APRICOT TART
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
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.
APRICOT TARTS
These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT TART-EASY!
This recipe is from Real Simple magazine a few years back. Very tasty and easy tart to make. I have used Libbey brand canned apricots in lieu of fresh with good results. Also I always make my own pastry crust as it is almost as easy as pre made (just roll out between two wax paper sheets for easier releasing).
Provided by Chohertz
Categories Tarts
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- -Heat oven to 350°F
- -Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
- -Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust.
- -Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.
- -Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack.
- -Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart. Set aside to cool completely.
- Garnish with blueberries or blackberries and serve.
Nutrition Facts : Calories 332.2, Fat 15.1, SaturatedFat 3.4, Sodium 214.1, Carbohydrate 47.5, Fiber 3.1, Sugar 22.6, Protein 3.7
ROASTED APRICOT TART
Steps:
- For the tart crust, roll the dough to a rough 12-inch disk and transfer it to the cookie sheet. Pierce the dough all over with a fork and place a plate or pattern on to and cut it to a perfect 11-inch circle. Butter the bottom of one of the cake pans and center it on the disk of dough. Chill one hour.
- While the dough is chilling, cook the apricots. Preheat the oven to 375 degrees and set a rack in the middle level. Thickly butter the other pan and sprinkle it with the brown sugar. Arrange the apricot halves, skin side down in the pan, alternating a dried apricot with every two fresh apricot halves. Sprinkle with the remaining butter and then the lemon juice. Bake the apricots about 40 minutes, until they are well cooked through. Cool on a rack.
- To bake the tart crust, lower the oven temperature to 350 degrees and place the cookie sheet and dough, still covered by the cake pan into the oven. Bake for 15 minutes, then remove the cake pan. Continue baking about 15 to 20 minutes more, until deep golden and crisp, piercing the dough with a fork if it bubbles up. Cool the crust in the pan on a rack.
- To assemble the tart, reheat the apricots for a few seconds over low heat to make sure they are not stuck to the pan. Invert the tart crust to a cardboard and slide the crust over the top of the pan the apricots are in. Cover the crust with the cardboard or a platter and invert the apricots onto the crust. Remove the pan and rearrange the apricots if necessary. Serve tepid with some whipped cream.
WARM APRICOT TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
- Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
- Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
- Roll the dough to the desired size on a lightly floured work surface.
- Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
- It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
- Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
FRESH APRICOT TART
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
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.
BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
VERLET'S APRICOT TART
Provided by Patricia Wells
Categories Dessert Bake Picnic Apricot Summer Party Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (175°C).
- Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
- Make the pastry:
- In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
- Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
- Meanwhile make the filling:
- In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
- Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
- Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.
APRICOT TART
Provided by Moira Hodgson
Categories easy, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the water, sugar and vanilla bean and simmer for 15 minutes.
- Cut the apricots in half and remove the pits. Put them gently into the syrup and simmer until they are almost tender. Remove with a slotted spoon and place on a plate. Leave a couple of apricot slices in the syrup.
- Add the Amaretto to the syrup and continue to simmer until you have a thick glaze (about 15 to 20 minutes), mashing the remaining apricot halves with a spoon until they are amalgamated into the glaze.
- Just before serving, arrange the apricot halves on the pastry. Pour the glaze over the top and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 22 grams
APRICOT CREAM TART
Categories Egg Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make dough:
- Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
- Make filling while dough chills:
- Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
- Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
- Bake tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
- Fill and bake tart:
- Reduce oven temperature to 350°F.
- Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
More about "apricot tart easy recipes"
APRICOT TART - A DELICIOUS & HOMEMADE APRICOT TART …
From greedygourmet.com
Reviews 2Category DessertCuisine FrenchTotal Time 1 hr 20 mins
APRICOT TART RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 2 hrs
- Preheat oven to 350°. Stir together apricots and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
TANA RAMSAY'S APRICOT TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
HOW TO MAKE FLAKY PASTRY APRICOT TART — DAYS OF JAY
From daysofjay.com
HOMEMADE APRICOT TARTS RECIPE- AMEE'S SAVORY DISH
From ameessavorydish.com
10 BEST PUFF PASTRY APRICOT TART RECIPES | YUMMLY
From yummly.com
APRICOT TART - FRANGIPANI TART (VIDEO) - VEENA AZMANOV
From veenaazmanov.com
UPSIDE-DOWN APRICOT TART RECIPE | BON APPéTIT
From bonappetit.com
FRESH APRICOT TART RECIPE - HARVEST TO TABLE
From harvesttotable.com
EASY APRICOT TARTS | THE ENGLISH KITCHEN
From theenglishkitchen.co
APRICOT TARTS RECIPE | MYRECIPES
From myrecipes.com
APRICOT TART RECIPE - JOYOFBAKING.COM *TESTED RECIPE*
From joyofbaking.com
RECIPE: AN EASY APRICOT TART THAT TASTES LIKE PROVENCE
From nationalpost.com
RICK STEIN'S FRENCH APRICOT TART |READY-MADE PUFF PASTRY RECIPE
From thehappyfoodie.co.uk
FRENCH APRICOT TART RECIPE | TARTE AUX ABRICOT – FUSION CRAFTINESS
From fusioncraftiness.com
COUNTRY APRICOT TART RECIPE | EATINGWELL
From eatingwell.com
MINI APRICOT TARTS - HEALTHY WORLD CUISINE
From hwcmagazine.com
APRICOT TART RECIPE WITH STREUSEL ~ OMA'S APRIKOSEN-STREUSEL-TARTE
From quick-german-recipes.com
16 BEST APRICOT RECIPES THAT ARE EASY TO MAKE - IZZYCOOKING
From izzycooking.com
10 BEST PUFF PASTRY APRICOT TART RECIPES | YUMMLY
From yummly.com
APRICOT TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
APRICOT TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
APRICOT CUSTARD TART RECIPE - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
EASY APRICOT TART RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
APRICOT TART RECIPE | GOOD FOOD
From goodfood.com.au
APRICOT TART RECIPE — CHEF ISO
From chefiso.com
RECIPE APRICOT TART - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
APRICOT JAM TART - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
APRICOT TART - CHEERFUL COOK
From cheerfulcook.com
APRICOT JAM TART | MIDWEST LIVING
From midwestliving.com
FRESH APRICOT TART - ITALIAN FOOD FOREVER
From italianfoodforever.com
APRICOT TART WITH FRANGIPANE - RECIPE AND VIDEO BY THE PLANT …
From theplantbasedschool.com
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FRENCH APRICOT PASTRY RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
APRICOT TART - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
APRICOT STREUSEL TART RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
SIMPLE APRICOT JAM TART - THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love