Smoky Apricot Tarts Recipes

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HOMEMADE APRICOT TARTS



Homemade Apricot Tarts image

Tender, flaky tart dough filled with homemade sweet apricot filling. These tarts are perfect for dessert and make a great addition to holiday cookie platters.

Provided by Amee

Categories     Dessert

Time 1h55m

Number Of Ingredients 11

1 cup chopped dried apricots
water
1/4 cup sugar
1 tbsp butter
1/8 tsp freshly ground nutmeg (optional)
1/4 tsp ground cinnamon
2 tbsp orange juice
1 1/3 cups butter (room temperature)
8 oz cream cheese (room temperature)
2 2/3 cups white whole wheat flour (or all-purpose flour)
1 tsp vanilla extract (optional, but recommended)

Steps:

  • Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
  • Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
  • Stir, cool and store in refrigerator in an airtight container until ready to use.
  • Add cream cheese and butter to the bowl of a stand mixer.
  • Using the beater blade, combine ingredients on medium-high speed until well blended. Add vanilla, if using, and mix until incorporated. Turn mixer off, add flour and mix on low speed just until combined and a ball of dough forms. The dough should be thick.
  • Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
  • Preheat oven to 400 degrees.
  • Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
  • Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Remove pan from oven and cool completely on wire racks.
  • When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.

Nutrition Facts : Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 63 mg, Fiber 1 g, Sugar 3 g, Calories 97 kcal, ServingSize 1 serving

APRICOT TARTS



Apricot Tarts image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

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.

SMOKY APRICOT HOT SAUCE



Smoky Apricot Hot Sauce image

A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.

Provided by Chef Mo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 7

1 cup water
⅓ cup apple cider vinegar
3 fresh jalapeno peppers, sliced
3 cloves garlic, roughly chopped
1 teaspoon smoked paprika
1 teaspoon salt
1 cup apricot preserves

Steps:

  • Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
  • Transfer mixture to a blender and add apricot preserves; puree until smooth.
  • Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 154.2 mg, Sugar 8.8 g

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.

SMOKY APRICOT TARTS



Smoky Apricot Tarts image

"These are easy to double, which is a good thing because they will disappear before you know it." You'll love the taste of these addictive, no-fuss, fall-flavored appetizers. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 appetizers.

Number Of Ingredients 5

3/4 cup apricot preserves
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar, divided
1 package (1.9 ounces) frozen miniature phyllo tart shells
1/2 cup shredded smoked mozzarella cheese

Steps:

  • In a small saucepan, combine the preserves, pie spice and 1 tablespoon brown sugar. Cook and stir over medium heat until sugar is dissolved. Spoon into tart shells; arrange on an ungreased baking sheet. Sprinkle with cheese and remaining brown sugar., Bake at 350° for 5-7 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 22mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

APRICOT TART



Apricot Tart image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 tarts

Number Of Ingredients 5

15 apricots
6 puff pastry disks
1/2 cup cinnamon sugar
1/2 cup apricot glaze
1/2 cup toasted almonds

Steps:

  • Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.

WARM APRICOT TART



Warm Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 6 to 8 servings

Number Of Ingredients 17

2/3 recipe Pate Sablee, recipe follows
1/2 recipe Almond Cream, recipe follows
10 Fresh Apricots (or canned)
1/4 cup slivered almonds
Confectioner's sugar, for dusting
1/4 cup almond flour
Scant 2 cups cake flour
Generous 1/2 cup cold unsalted butter
Pinch salt
3/4 cup powdered sugar
l large egg
To make almond flour:
1 cup (125 grams) slivered almonds
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1/2 cup plus 1 tablespoon room temperature unsalted butter
1 large egg

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.

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.

MINI APRICOT TARTES TATIN



Mini Apricot Tartes Tatin image

These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.

Provided by Martha Stewart

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

Yield Makes 12 tarts

Number Of Ingredients 6

4 tablespoons cold unsalted butter, room temperature, plus more for pan
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1/2 cup sugar
12 firm but ripe apricots, halved and pitted
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
  • Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
  • Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

APRICOT TARTS



Apricot Tarts image

Make and share this Apricot Tarts recipe from Food.com.

Provided by Mom2Rose

Categories     Tarts

Time 45m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
3/4 cup dried apricot, finely chopped
3/4 cup water
1/3 cup pecans, chopped
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Steps:

  • In a small mixing bowl, beat the butter, cream cheese and flour until blended.
  • Cover and refrigerate for 1 hour.
  • 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 muffins cups.
  • Spoon apricot mixture into cups.
  • Bake at 350° for 25-30 minutes or until browned.
  • Cool for 10 minutes; before removing from pans to cool completely.
  • For topping, in another small mixing 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 116.2, Fat 7.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 46.4, Carbohydrate 12.6, Fiber 0.6, Sugar 7.8, Protein 1.2

APRICOT-ANISE TARTS



Apricot-Anise Tarts image

These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert-and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.

Provided by Melissa Roberts

Yield Makes two 10" tarts

Number Of Ingredients 9

2 cups dried California apricots (9 ounces)
3/4 cup sugar, divided
1/2 cup apricot preserves
1 1/4 teaspoons almond extract, divided
Master Sweet Dough
1 1/2 teaspoons whole aniseed
1 large egg
Powdered sugar (for dusting)
1 cup chilled heavy cream

Steps:

  • Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • Follow directions for Master Sweet Dough, adding aniseed as directed.
  • Punch down dough; divide in half. Place half of dough in the center of a 12"-square piece of parchment paper. Using your fingertips, shape dough into a 9" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4" plain border.
  • Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
  • Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
  • Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD: Tarts can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350°F oven until warm, 10-15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
  • Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream.

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