Apricot Raspberry Frangipane Tart Recipes

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APRICOT-RASPBERRY FRANGIPANE TART



Apricot-Raspberry Frangipane Tart image

A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h10m

Yield Makes one 10-inch tart; Serves 8 to 10

Number Of Ingredients 17

1 large egg yolk
2 tablespoons ice water
1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
Large pinch of fine salt
1 stick cold unsalted butter, cut into small pieces
7 ounces almond paste (3/4 cup packed)
1/4 cup sugar
1/4 teaspoon fine salt
1 stick unsalted butter, lightly softened
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup cake flour (not self-rising)
4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
1 cup raspberries (20 to 25)
2 tablespoons apricot preserves
1 tablespoon water

Steps:

  • Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in food processor until combined. Add butter; process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
  • Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.
  • Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang; fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
  • Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.
  • Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
  • Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.
  • To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.

APRICOT FRANGIPANE TART



Apricot Frangipane Tart image

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

Almond, Apricot

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.

RASPBERRY FRANGIPANE TART



Raspberry frangipane tart image

This frangipane tart has flaky pastry and is studded with raspberries to balance out the sweetness. Slices can be picked up with your hands, making it the ideal dessert to take to a picnic.

Provided by Julia Busuttil Nishimura

Categories     Dessert

Time 2h

Yield SERVES 8

Number Of Ingredients 17

Flaky pastry
250g plain flour, plus extra for dusting
1 tbsp caster sugar
pinch of fine sea salt
150g unsalted butter, chilled and cubed
1 tbsp white vinegar
3-4 tbsp iced water
Frangipane filling
150g unsalted butter, softened
150g caster sugar
1 tsp vanilla bean paste or extract
150g almond meal
3 eggs
3 tbsp plain flour, sifted
200g raspberries, plus extra to serve
icing sugar, to dust
creme fraiche, to serve

Steps:

  • 1. To make the pastry, mix the flour, sugar and salt together in a large bowl. Rub the cold butter into the mixture using your fingertips or a pastry cutter until it has the texture of coarse breadcrumbs. Some larger pieces of butter are good. Sprinkle in the vinegar and enough iced water to just bring the dough together, around 3-4 tablespoons. Flatten into a disc, wrap and chill in the fridge for 45 minutes to 1 hour. 2. While the pastry chills, make the frangipane filling by creaming the butter, sugar and vanilla either using a wooden spoon or a stand mixer fitted with a whisk attachment, until light and fluffy. Mix in the almond meal until combined, followed by the eggs, adding them in one at a time, mixing well between each addition. Finally, add the flour and continue mixing until just incorporated. Cover and chill in the fridge for 30 minutes. 3. Preheat the oven to 160C fan-forced (180C conventional). Place a loose-based 25cm round fluted flan on a baking tray. 4. Take the pastry dough out of the fridge 10 minutes before use. On a lightly floured work surface, roll out the dough into a large round about 2mm thick and ease it into the prepared tin, gently pressing the dough into the edges. Trim excess by running your rolling pin over the rim. Line the tart shell with baking paper and fill with baking beads or dried beans. Blind bake in the preheated oven for 20-25 minutes until the edges are beginning to colour. Remove the paper and baking beads. 5. Arrange a third of the raspberries on the base of the pastry and cover with the filling, spreading it evenly over the base with a spatula. Press the remaining raspberries into the tart and bake for 30-35 minutes until the tart is puffy and golden. Allow to cool. Dust the tart with icing sugar and serve slices with extra raspberries and a dollop of creme fraiche. Click here for my picnic essentials

APRICOT & RASPBERRY TART



Apricot & raspberry tart image

Delicious served hot or cold, this tart uses filo pastry to keep the calories down

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 40m

Number Of Ingredients 6

3 large sheets filo pastry (or 6 small)
2 tbsp butter , melted
3 tbsp apricot conserve
6 ripe apricots , stoned and roughly sliced
85g raspberries
2 tsp caster sugar

Steps:

  • Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
  • Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
  • Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.

Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

FRUITY ALMOND PUFF PASTRY TART



Fruity Almond Puff Pastry Tart image

We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (approximately 9.75 by 10 inches)
3/4 cup slivered almonds
1/2 cup sugar, plus extra for finishing
3/4 stick (6 tablespoons) unsalted butter, melted
2 tablespoons all-purpose flour
1 1/2 teaspoons almond extract
1/2 teaspoon ground cinnamon
1 large egg, lightly beaten
2 tablespoons apricot jam
2 pints fresh raspberries

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
  • Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
  • While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
  • Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
  • In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
  • Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

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