APRICOT PISTACHIO TART
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-by-17-inch tart
Number Of Ingredients 13
Steps:
- Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
- On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
- Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
- Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
- Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
APRICOT TART WITH PISTACHIO FRANGIPANE
This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast. You can start the day before, making all the elements and baking the frangipane and apricots in the tart. Once it has cooled completely, wrap it in plastic wrap overnight. The next day, fill with the crème pâtissière and top with the remaining ingredients. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 24
Steps:
- Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.
- Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.
- Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.
- Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.
- While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.
- Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.
APRICOT & PISTACHIO FRANGIPANE TART
Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.
- Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry - you will need to work quite quickly when it comes up to room temperature. Don't worry if it tears or breaks, just patch it up - it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.
- To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.
Nutrition Facts : Calories 555 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein
APRICOT-PISTACHIO TART
Steps:
- In the bowl of a food processor, pulse to combine 1 cup pistachios and the granulated sugar. Add butter; process until paste forms. Add whole egg, the vanilla, and salt; process to combine.
- On a lightly floured surface, roll out and trim dough to 17-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a rectangle; brush overlap with water to seal, then roll out.) Transfer to a parchment-lined rimmed baking sheet. Using an offset spatula, spread pistachio mixture evenly over dough, leaving a 3/4-inch border.
- Position short end of rectangle nearest you. Arrange apricots in 4 vertical rows atop pistachio mixture, alternating direction in which apricots face. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400°F. Whisk together egg yolk and cream; brush over edges of tart shell. Chop remaining 1 tablespoon pistachios; sprinkle pistachios and turbinado sugar over apricots. Bake until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
- Meanwhile, combine jam with the water in a small saucepan. Cook over low heat, stirring, until loose, 2 minutes. Pass through a fine sieve into a bowl. Brush glaze over apricots. Serve tart warm or at room temperature.
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- Heat the oven to 350 degrees. Sprinkle a work surface with a thin layer of flour. Slightly flatten the ball of dough and shape into a square. With a lightly floured rolling pin, roll out the dough to slightly less than one-fourth-inch thick and about 12 inches square. Roll the dough around the rolling pin and carefully lift it into the tart pan. Lift the edge of the dough with one hand; use the other to gently press the dough into the bottom and against the sides of the pan. Trim the edges; you will have dough left over. Chill the tart shell in the refrigerator for 30 minutes.
- Blanch the apricots, a few at a time, in boiling water for 30 to 40 seconds to loosen the skin. Immediately drain the apricots and plunge in a bowl of ice water to cool. Peel the skins from the apricots, and halve lengthwise, removing the pits.
- In a large saute pan or shallow stockpot, measure enough water to come 2 to 3 inches up the sides of the pan. Stir in the same amount of sugar as water to make a simple syrup. For example, if you used 6 cups water, then stir in 6 cups sugar. Over medium-low heat, bring the mixture to barely a simmer. Poach the apricot halves for 1 to 2 minutes (time will vary depending on the ripeness of the apricots) until fork-tender. Drain and cool on a lipped baking sheet.
- In a mixing bowl, cream the softened butter with a wooden spoon. Add the sugar, ground almonds and flour. Mix until all ingredients are thoroughly blended.
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