Apricot Pandowdy Recipes

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APRICOT TART



Apricot Tart image

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

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

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.

APRICOT PANDOWDY



Apricot Pandowdy image

A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

Categories     Fruit     Dessert     Bake     Fourth of July     Apricot     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 6

1 1/2 lb fresh apricots, quartered lengthwise and pitted
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
2 tablespoons unsalted butter
1 (10-inch) refrigerated pie dough (from a 15-oz package), unrolled
1 tablespoon milk

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Toss apricots with cornstarch and 1/2 cup sugar until coated.
  • Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture. Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.
  • Fold pie dough into quarters and trim 1 inch from rounded edge. Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit. Brush pastry with milk and sprinkle with remaining tablespoon sugar.
  • Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.

APRICOT WINDOWS



Apricot Windows image

This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen bars or 2 dozen squares

Number Of Ingredients 8

2 1/4 cups apricot jam, room temperature
3 1/2 cups all-purpose flour
1 1/3 cups yellow cornmeal
1/2 teaspoon table salt
1 pound plus 2 ounces (4 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
  • Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
  • Remove pan from oven, and transfer to a heat-proof surface. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.

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