Apricot Ginger Frangipane Tart Recipes
APRICOT & GINGER FRANGIPANE TART
A showstopping fruit tart with homemade shortcrust pastry and squidgy almond filling - serve with crème fraîche
Provided by James Martin
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
- Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and 1 tbsp ginger syrup.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
- Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.
Nutrition Facts : Calories 539 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)
These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.
Provided by BecR2400
Categories Tarts
Time 1h30m
Yield 3 dozen mini tarts, 36 serving(s)
Number Of Ingredients 17
Steps:
- To Prepare Crust:.
- In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
- Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
- Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
- Preheat oven to 350°F.
- To Make Filling:.
- In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
- Spoon filling mixture into each crust.
- Pit and slice apricots. Arrange apricot slices over the top of each tart.
- To make glaze, mix apricot jam with a little water, brush over tops of fruit.
- Bake for 18 to 20 minutes or until lightly browned.
- Dust tops with icing sugar while still warm.
Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.3, Cholesterol 31.2, Sodium 27.5, Carbohydrate 14.6, Fiber 0.7, Sugar 9.1, Protein 1.9
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APRICOT FRANGIPANE TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.
- Roll the pastry out on a floured surface and use it to line a 11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
- Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown.
- For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up).
- Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.
- For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.
- Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze.
APRICOT FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Cakes And Baking
- To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.
- Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
- Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown.
- For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up).
- Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.
- For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.
- Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze.
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