Apricot Cream Tart Recipes

APRICOT TARTS

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.

APRICOT TART

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.

HOMEMADE APRICOT TARTS

Steps:

• Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
• Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
• Stir, cool and store in refrigerator in an airtight container until ready to use.
• Add cream cheese and butter to the bowl of a stand mixer.
• Using the beater blade, combine ingredients on medium-high speed until well blended. Add vanilla, if using, and mix until incorporated. Turn mixer off, add flour and mix on low speed just until combined and a ball of dough forms. The dough should be thick.
• Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
• Preheat oven to 400 degrees.
• Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
• Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Remove pan from oven and cool completely on wire racks.
• When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.

CHERRY-APRICOT CREAM CHEESE TART

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
• Make filling:
• Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
• Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.

CREAM CHEESE AND APRICOT TART

Steps:

• For the pastry: Combine all ingredients and knead to a smooth pastry. Shape into a ball and wrap in foil, refrigerate for 30 minutes.
• Roll out pastry on lightly floured surface until slightly larger than a baking pan (26 cm in diameter) (approximately 10 inches) and line pan with it, making an edge all around. Bake in preheated oven at 200°C (gas mark 3, fan: 180°C) (approximately 400°F) for about 20-25 minutes. Remove from the oven and cool in a pan for 10 minutes, transfer to a wire rack and cool completely.
• For the topping: Soak gelatine in cold water. Whisk egg yolks with powdered sugar and cream cheese. Dissolve dripping wet gelatine on medium heat in a small saucepan. Whip cream until stiff and add gelatine, whisking constantly. Fold into cream cheese mixture and add pistachios. Spread cream onto pastry and refrigerate for 5-10 minutes.
• Drain apricots in a sieve, reserving the juice. Arrange apricots on the tart and refrigerate for 2-3 hours.
• Prepare glaze powder (or cornstarch) with apricot juice and sugar according to package instructions, spread over apricots and let dry. Sprinkle tart with pistachios and serve.

APRICOT CREAM TART

Steps:

• Make dough:
• Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
• Make filling while dough chills:
• Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
• Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
• Bake tart shell:
• Put oven rack in middle position and preheat oven to 375°F.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
• Fill and bake tart:
• Reduce oven temperature to 350°F.
• Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

AUTO DRAFT

Steps:

• Instructions
• Make the Pastry : Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Add the confectioners' sugar and mix until creamy. Add almond powder, salt, vanilla and grated lemon and mix for 30 seconds, then add the egg. Add the flour and continue to mix for 10 to 20 seconds or until the dough comes together. Flatten the dough into a disc, wrap in plastic film and rest in the fridge for 20 minutes.
• Preheat oven to 160° C (320 °F) and set the oven rack in the lower-middle position. Take the pastry out of the fridge. Place it on a sheet of parchment paper dusted with flour and roll it out into a circle 5mm (0.2inch) thick. Press the rolled pastry into the bottom and sides of the tart pan, if it tears, press it back together with your fingers. Trim the edges and return to the fridge for 30 minutes or the freezer for 15.
• Bake in the oven for 25 minutes, then remove the weights and continue cooking for 5 to 10 minutes or until the tart shell has an evenly brown and baked through. (If you find the sides of the dough are collapsing during the baking, remove the weights and press the half-baked dough back into place. Return the weights and continue baking.)
• *Make the pastry cream: *Put the milk, the vanilla pod grains + scraped out pod, in a medium size saucepan and heat just until the point of boiling. While the milk is heating, lightly whisk the egg yolks and the sugar. Add the corn flour and the flour and mix well.
• Pour 1/3 of the hot milk over the egg mixture and whisk vigorously until smooth and combined. Pour over the rest of the milk and whisk again until smooth. Remove the vanilla bean pod.
• Return the mixture to the saucepan and place over medium heat. Whisk without stopping until the cream thickens - be careful to not to let it catch on the bottom of the pan and burn. Continue cooking and whisking until the cream is smooth, thickened and glossy. Continue cooking for another 1 to 2 minutes, then remove from heat.
• Pour the cream into a wide shallow pan or bowl. Dot the surface with butter to prevent a skin forming while the pastry cream cools. Measure out 150 g for this recipe. Cover the rest with cling film and and reserve in the fridge for another use.
• Make the pistachio cream : Place the pistachios into the bowl of a food processor and pulse until finely chopped. (Don't over processes or you will end up with a paste.) Place the chopped pistachios and all the other ingredients for the cream in a large bowl and mix together. Set aside.
• Finish the tart and bake:
• Fill the cooked pastry shell with the pistachio cream, about 2 centimeters thick. Place the apricots (in halves or cut into quarters) on top of the cream, cut side up. Sprinkle with the brown sugar and place in the oven for 35 to 40 minutes. (keep an eye on the tart, all ovens cook differently!)
• Remove from oven and let cool completely before slicing.