Apricot Raspberry Frangipane Tart Recipes

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APRICOT FRANGIPANE TART



Apricot Frangipane Tart image

Apricot Frangipane Tart recipe from Mary Berry's Absolute Favourites book. The crisp tart, with its apricot and frangipane filling, makes a smart dinner party dessert.

Provided by Mary Berry

Categories     Dessert

Number Of Ingredients 1

Almond, Apricot

Steps:

  • 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 fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½-1 tablespoon of water. Mix until the dough just holds together. 3 Roll the pastry out on a floured surface as thinly as possible, 1-2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork. 4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand. 5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots. 6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45-50 minutes until the pastry is crisp and the tart is golden brown. 7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set. 8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold. TIPS: Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper. An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.

APRICOT-RASPBERRY FRANGIPANE TART



Apricot-Raspberry Frangipane Tart image

A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.

Provided by Martha Stewart

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

Time 4h10m

Yield Makes one 10-inch tart; Serves 8 to 10

Number Of Ingredients 17

1 large egg yolk
2 tablespoons ice water
1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
Large pinch of fine salt
1 stick cold unsalted butter, cut into small pieces
7 ounces almond paste (3/4 cup packed)
1/4 cup sugar
1/4 teaspoon fine salt
1 stick unsalted butter, lightly softened
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup cake flour (not self-rising)
4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
1 cup raspberries (20 to 25)
2 tablespoons apricot preserves
1 tablespoon water

Steps:

  • Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in food processor until combined. Add butter; process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
  • Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.
  • Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang; fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
  • Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.
  • Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
  • Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.
  • To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.

FRUITY ALMOND PUFF PASTRY TART



Fruity Almond Puff Pastry Tart image

We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (approximately 9.75 by 10 inches)
3/4 cup slivered almonds
1/2 cup sugar, plus extra for finishing
3/4 stick (6 tablespoons) unsalted butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons almond extract
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
2 tablespoons apricot jam
2 pints fresh raspberries

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
  • Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
  • While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
  • Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
  • In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
  • Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

APRICOT-RASPBERRY TARTLETS



Apricot-Raspberry Tartlets image

These little tartlets look like they belong in a Parisian pastry case. We softened dried apricots in the microwave with apricot preserves and water to make a perfect sauce for creamy ricotta. A serving of 3 tartlets contains just 10 grams of sugar.

Provided by Food Network Kitchen

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons apricot preserves
12 dried apricots
1/4 cup fresh ricotta cheese
12 prepared mini phyllo shells
12 raspberries

Steps:

  • Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
  • Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.

Nutrition Facts : Calories 120 calorie, Fat 3.5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 4 grams, Sugar 10 grams

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)



Glazed Apricot Tart With Frangipane (Mini Tarts - Tartlets) image

These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.

Provided by BecR2400

Categories     Tarts

Time 1h30m

Yield 3 dozen mini tarts, 36 serving(s)

Number Of Ingredients 17

1/2 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/4 cup finely ground almonds
1 1/2 cups all-purpose flour
8 -10 fresh apricots
3/4 cup sugar
4 tablespoons melted butter
6 tablespoons heavy cream
2 eggs, lightly beaten
1 teaspoon vanilla extract (or the beans scraped from 1 vanilla pod)
1/2 teaspoon almond extract
1/2 cup finely ground almonds
1 teaspoon finely minced fresh lemon zest
6 tablespoons apricot jam
2 -3 teaspoons water
icing sugar

Steps:

  • To Prepare Crust:.
  • In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
  • Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
  • Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
  • Preheat oven to 350°F.
  • To Make Filling:.
  • In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
  • Spoon filling mixture into each crust.
  • Pit and slice apricots. Arrange apricot slices over the top of each tart.
  • To make glaze, mix apricot jam with a little water, brush over tops of fruit.
  • Bake for 18 to 20 minutes or until lightly browned.
  • Dust tops with icing sugar while still warm.

Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.3, Cholesterol 31.2, Sodium 27.5, Carbohydrate 14.6, Fiber 0.7, Sugar 9.1, Protein 1.9

APRICOT & RASPBERRY TART



Apricot & raspberry tart image

Delicious served hot or cold, this tart uses filo pastry to keep the calories down

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 40m

Number Of Ingredients 6

3 large sheets filo pastry (or 6 small)
2 tbsp butter , melted
3 tbsp apricot conserve
6 ripe apricots , stoned and roughly sliced
85g raspberries
2 tsp caster sugar

Steps:

  • Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
  • Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
  • Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.

Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

RASPBERRY AND FRANGIPANE TART



Raspberry and Frangipane Tart image

From Leith's Recipe of the Day. I've never made this, but have always wanted to. Serve this with creme fraiche or greek yohurt.

Provided by Sherrie-pie

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

500 g ready-made shortcrust pastry
200 g butter
200 g caster sugar
2 eggs, beaten
2 egg yolks
4 teaspoons kirsch (optional)
200 g ground almonds
4 tablespoons plain flour
85 good quality raspberry jam
110 g fresh raspberries
icing sugar

Steps:

  • Preheat oven to 200C/400°F.
  • Roll out the pastry and use it to line a 25cm tart tin.
  • Prick the base lightly all over with a fork and refrigerate again until firm.
  • Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
  • Gradually add the eggs and yolks, beating well after each addition.
  • Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
  • Spread the jam evenly over the base of the chilled pastry case.
  • Sprinkle with the raspberries so that they are evenly spaced.
  • Pile the frangipane over the raspberries and use a spatula to smooth it.
  • Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
  • Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
  • Dust with icing sugar just before serving.

Nutrition Facts : Calories 764, Fat 54.5, SaturatedFat 19.3, Cholesterol 153.5, Sodium 464.2, Carbohydrate 61.1, Fiber 6.1, Sugar 27, Protein 11.8

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 & PISTACHIO FRANGIPANE TART



Apricot & pistachio frangipane tart image

Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert

Time 1h25m

Number Of Ingredients 12

175g plain flour
50g ground almonds
125g chilled unsalted butter , cut into cubes
1 egg yolk
50g golden caster sugar
150g golden caster sugar
180g unsalted butter , softened
2 eggs (1 whole, 1 yolk)
50g whole almonds , coarsely ground
150g pistachios , coarsely ground
4 apricots , halved and stoned (take off the skin if you prefer)
1 tbsp pistachio , roughly chopped

Steps:

  • First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.
  • Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry - you will need to work quite quickly when it comes up to room temperature. Don't worry if it tears or breaks, just patch it up - it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.
  • To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.

Nutrition Facts : Calories 555 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein

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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 …
From delishably.com


APRICOT TART WITH FRANGIPANE - PLANT BASED SCHOOL
2021-07-17 Build the apricot tart. Preheat the oven to 180C (360F). Then, with the back of a spoon, spread the frangipane into the pie crust, on the bottom and sides. Now add the apricots on top of the frangipane.
From theplantbasedschool.com


FRENCH APRICOT FRANGIPANE TART RECIPE - CAPTAIN BOBCAT
2019-12-10 Save the plastic wrap simply use a Tupperware kind of container. Roll out your pastry dough on a floured surface and then place in an 11” (25-30cm) loose-bottomed tart tin, pressing it into the sides. Chill again for 30 mins. In the meantime, prepare the frangipane. Measure out the ingredients into a mixing bowl.
From captainbobcat.com


RASPBERRY FRANGIPANE TART RECIPE | GOOD FOOD
2020-10-09 1. To make the pastry, mix the flour, sugar and salt together in a large bowl. Rub the cold butter into the mixture using your fingertips or a pastry cutter until it has the texture of coarse breadcrumbs. Some larger pieces of butter are good. Sprinkle in the vinegar and enough iced water to just bring the dough together, around 3-4 tablespoons ...
From goodfood.com.au


BLUEBERRY-APRICOT FRANGIPANE TART - LIDIA
Make the filling: with an electric mixer at medium speed, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the almond flour and vanilla mix until a smooth batter forms. Brush the tart shell with 1/4 cup of apricot glaze, then spread the blueberries over the bottom.
From lidiasitaly.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


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


RASPBERRY FRANGIPANE TART - SIMPLY DELICIOUS
2013-02-19 Place in the fridge and allow to chill for 30 minutes. Pre-heat the oven to 180°c. When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides. To make the frangipane filling, cream together the butter and sugar until light and fluffy. Add the essence, eggs and egg yolk and mix until combined.
From simply-delicious-food.com


APRICOT-RASPBERRY FRANGIPANE TART RECIPE | RECIPE | TART RECIPES, …
Sep 18, 2020 - A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made. It's …
From pinterest.com


APRICOT TART - FRANGIPANI TART (VIDEO) - VEENA AZMANOV
2021-06-25 Shortcrust pastry dough. In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour.
From veenaazmanov.com


APRICOT-RASPBERRY FRANGIPANE TART RECIPE | RECIPE | TART DESSERT ...
Jun 28, 2016 - Apricot-Raspberry Frangipane Tart. Discover our recipe rated 4.5/5 by 6 members. Jun 28, 2016 - Apricot-Raspberry Frangipane Tart. Discover our recipe rated 4.5/5 by 6 members. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or …
From pinterest.co.uk


RASPBERRY FRANGIPANE TART - CHEZ LE RêVE FRANçAIS
2020-11-06 Line a 25cm loose bottomed tart tin and fork the base. Chill in the fridge for 20 minutes. Preheat the oven to 200C/180FAN-400F/Gas 5 and bake the pastry blind by placing a layer of parchment and adding baking beans. Cook for 15 minutes on a baking tray, remove the paper and beans and return to the oven for 5 minutes to set the base.
From chezlerevefrancais.com


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-RASPBERRY FRANGIPANE TART - MEALPLANNERPRO.COM
1 large egg yolk; 2 tablespoons ice water; 1 1/4 cups all-purpose flour; 4 1/2 teaspoons sugar; Large pinch of fine salt; 1 stick cold unsalted butter, cut into small pieces
From mealplannerpro.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


INCREDIBLE APRICOT AND FRANGIPANE TART RECIPE – MOJO
Incredible Apricot and Frangipane Tart Recipe. March 17, 2021 Food & Drinks By mojoadmin. 0. 13. P ersonal branding remains one of the best methods for increasing the visibility of a single professional or entrepreneur. possible services in the best possible way and reachable by everyone everywhere. A personal brand is a simple way for potential clients and business …
From mojodrivethru.com


OOEY GOOEY CRUSTLESS APRICOT FRANGIPANE TART - THE LOOPY WHISK
2017-06-12 Arrange the apricot halves onto the bottom frangipane layer, skin-side up. Spoon over the other half of the frangipane mixture and smooth out its top. Sprinkle with flaked almonds. Bake the crustless frangipane tart in the pre-heated oven at 180 ºC (350 ºF) for 40 - 45 minutes or until golden brown on top.
From theloopywhisk.com


APRICOT FRANGIPANE TART (VEGAN & GRAIN-FREE) - NIRVANA CAKERY
2021-07-29 In a large bowl whisk together ground almonds, chickpea flour, baking powder and coconut sugar. Stir in the gelled flax eggs, melted coconut oil and half of the almond milk. Aim for a thick mix, add more almond milk as needed. Spoon the frangipane onto the base of the crust. Halve the apricots and remove the pits.
From nirvanacakery.com


APRICOT & ORANGE FRANGIPANE TARTS | ONLY CRUMBS REMAIN
2016-07-02 How to make them: 1. Make the pastry . Place the flour, icing sugar and cubed chilled. butter into a good sized bowl. Rub the butter into the flour between. your thumb and finger tips until the mixture resembles breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten. eggs.
From onlycrumbsremain.com


FRANGIPANE & RASPBERRY TART - ANATHOTH FARM
Preheat oven to 200°C (180°C fan-forced). Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Turn oven down to 180°C (160°C fan-forced). For the frangipane filling, beat the butter and sugar together ...
From anathoth.co.nz


APRICOT FRANGIPANE TART - GRETCHEN'S VEGAN BAKERY
2021-11-29 Add the vegan butter and mix smooth. Add the vanilla extract and then flour last. Mix to a smooth paste. Roll the chilled shortbread dough to fit into a 9" tart shell with a removable bottom. Spread ½ cup apricot jam into the bottom then pipe the frangipane over top (*It's easier to use a pastry bag rather than try to spread it with a spatula ...
From gretchensveganbakery.com


APRICOT FRANGIPANE TART – ERECIPE
367 grams dough (sweetened basic pie and tart pastry dough, or extra buttery sweet pastry dough, or sweet crispy pastry dough) 5 fresh apricots (or 10 canned apricot halves) 1 cup frangipane (almond cream, or hazelnut frangipane) 1 tablespoon butter (melted) 2 teaspoons sugar apricot glaze (optional)
From erecipe.com


FRANGIPANE APRICOT TART RECIPE - TRAVEL, BEAUTY & FOOD REVIEW
2021-05-14 Put all the frangipane ingredients in a mixer and beat until you get a smooth paste. Line a large tart tin (mine was 26cm in diameter) with the sweet pastry Spread the frangipane in the base of the pastry Arrange the apricots on top of the frangipane – no need to push them into the frangipane as the mix will raise during cooking
From yeahlifestyle.com


BEST RASPBERRY FRANGIPAN TART RECIPES | FOOD NETWORK CANADA
2015-10-22 Directions. On a lightly floured work surface, lightly knead the dough to soften it, and then roll it out into a circle just over ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable-bottom fluted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minutes. Preheat the oven to 350 °F (180 ...
From foodnetwork.ca


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