WARM APRICOT TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 17
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 CREAM TART
Categories Egg Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make dough:
- Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
- Make filling while dough chills:
- Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
- Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
- Bake tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
- Fill and bake tart:
- Reduce oven temperature to 350°F.
- Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
AMARETTO CHOCOLATE TART WITH APRICOT CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
- For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
- Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
- For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
- For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
- Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
SOUR CREAM CUSTARD TART WITH PEACHES, APRICOTS, OR NECTARINES
Make and share this Sour Cream Custard Tart With Peaches, Apricots, or Nectarines recipe from Food.com.
Provided by newspapergal
Categories Tarts
Time 1h30m
Yield 1 10inch tart
Number Of Ingredients 9
Steps:
- Making the custard.
- Preheat the oven to 350 degrees[F].
- Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
- Place all custard ingredients in a food processor or blender.
- Process until well combined.
- (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
- Arranging the Fruit.
- For peaches or nectarine: Do not peel.
- Cut the fruit into sixths.
- Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
- Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
- For apricots: Do not peel.
- Cut the apricots into fourths.
- Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
- Place 2 or 3 slices in the center to fill in the gaps.
- Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
- Pour approximately 2 cups of sour cream custard mixture into the tart shell.
- The tops of the fruit slices will be poking up through the custard.
- Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
- During baking, the custard will set from the outside edge toward the center of the tart.
- Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
- (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don't think that it means that the custard hasn't set; these juices will be absorbed back into the tart as it) Cool completely.
- Slip a cardboard round underneath and remove the flan ring.
- Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.
Nutrition Facts : Calories 2030.7, Fat 103.2, SaturatedFat 39.1, Cholesterol 287.4, Sodium 1103.2, Carbohydrate 252.8, Fiber 18, Sugar 129.1, Protein 33
PINEAPPLE-APRICOT CREAM CHEESE TART
Make and share this Pineapple-Apricot Cream Cheese Tart recipe from Food.com.
Provided by Brookes Kitchen
Categories Dessert
Time 47m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan. Fold down edges; pricking with fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool.
- In a 1-quart saucepan, bring 1 1/2 cups water to a boil. Add apricots. Simmer 10 minutes uncovered; drain and cool. Drain pineapple well, reserving 1/3 c of liquid. Blend cream cheese with sugar and ginger. Spread on crust.
- Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.
Nutrition Facts : Calories 252.6, Fat 15.3, SaturatedFat 7.3, Cholesterol 31.2, Sodium 181.8, Carbohydrate 26.8, Fiber 1.6, Sugar 14.3, Protein 3.4
CHERRY-APRICOT CREAM CHEESE TART
Categories Dairy Fruit Dessert Bake Cream Cheese Apricot Cherry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
- Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
- Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.
FRESH APRICOT TART
This tart showcases the fragrant apricots with the almond flavor in both the filling and crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 17
Steps:
- To make the crust: Preheat oven to 350 degrees with rack in center. Brush a 8-by-11-inch tart pan with removable bottom with butter.
- Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
- Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
- Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
- To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
- In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
- Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
- Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.
APRICOT CHEESECAKE TART
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10 1/2-by-7 1/2 tart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
- In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
- Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.
More about "apricot cream tart recipes"
APRICOT TART - A DELICIOUS & HOMEMADE APRICOT TART …
From greedygourmet.com
Reviews 2Category DessertCuisine FrenchTotal Time 1 hr 20 mins
APRICOT CREAM TARTS RECIPE | MYRECIPES
From myrecipes.com
Servings 24
- Press apricots through a food mill or sieve. Combine apricot puree and lemon juice; stir well, and set aside.
- Sprinkle gelatin over water. Let stand 5 minutes; stir gently. Combine apricot syrup, apricot puree mixture, gelatin, sugar, and salt in a medium mixing bowl; stir well. Chill until partially set.
- Pour 3/4 cup whipping cream into a chilled bowl, and beat until stiff peaks form. Fold into apricot mixture. Spoon 2 tablespoons mixture into each tart shell. Chill thoroughly. Dollop with whipped cream, and sprinkle with toasted coconut before serving.
APRICOT CREAM TART - BRITNEY BREAKS BREAD
From britneybreaksbread.com
5/5 (2)Total Time 1 hr 10 minsCategory Cakes, Pies, TartsCalories 410 per serving
- In a food processor, add 2 packs of Bordeaux cookies and blend until there are no chunks and crumbs are uniform. Add butter, sugar, salt, and cinnamon and blend. Add beaten egg and continue to blend until dough has the texture of wet sand.
- Spray a springform pan with oil and press crust onto the bottom of the pan. Bake for 12 minutes. Allow pie crust to cool.
- While crust is baking, add 3 egg yolks to a bowl and mix with a hand mixer on high speed for 5 minutes, until eggs are light and frothy.
APRICOT AND CREAM TART RECIPE | Δημήτρης Μακρυνιώτης
From dimitriosmakriniotis.gr
Servings 8Total Time 20 mins
HONEY ROASTED APRICOT TART WITH MASCARPONE CREAM AND STAR ANISE
From feastingathome.com
APRICOT TART WITH ALMOND FILLING - JULIA RECIPES
From juliarecipes.com
FRESH APRICOT TART | ITALIAN FOOD FOREVER
From italianfoodforever.com
APRICOT TART...PIES, ICE CREAM, JAM, TARTS, ETC...
From pinterest.ca
APRICOT TART WITH MASCARPONE AND HONEY CREAM - CHARLOTTE PUCKETTE
From charlottepuckette.com
APRICOT CREAM CHEESE DANISH PASTRIES | JERNEJ KITCHEN
From jernejkitchen.com
APRICOT CREAM CHEESE TART RECIPE | EAT SMARTER USA
From eatsmarter.com
APRICOT CARAMEL TART | LYLE GOLDEN SYRUP
From lylesgoldensyrup.com
APRICOT CREAM TART WITH CARAMEL COOKIE CRUST (AN APRICOT …
From thestoriedrecipe.com
RICK STEIN'S FRENCH APRICOT TART |READY-MADE PUFF PASTRY RECIPE
From thehappyfoodie.co.uk
APRICOT TART RECIPE | MYRECIPES
From myrecipes.com
APRICOT AND PEACH TART - RECIPES | FOOBY.CH - COOP
From fooby.ch
APRICOT AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
10 BEST PUFF PASTRY APRICOT TART RECIPES | YUMMLY
From yummly.com
EXTREME CHEESE TART WITH APRICOT CREAM RECIPE - PILLSBURY.COM
From pillsbury.com
HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
ALMOND AND APRICOT TART - BAKE WITH SHIVESH
From bakewithshivesh.com
FRESH APRICOT TART - UNPACKED
From jewishunpacked.com
REVIVING A LOVE OF SUMMER FRUIT WITH AN APRICOT CREAM TART
From kqed.org
AMARETTO CHOCOLATE TART WITH APRICOT CREAM - LACTO OVO …
From fooddiez.com
APRICOT TART - FRANGIPANI TART (VIDEO) - VEENA AZMANOV
From veenaazmanov.com
APRICOT FRUIT TART | RHODES FOOD GROUP
From rhodesquality.com
FRENCH APRICOT TART RECIPE | TARTE AUX ABRICOT - FUSION CRAFTINESS
From fusioncraftiness.com
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
VANILLA APRICOT TART - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
APRICOT CREAM TART RECIPE - EAT SMARTER USA
From eatsmarter.com
APRICOT AND CREAM BRIOCHE TART - SISTERS & SAFFITZ
From sistersandsaffitz.ca
SWISS APRICOT CUSTARD TART | BAKED
From bakednyc.com
APRICOT FRANGIPANE TART - PARDON YOUR FRENCH
From pardonyourfrench.com
APRICOT TART RECIPE | GOOD FOOD
From goodfood.com.au
APRICOT FRANGIPANE TART WITH ALMOND CRUST - FOODWORTHFEED
From foodworthfeed.com
10 BEST PUFF PASTRY APRICOT TART RECIPES | YUMMLY
From yummly.com
APRICOT TART WITH ALMOND CREAM - LIL' COOKIE
From lilcookie.com
SIMPLE APRICOT JAM TART - THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
You'll also love