Verlets Apricot Tart Recipes

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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.

APRICOT TARTE TATIN



Apricot Tarte Tatin image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup unbleached all-purpose flour
6 tablespoons cold unsalted butter cut into small pieces
1 teaspoon sugar
A pinch of salt
About 2 tablespoons ice water
2 pounds apricots
2 tablespoons unsalted butter
1/2 cup sugar

Steps:

  • Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
  • Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
  • Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
  • Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
  • Preheat oven to 425 degrees.
  • Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
  • Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams

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.

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.

APRICOT-RASPBERRY TARTLETS



Apricot-Raspberry Tartlets image

These little tartlets look like they belong in a Parisian pastry case. We softened dried apricots in the microwave with apricot preserves and water to make a perfect sauce for creamy ricotta. A serving of 3 tartlets contains just 10 grams of sugar.

Provided by Food Network Kitchen

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons apricot preserves
12 dried apricots
1/4 cup fresh ricotta cheese
12 prepared mini phyllo shells
12 raspberries

Steps:

  • Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
  • Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.

Nutrition Facts : Calories 120 calorie, Fat 3.5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 4 grams, Sugar 10 grams

VERLET'S APRICOT TART



Verlet's Apricot Tart image

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

For pastry
8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
2 tablespoons finely ground unblanched almonds
For filling
1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons full-flavored honey, such as lavender
1 tablespoon superfine flour, such as Wondra
About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
Confectioners' sugar, for garnish

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-ALMOND TARTLETS



Apricot-Almond Tartlets image

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

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 large egg yolk
1 to 2 tablespoons water
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1 large egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves

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.

FRENCH STYLE APRICOT TART



French Style Apricot Tart image

If you like French cuisine then you will love this recipe. Very easy to make and always a success! Believe me this will be your favorite recipe soon.

Provided by Teocalli

Categories     Tarts

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 ready-made pie crust (round, 12 inches)
1 egg
1 egg yolk
1/2 cup sugar
1/2 cup ground almonds
1/3 cup dried shredded coconut
1 1/4 cups whipping cream
1 (30 ounce) can apricots in syrup (halves)

Steps:

  • Preheat oven to 180 C degrees.
  • Lay pie crust on pie plate and punch with a fork.
  • In a medium bowl beat eggs and sugar. Add almonds, coconut then cream.
  • Pour the just-made mix onto the pie crust.
  • Add apricots (without syrup). Lay them out on bent side.
  • Bake at 180 C for about 40-45 minutes.
  • Options: You can easily adapt this recipe, replacing apricots by peaches and/or pears as well as mixing the different fruits. You may also replace the grounded almonds by the coconut and vice-versa.

Nutrition Facts : Calories 558.8, Fat 33.9, SaturatedFat 16, Cholesterol 134.7, Sodium 175.6, Carbohydrate 61.8, Fiber 4.2, Sugar 45.7, Protein 6.2

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.

PEACH TARTLETS WITH APRICOT GLAZE



Peach Tartlets with Apricot Glaze image

This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.

Provided by foodelicious

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 32m

Yield 18

Number Of Ingredients 4

1 (17.3 ounce) package frozen puff pastry, thawed
¾ cup apricot preserves, divided
2 peaches - peeled, pitted, and thinly sliced, or more as needed
2 teaspoons hot water, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
  • Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
  • Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
  • Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 21.5 g, Fat 10.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 73.6 mg, Sugar 6.7 g

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From theguardian.com


21 APRICOT RECIPES FOR LUSCIOUS DESSERTS, SWEET-TART …
2022-06-22 Add halved and pitted apricots, sugar, and rum to a clean crock, then rest for a month or more before eating the fruit on top of pound cake and sipping the flavored spirit. Get This Recipe. Maren ...
From epicurious.com


APRICOT JAM TART - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the apricot jam tart, first you need to make the shortcrust pastry. Pour the soft but still pliable butter into the bowl of a food processor bowl fitted with a spatula. Add the powdered sugar 1, the seeds scraped off a vanilla bean 2 and the grated lemon rind 3. Start the machine at low speed, add the honey 4.
From giallozafferano.com


CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
2021-07-01 Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium …
From onceuponachef.com


APRICOT JAM TARTS - TRADITIONAL SOUTH AFRICAN TREAT FOR THE FAMILY
2020-09-18 Method. Preheat the oven to 180°C / 356°F. In a medium bowl, add the dry ingredients. Using your fingers, rub the butter into the flour, cream of …
From thesouthafrican.com


APRICOT TART WITH FRANGIPANE RECIPE | LEITE'S CULINARIA
2018-08-22 Assemble the apricot tart. Spoon the filling into the crust and top with the apricot halves, cut-side up. Place the tart pan on a rimmed baking sheet lined with foil and bake for 50 minutes. Remove from the oven and scatter with the chopped pistachios. Bake until the tart is a deep golden, 15 to 20 minutes more.
From leitesculinaria.com


THE TRADITIONAL APRICOT TART IN VALAIS FASHION | VALAIS SWITZERLAND
Put the dish on the lowest grid in the preheated oven. Bake the apricot tart in at 190°C for 20 minutes. Whisk the eggs, sugar, cream and vanilla for the filling. Pour the filling in the spaces between apricots. Bake the apricot tart again for another 20 minutes. Heat the apricot glaze and pour it over the tart; finally cover with almond flakes.
From valais.ch


FRESH APRICOT TART - ITALIAN FOOD FOREVER
2008-08-02 Place the apricots cut side down on the pastry, and brush them with the remaining jam. Sprinkle the sugar on the apricots and then bake for about 20 to 25 minutes. The pastry should be puffed and light brown and the apricots lightly caramelized. If desired for more caramelization you can place the tart under the broiler for a minute or two.
From italianfoodforever.com


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Top Asked Questions

How to make an apricot tart?
This apricot tart is a really simple and delicious recipe. Nothing beats a homemade apricot tart. Especially when it is made with fresh apricots. Enjoy! For the pastry, mix the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar and mix for 1 minute. Add the egg and 15ml (1 tbsp) of water.
How to bake apricots in the oven?
About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel) 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. In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend.
What are the best recipes for tiny 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 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.
What can you make with apricots?
The possibilities what you can make with juicy, tart yet sweet apricots are endless – apricot tart, apricot jam, apricot marmalade, apricot pie, apricot crumble, apricot cobbler and cake. Don’t you just want to run out and grab a few punnets of this fruit immediately?

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