Apricot Raspberry Tart Recipes

APRICOT AND BERRY TART

Apricot and Berry Tart image

This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.

Provided by Martha Stewart

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

Number Of Ingredients 10

Ingredients

6 apricots (about 12 ounces), pitted and cut into eighths
3/4 cup assorted berries, such as raspberries, blueberries, and blackberries
8 tablespoons sugar
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup whipped cream (optional)

Steps:

Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.

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

Ingredients

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

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