ALMOND APRICOT TART
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.
ALMOND-APRICOT TART
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane with more almonds and mascarpone. But as the season takes on summer's glow, you could use this recipe as a template and swap out the apricots for a layer of lightly sweetened fresh raspberries splashed with framboise eau de vie. Diced poached sweetened rhubarb, diced fresh apricots or quartered and stemmed fresh black figs would work, too.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place apricots and whisky in a saucepan, bring to a simmer and set aside. Turn apricots in warm whisky from time to time while continuing with preparation.
- Heat oven to 450 degrees. Combine flour, 1/4 cup ground almonds, salt and granulated sugar in a bowl or food processor. Whisk to combine. By hand or machine, add butter, pulsing or using a pastry blender to make a crumbly mixture. Beat egg yolk with 4 tablespoons cold water and add, mixing or pulsing until ingredients come together to form a dough. Add a little more water as needed.
- Shape pastry into a flattened disk on a floured surface and roll to fit a 9-inch straight-sided tart pan. Prick the bottom. Line with foil and pastry weights and bake 10 minutes. Remove foil and weights and bake 10 minutes more, until lightly golden. Remove from oven. Reduce oven temperature to 350 degrees.
- Drain apricots, reserving any whisky. Tightly line pastry shell with apricots. Whisk together the remaining 1/2 cup ground almonds and confectioners' sugar in a bowl. In a separate bowl, whisk mascarpone until smooth. Beat 2 remaining eggs and add to mascarpone along with reserved whisky and almond extract. Mix into combined almonds and confectioners' sugar. Pour over apricots in pastry shell.
- Place tart in oven and bake 20 minutes. Sprinkle sliced almonds around the outside edge of the tart filling to form a border about an inch wide. Return to oven and bake another 15 to 20 minutes, until the filling is puffed and lightly browned. Remove from oven, place on a rack and let cool to room temperature before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 271 milligrams, Sugar 31 grams, TransFat 0 grams
APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
APPLE TART WITH ALMONDS AND APRICOT JAM
I had these ingredients lying around and decided to give this a try. I think it was pretty successful!
Provided by Yunicorn
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h46m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
- Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
- Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 22 g, Cholesterol 20.3 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 85.1 mg, Sugar 11.4 g
HEAVENLY HONEY AND APRICOT ALMOND CAKE
This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly.
Provided by rsarahl
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
- Make fruit layer for the cake by mixing together the first 4 ingredients.
- Then sprinkle the flour over the fruit and stir a few times to blend.
- In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
- In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
- Sift flour mixture into the honey mixture and stir to blend.
- Pour slightly less than half of the batter into the prepared pan and spread it evenly.
- Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
- Bake for 30 minutes.
- Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
- Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
- Cool cake completely before slicing.
Nutrition Facts : Calories 454.3, Fat 19.4, SaturatedFat 2.1, Sodium 205, Carbohydrate 68.5, Fiber 5.2, Sugar 44.4, Protein 7.5
HONEY-CARAMEL TART WITH APRICOTS AND ALMONDS
Steps:
- For crust:
- Preheat oven to 350°F. Whisk both flours and salt in medium bowl. Using electric mixer, beat butter, brown sugar, honey, and lemon peel in another medium bowl to blend. Beat in egg. Add flour mixture; beat just to blend. Gather dough into ball. Roll out on floured surface to 1/4-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Press onto bottom and up sides of pan. Trim edges. Press edges so sides rise 1/4 inch above pan. Bake crust until golden brown, pressing with back of fork if bubbles form, about 13 minutes. Cool on rack.
- For caramel-nut filling:
- Preheat oven to 350°F. Bring both sugars, butter, and honey to boil in heavy medium saucepan, stirring to dissolve sugars. Boil 1 minute without stirring; remove from heat. Stir in cherries, apricots, almonds, cranberries, and whipping cream. Transfer filling to cooled crust. Arrange apricot halves, cut side down, atop filling.
- Bake tart until bubbling all over, about 1 hour 20 minutes. Cool on rack 15 minutes. Remove pan sides. Cool to lukewarm, about 1 hour.
- Using electric mixer, beat cream until peaks form. Add crème fraîche and beat until peaks form. Serve tart slightly warm or at room temperature with crème fraîche.
HONEY, ORANGE & ALMOND TART
Make the most of the sweet, natural flavour of honey in this honey, orange & almond tart. Serve warm or at room temperature with crème fraîche or ice cream
Provided by Good Food team
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
- Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
- Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
- While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don't worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
- Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.
Nutrition Facts : Calories 408 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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