Apricotcustardtart Recipes

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ALMOND APRICOT TART

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 11



Almond Apricot Tart image

Steps:

  • Preheat oven to 425 degrees F.
  • To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
  • To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
  • Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
  • Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish

APRICOT 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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 16



Apricot Tarts image

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.

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

APRICOT & ALMOND BISTRO TART

The simplest, most delicous apricot tart you'll ever make

Provided by Good Food team

Categories     Buffet, Dessert, Dinner, Lunch

Time 40m

Number Of Ingredients 5



Apricot & almond bistro tart image

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
  • Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

Nutrition Facts : Calories 258 calories, Fat 14 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium

370g pack ready rolled puff pastry
50g ground almond
900g ripe fresh apricots , halved and stoned
2 tbsp icing sugar
maple syrup and cream , to serve (optional)

TIETON APRICOT TART WITH BASIL CUSTARD

This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in refrigerator until ready to serve.

Provided by cheesemite

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 5h20m

Yield 24

Number Of Ingredients 16



Tieton Apricot Tart with Basil Custard image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together.
  • Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.
  • Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
  • Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
  • Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil sprigs with tongs and discard. Whisk vigorously until custard thickens, about 1 minute.
  • Set a wire mesh strainer over a large bowl. Pour custard into the strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours.
  • Pour cooled custard over crust; spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.
  • Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 32.2 g, Cholesterol 103.9 mg, Fat 11 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 119.2 mg, Sugar 16.1 g

1 ¼ cups all-purpose flour
1 cup whole wheat flour
1 cup almond meal
1 tablespoon white sugar
1 teaspoon lemon zest
½ teaspoon salt
¾ cup butter
3 tablespoons buttermilk
10 egg yolks
⅔ cup white sugar
⅔ cup cornstarch
1 quart milk
3 sprigs basil
½ teaspoon vanilla extract
15 fresh apricots, pitted and sliced
1 cup apricot jam

EVERYDAY APRICOT TART

A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 11



Everyday Apricot Tart image

Steps:

  • Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
  • Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.
  • Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)
  • Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.

Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 1 g, Protein 6 g

1/3 cup cornstarch
5 large egg yolks
2 cups whole milk
1/3 cup honey
1 1/4 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
5 apricots (about 3/4 pound), pitted and sliced
2 tablespoons apricot jam

APRICOT TART

Provided by Moira Hodgson

Categories     easy, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6



Apricot Tart image

Steps:

  • Combine the water, sugar and vanilla bean and simmer for 15 minutes.
  • Cut the apricots in half and remove the pits. Put them gently into the syrup and simmer until they are almost tender. Remove with a slotted spoon and place on a plate. Leave a couple of apricot slices in the syrup.
  • Add the Amaretto to the syrup and continue to simmer until you have a thick glaze (about 15 to 20 minutes), mashing the remaining apricot halves with a spoon until they are amalgamated into the glaze.
  • Just before serving, arrange the apricot halves on the pastry. Pour the glaze over the top and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 22 grams

1 11-inch inch pie shell, baked
2 cups water
3 tablespoons sugar
1 vanilla bean
2 pounds firm ripe apricots
1/2 cup Amaretto liqueur

APRICOT TART

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



Apricot Tart image

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.

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

APRICOT CUSTARD TART

Make and share this Apricot Custard Tart recipe from Food.com.

Provided by Joel Schwarz

Categories     Dessert

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 14



Apricot Custard Tart image

Steps:

  • For crust blend flour sugar and salt in processor 5 seconds.
  • Add butter, cutting in using on/off turns until mixture resembled coarse meal.
  • Mix in vanilla and enough water to form moist clumps.
  • Knead dough briefly on work surface to combine and flatten into disk.
  • Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
  • Preheat oven to 375 .
  • Roll out dough on lightly floured surface to 13-inch round.
  • Transfer to 11-inch diameter tart pan with removable bottom.
  • Gently press dough into pan, trimming excess dough.
  • Freeze 30 minutes.
  • Place pan on baking sheet and bake until light golden about 25 minutes.
  • If crust bubbles, prick with tooth pick.
  • Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
  • Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
  • Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
  • Test with tooth pick.
  • Cool to room temper- ature. Brush pan bottom up to free tart and serve.

Nutrition Facts : Calories 2997.3, Fat 148.1, SaturatedFat 50, Cholesterol 531.9, Sodium 1733.9, Carbohydrate 361.1, Fiber 16.9, Sugar 190.1, Protein 37.9

1 1/2 cups all-purpose flour
1/3 cup golden brown sugar
1/4 teaspoon salt
1/2 cup margarine, chilled and cut into pieces (butter)
1 1/2 teaspoons vanilla
3 tablespoons ice water (more if necessary)
1/2 cup whipping cream
1/4 cup sugar
3 tablespoons sugar
2 tablespoons flour
2 tablespoons brandy
2 large egg yolks
2 1/2 teaspoons vanilla
1 1/4 lbs apricots, ripe , pitted and quartered (about 10 large)

APRICOT CUSTARD TART

I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.

Provided by ellie_

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8



Apricot Custard Tart image

Steps:

  • Preheat oven to 325-degrees F.
  • Place baked tart shell on baking sheet. Set aside.
  • Cut apricots into wedges and arrange in tart shell.
  • In a bowl whisk together sugar, yolks and cream.
  • Stir in flour and salt. Stir to combine.
  • Pour cream/yolk mixture over apricots.
  • Sprinkle almonds over all.
  • Bake for 35-40 minutes or until custard is set.

Nutrition Facts : Calories 293.7, Fat 14.4, SaturatedFat 7.5, Cholesterol 103.7, Sodium 40, Carbohydrate 40.3, Fiber 1.1, Sugar 36.2, Protein 2.9

1 9-inch baked tart shell
5 apricots, pitted
1 cup sugar
2 egg yolks
3/4 cup whipping cream
2 tablespoons flour
1 pinch salt
1/4 cup sliced almonds

APRICOT CUSTARD TART

This is a very light dessert and the recipe is very versatile in as much as being able to use a variety of different fruit, though stone fruit seems to work best - apricots, peaches, nectarines etc. And the glaze gives the fruit shine! The preparation time does not include the time it takes to make the pastry or flan case. The only cooking time is the time it takes for the flan case to bake and to make the custard and the glaze - so I've allowed 45 minutes in total.

Provided by Karin...

Categories     Dessert

Time 1h5m

Yield 1 gorgeous Apricot Custard Tart

Number Of Ingredients 16



Apricot Custard Tart image

Steps:

  • Make the pastry in the usual way.
  • Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
  • Line with either foil or greaseproof paper, and baking beans or rice.
  • Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
  • Remove from the oven and leave to cool.
  • TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
  • Boil the milk and pour onto the egg mixture.
  • Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
  • Remove from the heat and stir frequently to avoid a skin forming.
  • Add the vanilla extract.
  • Allow the custard to cool then spread it onto the base of the flan case.
  • Drain the fruit and arrange on top of the custard.
  • Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
  • Stir in the apricot brandy.
  • Spoon or brush the arrowroot glaze over the fruit and leave until set.

12 (3 cup) ounces all-purpose flour
1/2 teaspoon salt
1 tablespoon icing sugar
4 ounces butter
3 ounces lard
1 dash lemon juice
9 teaspoons water
3 eggs
3 ounces caster sugar
3 tablespoons flour
3/4 pint milk
3 drops vanilla extract
3 (15 ounce) cans apricot halves (or other)
3 teaspoons arrowroot
1/2 pint fruit juice
2 tablespoons apricot brandy

APRICOT TART

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 tarts

Number Of Ingredients 5



Apricot Tart image

Steps:

  • Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.

15 apricots
6 puff pastry disks
1/2 cup cinnamon sugar
1/2 cup apricot glaze
1/2 cup toasted almonds

CHOCOLATE APRICOT TART

Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield One 9-inch tart

Number Of Ingredients 16



Chocolate Apricot Tart image

Steps:

  • For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
  • Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
  • Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
  • For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
  • 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
  • Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
  • Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.

1 cup all-purpose flour
1/2 cup raw whole peeled almonds
3 tablespoons sugar
1/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons vodka
1 cup dried apricots (about 7 ounces)
1/4 cup brandy or cognac
4 ounces bittersweet chocolate, finely chopped
4 ounces good quality semisweet chocolate, finely chopped
1 cup half-and-half
3 large egg yolks
1/4 cup sugar
2 tablespoons unsalted butter
1 teaspoon pure vanilla paste or extract
1/3 cup heavy cream

ROASTED APRICOT TART

Provided by Food Network

Categories     dessert

Time 2h45m

Number Of Ingredients 6



Roasted Apricot Tart image

Steps:

  • For the tart crust, roll the dough to a rough 12-inch disk and transfer it to the cookie sheet. Pierce the dough all over with a fork and place a plate or pattern on to and cut it to a perfect 11-inch circle. Butter the bottom of one of the cake pans and center it on the disk of dough. Chill one hour.
  • While the dough is chilling, cook the apricots. Preheat the oven to 375 degrees and set a rack in the middle level. Thickly butter the other pan and sprinkle it with the brown sugar. Arrange the apricot halves, skin side down in the pan, alternating a dried apricot with every two fresh apricot halves. Sprinkle with the remaining butter and then the lemon juice. Bake the apricots about 40 minutes, until they are well cooked through. Cool on a rack.
  • To bake the tart crust, lower the oven temperature to 350 degrees and place the cookie sheet and dough, still covered by the cake pan into the oven. Bake for 15 minutes, then remove the cake pan. Continue baking about 15 to 20 minutes more, until deep golden and crisp, piercing the dough with a fork if it bubbles up. Cool the crust in the pan on a rack.
  • To assemble the tart, reheat the apricots for a few seconds over low heat to make sure they are not stuck to the pan. Invert the tart crust to a cardboard and slide the crust over the top of the pan the apricots are in. Cover the crust with the cardboard or a platter and invert the apricots onto the crust. Remove the pan and rearrange the apricots if necessary. Serve tepid with some whipped cream.

1/2 batch Quickest Puff Pastry
2 pounds fresh apricots, rinsed, halved and pitted
1 cup dried apricots
4 tablespoons unsalted butter, melted
3 tablespoons granulated brown sugar
1 tablespoon lemon juice

APRICOT TARTS

Make and share this Apricot Tarts recipe from Food.com.

Provided by Mom2Rose

Categories     Tarts

Time 45m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 14



Apricot Tarts image

Steps:

  • In a small mixing bowl, beat the butter, cream cheese and flour until blended.
  • Cover and refrigerate for 1 hour.
  • 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 muffins cups.
  • Spoon apricot mixture into cups.
  • Bake at 350° for 25-30 minutes or until browned.
  • Cool for 10 minutes; before removing from pans to cool completely.
  • For topping, in another small mixing 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 116.2, Fat 7.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 46.4, Carbohydrate 12.6, Fiber 0.6, Sugar 7.8, Protein 1.2

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
3/4 cup dried apricot, finely chopped
3/4 cup water
1/3 cup pecans, chopped
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

FRENCH STYLE APRICOT TART

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



French Style Apricot Tart image

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

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)

APRICOT CUSTARD TART

Categories     Milk/Cream     Food Processor     Fruit     Dessert     Bake     Apricot     Brandy     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 15



Apricot Custard Tart image

Steps:

  • For crust
  • Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.
  • Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.
  • For filling:
  • Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.
  • Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

Crust
1 1/2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 1/2 teaspoons vanilla extract
3 tablespoons (about) ice water
Filling
1/2 cup whipping cream
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2 tablespoons brandy
2 large egg yolks
2 1/2 teaspoons vanilla extract
1 1/4 pounds firm but ripe apricots (about 10 large), quartered, pitted

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



Fresh Apricot Tart image

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.

6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
3 ounces whole blanched almonds (about 3/4 cup)
2 tablespoons plus 1/4 teaspoon granulated sugar
1 cup all-purpose flour
Pinch of salt
1/4 teaspoon pure almond extract
3 tablespoons blanched sliced almonds
1/2 cup plus 1 tablespoon granulated sugar
Pinch of salt
6 tablespoons all-purpose flour
6 tablespoons almond flour or very finely ground blanched almonds
1/2 teaspoon baking powder
2 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
6 tablespoons half-and-half
10 to 12 fresh apricots, halved and pitted
Confectioners' sugar, for dusting

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