Queens Vlaai Apricot Tart Recipes

QUEEN'S VLAAI (APRICOT TART)

Steps:

• Sprinkle yeast over the ½ cup warm water in a large bowl.
• Let stand until foamy.
• Add butter, salt, ¼ cup sugar and 1 cup flour.
• Beat with a heavy spoon until dough is stretchy.
• Add ¾ cup more flour, stir until well blended.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, (8 minutes) adding just enough flour to prevent sticking.
• Place in a greased bowl, turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled in size.
• Meanwhile combine apricots, remaining ½ cup sugar, and the 1 ½ cup, water in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer stirring occasionally until apricots are tender when pierced.
• With a slotted spoon, transfer apricots to a bowl and let cool.
• Boil syrup, uncovered, over high heat until reduced to 1/3 cup, watching closely to prevent scorching.
• Set aside.
• Punch down dough and knead briefly on a lightly floured surface to release air.
• Pat into an 8-in round.
• Press dough evenly over bottom and ¾-inch up sides of well buttered 10- to 11-inch tart pan with a removable bottom.
• Arrange apricots, slightly overlapping, on dough.
• Pour syrup over fruit.
• Gently press edges down flush with the fruit.
• Bake on lowest rack at 375 until crust is evenly browned. About 40 minutes.

APRICOT VIENNA TARTS

Steps:

• Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
• In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
• Chill in refrigerator.
• In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
• Divide into 2 equal disks, wrap in plastic& chill.
• When dough is thoroughly chilled, cut each disk into 4 sections.
• Roll each section into a thin round, and cut into 4 or 6 wedges.
• Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
• Moisten point of dough with a little water.
• Roll dough over the preserves, tucking in the sides& continue to roll to the point.
• Continue this with each section of dough.
• Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
• Bake 15-20 minutes or until light golden brown.
• Cool on wire rack.