Apricot Blackberry Tart Recipes

Steps:

• Prepare cookie-crust dough. Heat oven to 350 degrees. Bake shell until golden, about 30 minutes. Remove from oven to cool.
• When tart shell is completely cool, fill with pastry cream, using a small offset spatula to smooth top. Arrange apricot wedges in a ring around outer edge of tart. Fill center with blackberries.
• Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass through a fine-mesh sieve. Using a pastry brush, coat apricots and blackberries with jam. Refrigerate until ready to serve.

Steps:

• Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight., In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy., Preheat oven to 425°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes., Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
• Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
• Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
• Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
• Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
• Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

Steps:

• Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
• In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
• Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.