, there’s still a place for marzipan at Christmas too, but brighten it up with some apricot jam and vanilla drizzle, and you’re on to a breakfast winner.
From whatcharlottebaked.com


APRICOT FRANGIPANE TART - PARDON YOUR FRENCH
2020-06-28 Step 2 - Prepare the Frangipane - In a large mixing bowl, whisk the butter until creamy. Add the sugar and continue whisking until fluffy. Add the eggs, one by one, beating well after each addition. Whisk in the vanilla and almond extract. Finally, whisk in the ground almond and the flour.
From pardonyourfrench.com


APRICOT ALMOND MARZIPAN SHEET CAKE - DIARY OF A MAD HAUSFRAU
2018-06-11 Use up the remaining almond sticks by placing them in the middle of each apricot half. Cover everything evenly with the rest of the marzipan cream. Place the pan in the oven and bake for 45 minutes. Remove cake from oven and let cool. Before serving, heat up the apricot jam and brush it over the top of the cake. Print.
From diaryofamadhausfrau.com


SIMPLE APRICOT JAM TART - THE SALT AND SWEET KITCHEN
In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy. Add the dry ingredient mixture gradually and mix well. Add butter and knead with your hands until the dough comes together. Wrap in plastic and refrigerate for 30 minutes. Grease a 10-inch tart pan with baking spay.
From thesaltandsweet.com


NECTARINE & MARZIPAN TART RECIPE | WAITROSE & PARTNERS
Ingredients. 380g ready-rolled all butter puff pastry. 100g golden marzipan. 6 yellow flesh nectarines, halved and cut into 0.5-1cm slices. 20g salted butter, melted. 20g roasted chopped hazelnuts. 2 tbsp apricot conserve. Greek style yogurt or crème fraîche, to serve. Energy.
From waitrose.com


APRICOT FRANGIPANE: WOULD A TART BY ANY OTHER NAME TASTE AS …
Instructions for the Frangipane Filling. Reduce oven temperature to 375 degrees F. Beat almond paste, softened butter, and sugar in the bowl of a stand mixer until creamed and fluffy, about 3 minutes. Beat in eggs, one at a time, until well blended. Stir in flour and salt. Spread the filling over the crust.
From delishably.com


10 BEST MARZIPAN TART RECIPES | YUMMLY
2022-07-06 Pear Marzipan Tart / Frangipane Bláthach. unsalted butter, icing sugar, apricot jam, caster sugar, almond extract and 9 more.
From yummly.co.uk


APRICOT MARZIPAN TART - CIAO ITALIA
Directions. Place the apricots in a small saucepan and cover with cold water. Bring to a boil then reduce heat and simmer for 5 minutes. Turn off heat and let sit until apricots soften, about 10 minutes.
From ciaoitalia.com


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