Brandied Apricot Tart Recipes

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INDIVIDUAL APRICOT TARTS



Individual Apricot Tarts image

Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.

Provided by Martha Stewart

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

Number Of Ingredients 6

1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 pound apricots, pits discarded, cut into 1/4-inch wedges
1/2 cup apricot jam

Steps:

  • In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
  • On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
  • Heat oven to 400 degrees. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.

BRANDIED APRICOT TART



Brandied Apricot Tart image

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

1-1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 large egg yolk, room temperature
2 to 3 tablespoons 2% milk
FILLING:
3/4 cup apricot preserves
2 tablespoons apricot brandy
4 cans (15-1/4 ounces each) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional

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.

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.

CHOCOLATE APRICOT TART



Chocolate Apricot Tart image

Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield One 9-inch tart

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup raw whole peeled almonds
3 tablespoons sugar
1/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons vodka
1 cup dried apricots (about 7 ounces)
1/4 cup brandy or cognac
4 ounces bittersweet chocolate, finely chopped
4 ounces good quality semisweet chocolate, finely chopped
1 cup half-and-half
3 large egg yolks
1/4 cup sugar
2 tablespoons unsalted butter
1 teaspoon pure vanilla paste or extract
1/3 cup heavy cream

Steps:

  • For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
  • Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
  • Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
  • For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
  • 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
  • Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
  • Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.

DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE



Dried-Fruit Tart with Brandied Crème Anglaise image

Categories     Food Processor     Mixer     Dairy     Egg     Dessert     Bake     Thanksgiving     Prune     Apricot     Cherry     Brandy     Fall     Chill     Simmer     Boil     Gourmet

Number Of Ingredients 18

Walnut Pastry Dough
Pie weights or raw rice for weighting shell
For dried-fruit mixture
4 cups water
1/2 cup sugar
1 vanilla bean
1 cup dried apricots (about 6 ounces)
1 cup pitted prunes (about 6 ounces)
1/2 cup unsweetened dried tart cherries (about 3 ounces)
1 teaspoon unflavored gelatin
1 tablespoon cold water
For crème anglaise
1 cup heavy cream
1 cup syrup reserved from cooking dried fruit
vanilla bean reserved from cooking dried fruit
4 large egg yolks
1/2 cup sugar
2 tablespoons brandy

Steps:

  • On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
  • Preheat oven to 375° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
  • Make dried-fruit mixture:
  • In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
  • In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
  • Make crème anglaise:
  • Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
  • Serve tart with crème anglaise.

BRANDIED APRICOT DESSERT



Brandied Apricot Dessert image

Make and share this Brandied Apricot Dessert recipe from Food.com.

Provided by Gerry sans Sanddunes

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 cups apricots, pitted and quartered (fresh are best, but well-drained tinned apricots are fine too)
1/2 cup brown sugar, packed
3 tablespoons all-purpose flour
1/4 cup brandy
1 teaspoon pure vanilla extract
6 scoops vanilla ice cream
6 shortbread cookies

Steps:

  • Preheat oven to 350*F Toss apricots in a bowl with the brown sugar, flour, brandy and vanilla extract.
  • Pour fruit into an 8-cup baking dish.
  • Roast in oven for 30 minutes until tender.
  • Share warm fruit between 6 serving bowls.
  • Top each bowl of fruit with a single scoop of vanilla icecream.
  • Drizzle icecream with juices left behind in baking dish.
  • Poke a shortbread cookie into the icecream.
  • Serve warm.

Nutrition Facts : Calories 303.8, Fat 6.6, SaturatedFat 3, Cholesterol 17.4, Sodium 74.2, Carbohydrate 52.8, Fiber 3.8, Sugar 41.8, Protein 4.5

APRICOT BRANDY



Apricot Brandy image

My dad loved apricot brandy. He would have loved this recipe which I got from a community cookbook somewhere.

Provided by Darlene Summers

Categories     Beverages

Time P8D

Yield 1 quart

Number Of Ingredients 3

1 1/2 lbs dried apricots
1 quart vodka
1 lb sugar

Steps:

  • Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
  • Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
  • Batch is ready.
  • You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

APRICOT CUSTARD TART



Apricot Custard Tart image

Categories     Milk/Cream     Food Processor     Fruit     Dessert     Bake     Apricot     Brandy     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 15

Crust
1 1/2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 1/2 teaspoons vanilla extract
3 tablespoons (about) ice water
Filling
1/2 cup whipping cream
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2 tablespoons brandy
2 large egg yolks
2 1/2 teaspoons vanilla extract
1 1/4 pounds firm but ripe apricots (about 10 large), quartered, pitted

Steps:

  • For crust
  • Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.
  • Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.
  • For filling:
  • Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.
  • Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

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