APRICOT & GINGER FRANGIPANE TART
A showstopping fruit tart with homemade shortcrust pastry and squidgy almond filling - serve with crème fraîche
Provided by James Martin
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
- Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and 1 tbsp ginger syrup.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
- Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.
Nutrition Facts : Calories 539 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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-HAZELNUT FRANGIPANE TART
Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-by-16-inch tart
Number Of Ingredients 16
Steps:
- Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
- Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
- Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
- Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
- Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
- Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.
APRICOT FRANGIPANE TART
Apricots and Almond, a match made in heaven. Almond frangipane set in a crisp shortcrust pastry case topped with succulent apricots. What's not to like?What You Will Need23 - 25 cm loose-bottomed flan tinCeramic Baking Beans
Provided by GeeDee
Categories Cakes, Bakes and Pastries
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 190°C/170°C fan/375°F/ Gas 5,
Nutrition Facts : Calories 359 cal
APRICOT FRANGIPANE TART
Apricot Frangipane Tart recipe from Mary Berry's Absolute Favourites book. The crisp tart, with its apricot and frangipane filling, makes a smart dinner party dessert.
Provided by Mary Berry
Categories Dessert
Number Of Ingredients 1
Steps:
- 1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3-4cm (1¼-1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up. 2 First make the pastry, either by mixing the flour and butter in a food processor or by hand - rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½-1 tablespoon of water. Mix until the dough just holds together. 3 Roll the pastry out on a floured surface as thinly as possible, 1-2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork. 4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand. 5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots. 6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45-50 minutes until the pastry is crisp and the tart is golden brown. 7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set. 8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold. TIPS: Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper. An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
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Servings 8Total Time 55 hrs 40 minsCategory DessertPublished 2017-03-07
- Roll out the pastry on a lightly floured surface to the thickness of a £1 coin (3mm). Use the pastry to line the tin, gently pressing it into the sides and leaving about 1cm overhanging the top edge.
- Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice. Chill for 20 minutes.
- When the tart case has chilled, blind bake it in the preheated oven for 15 minutes. Remove the paper and beans, then return the pastry to the oven for 5 minutes to cook the base.
- When cooked, use a sharp knife to trim the excess pastry level with the top of the tin and set aside to cool.
- To make the frangipane, cream the butter, sugar, flour and almonds together, then slowly add the egg, mixing until fully incorporated. Allow the frangipane to rest for 5 minutes before smoothing it inside the pastry case.
- Cut each apricot half into 3 or 4 wedges and arrange them on top of the frangipane, skin side up. Push the apricots gently into the mixture, then bake in the preheated oven for 30–35 minutes until golden.
- Heat the apricot jam gently in a small pan for about 2 minutes until warmed. Remove the tart from the oven and brush with the melted jam while still warm.
OOEY GOOEY CRUSTLESS APRICOT FRANGIPANE TART - THE LOOPY WHISK
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5/5 (2)Category DessertServings 16Total Time 55 mins
- Pre-heat the oven to 180 ºC (350 ºF) and, if needed, line a round baking tray with baking/greaseproof paper.
- In a bowl, toss the apricot halves in 2 tbsp caster sugar and set them aside to macerate (which is just a fancy way of saying "allow them to release their juices and form a syrup with the sugar").
- In a food processor, grind together ground almonds and the rest of the caster sugar (250 g minus 2 tbsp) until very fine, resembling flour. (Note 1)
- Add the unsalted butter, eggs, vanilla extract and lemon thyme to the food processor, and pulse it until everything is evenly incorporated and you get a smooth mixture (about 2 minutes).
APRICOT FRANGIPANE TART RECIPE - BBC FOOD
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Servings 8-10Category 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.
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- For sweet pastry, pulse flour, icing sugar and a pinch of salt in a food processor to combine. Add butter, pulse until fine crumbs form, then add egg yolk and 1 tbsp iced water and pulse to combine. Turn out onto a work surface, bring pastry together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes).
- Meanwhile, beat sugar, butter, vanilla seeds, rind, cinnamon and a pinch of salt in an electric mixer until pale (4-5 minutes). Add eggs, flour, brandy and juice, and beat to combine. Stir in almond meal and refrigerate until chilled (1-2 hours).
- Preheat oven to 180C and line an oven tray with baking paper. Roll out pastry on a lightly floured surface to 3mm thick. Place a 4cm-deep, 23cm-diameter ring tin or loose-bottomed tart tin on the oven tray and line it with pastry, allowing excess to overhang. Refrigerate for 30 minutes to rest, then trim edges.
- Spread jam on base of tart case, then spread frangipane over the top. Arrange apricots on top, pressing lightly into frangipane, then bake until golden and centre springs back when lightly pressed (50 minutes to 1 hour). Cool in tin for an hour, then serve. This tart is best eaten on the day it’s made, but will still be good the next day; store it in an airtight container at room temperature.
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