APRICOT ALMOND TART
Categories Egg Dessert Bake Broil Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Make tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round and fit into bottom and side of tart pan, then trim flush with top of rim. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with weights. Bake until pastry is pale golden along rim, and set underneath weights, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Leave oven on.
- Fill and bake tart:
- While shell cools, roast apricots in 1 layer, cut sides up, in a 13- by 9-inch baking dish 30 minutes, then set aside.
- Reduce oven temperature to 350°F.
- Pulse almonds with 2 tablespoons sugar and a pinch of salt in a food processor until finely ground.
- Beat together butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in almond mixture, vanilla, and almond extract until just combined.
- Spread frangipane evenly in tart shell. Arrange apricots, cut sides up, on top of frangipane. (Frangipane will puff up around apricots when baked.) Bake until frangipane is golden brown and just firm to the touch, about 45 minutes.
- Preheat broiler.
- Sprinkle top of tart with remaining 2 teaspoons sugar and broil about 6 inches from heat until sugar is melted and top of tart is browned, 1 to 2 minutes (watch carefully). Cool to warm or room temperature in pan on a rack, at least 30 minutes.
FRUITY ALMOND PUFF PASTRY TART
We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
- Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
- While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
- Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
- In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
- Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).
EASY APRICOT ALMOND TART
Categories Fruit Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F.
- spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar. Dot apricots with butter. Bake until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.
ALMOND APRICOT TART
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.
APRICOT ALMOND GALETTE
This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.
Provided by Ms. Munchie
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
- Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
- Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g
FRENCH APRICOT & ALMOND TART
Posted by request for a good recipe for fresh apricots. Fresh apricots really make this special! Requires 11 inch tart pan with removable bottom and pie weights or dried beans
Provided by Sharon123
Categories Tarts
Time 48m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour into a large bowl.
- Add the butter and rub in until the mixture resembles fine bread crumbs.
- Stir in the sugar, then mix in the egg to make a soft, pliable dough.
- Cover with plastic wrap and chill for 30 minutes.
- Roll out the pastry on a lightly floured work surface and use to line the tart pan.
- Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
- Remove the weights and foil and bake for 5-10 minutes.
- Leave to cool.
- Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
- Cover tightly and bring to a boil.
- Lower the heat and simmer gently for 3 minutes or until just soft.
- Remove the apricots with a slotted spoon, reserving the juices.
- Drain on paper towels, and leave to cool.
- Remove the pastry shell from the tart pan and put on a serving plate.
- Spread the pastry cream over the pastry shell and smooth the surface.
- Arrange the apricots, cut side down, on the pastry cream.
- Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
- Return the mixture to the pan and bring to a boil, stirring until thick.
- Add the toasted slivered almonds.
- Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
- Leave to stand until the glaze has cooled and set.
- Serve the tart cold.
- Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
- Pour the remaining milk into a heavy saucepan and bring almost to a boil.
- Pour onto the egg mixture, whisking well.
- Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
- Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
- Leave to cool.
Nutrition Facts : Calories 359.7, Fat 14.7, SaturatedFat 7.5, Cholesterol 114.7, Sodium 115.2, Carbohydrate 48.5, Fiber 3, Sugar 20.2, Protein 9
APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT AND ALMOND TORTE
This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it!
Provided by KiwiHil
Categories Dessert
Time 55m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
- Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
- Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
- Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
- Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.
Nutrition Facts : Calories 477.6, Fat 37.1, SaturatedFat 13.8, Cholesterol 103.6, Sodium 257.7, Carbohydrate 31.1, Fiber 5.1, Sugar 20.7, Protein 10.1
ALMOND-APRICOT TART WITH WHIPPED CREAM
Rings of apricots top this tart for a flowerlike effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 16
Steps:
- Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
- Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
- Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
- Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
- Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
APRICOT AND ALMOND TART
Provided by Alice Hart
Categories lunch, dessert
Time 2h10m
Yield One 9-inch tart (8 servings)
Number Of Ingredients 13
Steps:
- To make the pastry: in the bowl of a food processor, combine the butter, flour and salt. Pulse until the mixture resembles very fine bread crumbs. Add the confectioners' sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together. Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it. Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.
- To make the frangipane: In a food processor, grind the almonds to a fine powder. Transfer to a bowl. In the food processor, combine 1 cup brown sugar, butter, and vanilla pulp. Process until light and fluffy, then with motor running add the flour and the eggs. Add the ground almonds and pulse to mix evenly. Set aside at room temperature or refrigerate for up to 24 hours. Bring to room temperature and stir before using.
- To assemble: Lightly flour a cool work surface and roll the pastry into a large disk about 1/4-inch thick. Press into a 9-inch tart pan with a removable base and trim the edge. Chill at least 1 hour.
- Heat oven to 325 degrees with a large baking sheet on the middle rack. Spread frangipane in the chilled tart pan, and nestle the apricot halves evenly on top, cut sides up. Sprinkle each half with about 1/2 teaspoon brown sugar. Place the tart on the baking sheet and bake until golden, and set, about 1 hour and 15 minutes. If the top appears to be browning too fast, cover loosely with foil.
- Trim any baked overflow to loosen the edge of the tart. Press up the bottom of the pan to loosen the sides and cool the tart in the pan on a wire rack. When completely cool, serve with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 48 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 107 milligrams, Sugar 29 grams, TransFat 1 gram
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
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
ALMOND-APRICOT TART
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane with more almonds and mascarpone. But as the season takes on summer's glow, you could use this recipe as a template and swap out the apricots for a layer of lightly sweetened fresh raspberries splashed with framboise eau de vie. Diced poached sweetened rhubarb, diced fresh apricots or quartered and stemmed fresh black figs would work, too.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place apricots and whisky in a saucepan, bring to a simmer and set aside. Turn apricots in warm whisky from time to time while continuing with preparation.
- Heat oven to 450 degrees. Combine flour, 1/4 cup ground almonds, salt and granulated sugar in a bowl or food processor. Whisk to combine. By hand or machine, add butter, pulsing or using a pastry blender to make a crumbly mixture. Beat egg yolk with 4 tablespoons cold water and add, mixing or pulsing until ingredients come together to form a dough. Add a little more water as needed.
- Shape pastry into a flattened disk on a floured surface and roll to fit a 9-inch straight-sided tart pan. Prick the bottom. Line with foil and pastry weights and bake 10 minutes. Remove foil and weights and bake 10 minutes more, until lightly golden. Remove from oven. Reduce oven temperature to 350 degrees.
- Drain apricots, reserving any whisky. Tightly line pastry shell with apricots. Whisk together the remaining 1/2 cup ground almonds and confectioners' sugar in a bowl. In a separate bowl, whisk mascarpone until smooth. Beat 2 remaining eggs and add to mascarpone along with reserved whisky and almond extract. Mix into combined almonds and confectioners' sugar. Pour over apricots in pastry shell.
- Place tart in oven and bake 20 minutes. Sprinkle sliced almonds around the outside edge of the tart filling to form a border about an inch wide. Return to oven and bake another 15 to 20 minutes, until the filling is puffed and lightly browned. Remove from oven, place on a rack and let cool to room temperature before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 271 milligrams, Sugar 31 grams, TransFat 0 grams
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.
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APRICOT AND ALMOND TART RECIPE - BBC FOOD
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- For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well.
- For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.
- Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough.
- Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate).
- Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling.
- For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it.
- To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice.
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