Apricot Pistachio Pavlova Recipes

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:

• Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
• On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
• Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
• Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
• Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

Steps:

• Preheat oven to fan 120C / conventional 140C / gas 1.
• Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
• Brush circle with a thin film of oil.
• In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
• In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
• Gradually whisk in the sugar a little at a time.
• Then whisk in the cornflour paste until well combined.
• Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
• Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
• Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
• Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
• Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
• Purée the chopped apricots, then push them through a sieve with a metal spoon.
• Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
• Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges.
• Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot purée.

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Steps:

• Heat the oven to 140C/120C fan/gas 2 and line a large baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, called aquafaba, will be used to make the meringue). Tip the chickpeas into a sealed container and chill for use in another recipe. Pour the liquid into a large bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electric whisk for 15-18 mins until the mixture has tripled in size and is holding stiff peaks (it will take a while for it to thicken initially, so just keep beating until this happens). Add the caster sugar 1 tbsp at a time, whisking well between each addition until all the sugar has been incorporated and you are left with a fluffy meringue.
• Use a little of the meringue to stick the baking parchment to the tray, then spoon the meringue into the centre of the parchment and spread into a roughly 15cm round pavlova, making the sides slightly higher than the middle (it will deflate and spread a little more in the oven). Bake on the bottom shelf of the oven for 2 hrs. The meringue will still feel slightly soft once cooked, but as it cools it will set and be able to come away from the parchment easily. Leave to cool completely. The meringue can be cooked up to two days in advance. Once it has cooled completely, wrap well or keep in an airtight container.
• Cut the pith from the oranges using a serrated knife, then slice into rounds. Dust the oranges with the icing sugar and cinnamon. Place the pavlova on a serving plate, spoon the coconut yogurt into the middle, then top with the cinnamon oranges, cranberries and pistachios.