Almond And Apricot Tart Recipes

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APRICOT & ALMOND BISTRO TART



Apricot & almond bistro tart image

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

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)

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



Almond-Apricot Tart image

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

30 dried apricots, about 9 ounces
2/3 cup whisky
1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter, diced
2 whole eggs
1 egg yolk
3/4 cup sifted confectioners' sugar
1 cup mascarpone
1 teaspoon almond extract
3 tablespoons sliced almonds
3/4 cup ground almonds

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

APRICOT AND ALMOND TART



Apricot and almond tart image

"This is a great recipe for high summer, when apricots are at their ripe, flavourful best. It's fairly simple to make, and I really like the sharpness of the apricots art against the buttery frangipane. It's perfect with a dollop of crème fraîche on top." - Chef David Gingell Not quite what you're looking for? Check out this Italian cherry and almond tart.

Provided by David Gingell

Categories     Sweet tart recipes

Time 1h40m

Yield Serves 6

Number Of Ingredients 23

For the pastry
70g caster sugar
120g salted butter, softened
240g plain flour, plus extra for dusting
1 medium free-range egg, beaten
For the filling
110g salted butter, softened
110g caster sugar
1/2 vanilla pod, cut in half and seeds scraped out, or 1 tbsp vanilla bean paste
Generous grating fresh nutmeg
Finely grated zest 1/2 orange
110g ground almonds
20g whole salted almonds, roughly chopped
20g flaked almonds
1tbsp plain flour
1 large free-range egg, beaten
2tsp dark rum
5-6 apricots, halved or quartered
2tbsp apricot jam
2tsp apricot brandy
Crème fraîche to serve
You'll also need...
20cm loose-bottomed fluted tart tin; ceramic baking beans

Steps:

  • For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined. Sift over the flour and gently mix until incorporated. Stir in the egg, then lightly bring together with your hands. Tip onto a work surface, then lightly knead a few times to make a smooth dough. Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour.
  • Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface. Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape.
  • When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick. Trim the edges a little to make an even circle about 3-4cm wider than your tin.
  • Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin. Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. Trim the edge slightly so about 5mm of the tin's outside is showing. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes.
  • Heat the oven to 190°C/170°C fan/gas 5. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Put on a baking sheet, cook for 15 minutes, then remove the beans/rice and paper. Bake for 5 minutes more until sandy to the touch. Set aside to cool.
  • Meanwhile, make the frangipane filling. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Add the ground, whole and flaked almonds and flour, then mix well. Beat in the egg and rum until smooth.
  • Reduce the oven temperature to 170°C/150°C fan/gas 3½. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy.
  • Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges.
  • Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots, then the frangipane again. Serve warm in slices, topped with crème fraîche.

Nutrition Facts : Calories 604kcals, Fat 39.1g (16.4g saturated), Protein 11.2g, Carbohydrate 49.4g (31.6g sugars), Fiber 1.7g

APRICOT-ALMOND TARTLETS



Apricot-Almond Tartlets image

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

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 large egg yolk
1 to 2 tablespoons water
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1 large egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves

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.

ALMOND APRICOT TART



Almond Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

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

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.

ALMOND-APRICOT TART WITH WHIPPED CREAM



Almond-Apricot Tart with Whipped Cream image

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

3/4 cup all-purpose flour
1/4 cup blanched almonds, toasted
4 tablespoons unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
Salt
6 tablespoons unsalted butter
5 large egg yolks
1/4 cup plus 2 tablespoons light corn syrup
3 tablespoons light-brown sugar
3 tablespoons amaretto (or other almond-flavored liqueur)
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
2 pounds baby apricots, halved and pitted
Garnish: confectioners' sugar
2 cups heavy cream

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 ALMOND TART



Apricot Almond Tart image

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

Pastry dough (from butterscotch chiffon pie recipe)
18 to 20 drained canned apricot halves (from 2 [1-lb] cans)
1 cup whole blanched almonds (5 oz)
6 tablespoons plus 2 teaspoons sugar
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
Special Equipment
an 11- by 1-inch fluted tart pan with a removable bottom; pie weights or raw rice

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.

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APRICOT AND ALMOND TART - WAITROSE
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Recipes; a; Apricot and Almond Tart; Apricot and Almond Tart. Sweet, juicy apricots, picked ripe from trees in the south of France, are a must at this time …
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APRICOT FRANGIPANE TART RECIPE - BBC FOOD

From bbc.co.uk
Servings 8-10
Category 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.


GLUTEN-FREE APRICOT ALMOND TART RECIPE
2019-04-08 Gluten Free Apricot Almond Tart Recipe. Amount Per Serving Calories 238 Calories from Fat 153 % Daily Value* Fat 17g 26%. Saturated Fat 5g 25%. Cholesterol 67mg …
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3.4/5 (14)
Total Time 1 hr 10 mins
Category Dessert
Calories 238 per serving
  • In a large mixing bowl combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix very well with a whisk until lumps disappear and pour into prepared pan.
  • Arrange the apricots in concentric circles on top of the batter. You want the edges of the apricots to stick out of the batter a bit.
  • Bake for 40-50 minutes or until browned and set. Rotate the dish twice while baking for even browning.


APRICOT TART WITH ALMOND FILLING - JULIA RECIPES
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  • In the food processor with metal blades, add butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.


APRICOT AND ALMOND TART RECIPE - BBC FOOD

From bbc.co.uk
Category Desserts
  • 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.


APRICOT, ALMOND AND BROWN BUTTER TART RECIPE - FOOD AND WINE

From foodandwine.com
5/5
Total Time 3 hrs 20 mins
Servings 1
Published 2013-12-07
  • In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water and vanilla extract and pulse just until the dough comes together.
  • Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 15-inch round, 1/4 inch thick. Transfer the round to a 12-inch fluted tart pan with a removable bottom; gently press it over the bottom and up the side.
  • Line the tart shell with foil and fill with dried beans or pie weights. Bake for about 50 minutes, until the shell starts to brown around the edges.
  • Spread the slivered almonds on a large rimmed baking sheet. Toast in the oven for about 6 minutes, until lightly browned. Let cool.
  • Meanwhile, in a medium nonreactive saucepan, bring the wine to a boil. Add the apricots, cover and simmer over moderate heat until plumped, about 10 minutes.
  • In a small skillet, cook the butter with the vanilla bean seeds over moderate heat until browned, about 4 minutes.
  • In a food processor, pulse the toasted almonds with the confectioners' sugar, flour and salt until finely ground. Add the eggs and pulse until just combined.
  • Drain the apricots and pat dry. Pour the almond filling into the tart shell. Nestle the apricots into the filling in concentric circles. Bake the tart for about 50 minutes, until the filing is golden brown and set.


ALMOND APRICOT TART - CULINARY COOL - APRICOT FRANGIPANE TART
2014-04-02 The filling for this Apricot Almond Tart is a combination of almond custard and a French frangipane. The custard is a basic vanilla pudding type filling, made with milk, vanilla, …
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APRICOT TART - FRANGIPANI TART (VIDEO) - VEENA AZMANOV
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  • In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well. Pro tip - Do not over cream as we do not want to add too much air into the dough.
  • In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract. Pro tip - Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.
  • Pour filling into the partially-baked tart shell. Arrange the sliced fruit as best you can. And sprinkle some sliced almonds on top.Pro tip - As the filling cooks it will rise a bit and the apricots will sink in further.


ZESTY APRICOT AND ALMOND TART | RECIPES | JUDE'S ICE CREAM

From judes.com
  • Half and stone the apricots and place in a bowl with the juice of half of the lemon and a tablespoon of icing sugar. Leave apricots to absorb the lemon and sugar.
  • For the base. Crumb the flour and butter until well mixed. Add the sugar. Then beat in the egg. Mix altogether to form a soft smooth dough. If you need to loosen do so with a little milk (water will do if someone has pinched the last of the milk!)
  • For the mix. While the dough is chilling; beat the sugar and butter together until well incorporated. Stir in the ground almonds. Pour in the other half of the juice of the lemon.
  • Remove the dough from the fridge and roll out (using icing sugar if the dough is a little wet). Roll out a line layer to line the base and sides.
  • Remove from oven and remove the second pie tin from on top of the pastry. Pour the almond mix into the pastry shell. Push the soaked apricot halves into the top of the mix and then sprinkle with flaked almonds to finish.
  • Leave in oven at the same temperature for 40 minutes. After 30 minutes take out of the oven and using a brush glaze the tart generously with apricot jam (it’s worth that extra step as it gives the dish a beautiful glossy finish!)
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APRICOT FRANGIPANE TART WITH ALMOND CRUST - FOODWORTHFEED
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