APRICOT RICOTTA TART
A beautiful dessert made with juicy, in-season apricots and a creamy almond ricotta filling.
Provided by Redazione Web
Categories cakes and desserts
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. rum, 1 egg, and 1 egg yolk. Combine the ingredients well. Add the flour, the cornstarch, and the lemon zest. Knead to obtain a soft and even dough. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- For the filling: Mix the ricotta until soft and creamy. Beat the remaining egg yolks with 3/4 cup sugar and 2 Tbsp. Disaronno liqueur. Stir in the almonds. Whisk in the ricotta.
- For the caramelized apricots: Cut the apricots in half and remove the pits. Caramelize 1/4 cup sugar in a pan with 1 Tbsp. butter; add the apricots and baste with 2 Tbsp. Disaronno liqueur. Cook for a few minutes; turn off the heat and let rest.
- Preheat the oven to 350°F.
- Cover the dough with a sheet of parchment paper, fill the pan with dried beans, and bake at 350°F for around 15 minutes. Remove the beans and parchment paper and bake for another 5 minutes to let the crust dry out. Remove the crust from the oven, fill it with the cream, and bake again at 350°F for 20 minutes. Remove from the oven and top with the caramelized apricots and their juice. Let the tart cool and serve.
APRICOT TORTE
In this luscious torte, whisked egg whites give height, and finely chopped apricots impart moisture and texture. Top this easy dessert with warmed apricot glaze, blanched, sliced almonds, and Passover Powdered Sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
- Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
- Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
- Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.
APRICOT & RICOTTA TORTE
Although this looks like a cheesecake, it tastes much, much lighter
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Lunch, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
- Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
- Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
- Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.
Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
RICOTTA-APRICOT TART
We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.
Provided by LMillerRN
Categories Tarts
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy. Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan or a 9-inch deep-dish pie pan. Place the dough in the pan, and prick it all over with the tines of a fork. (The crust will be blind-baked -- baked without any filling -- but it doesn't need to be weighed down with beans or rice or pie weights, as long as you prick it thoroughly with a fork.).
- Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes. Remove the crust from the oven and cool it while making the filling.
- Filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs, egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.
- Peel and slice the apricots. To quickly peel apricots, fill a large pan with hot water. Bring it to a boil, and place the apricots in the pan. Bring back to a boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and plunge them into a bowl of ice water. The skins should slip off easily.
- Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into the tart shell. Place about 10 slices of apricot over the filling; they'll sink partially -- it's OK. Bake the tart in a preheated 350°F oven for about 45 minutes, until the filling looks mostly set.
- Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
- Let the ricotta tart cool for several hours before cutting it into wedges. Spoon the sauce over each piece before serving, or serve it on the side. Refrigerate any leftover tart.
Nutrition Facts : Calories 448.7, Fat 21.8, SaturatedFat 13.1, Cholesterol 146.6, Sodium 165, Carbohydrate 53.1, Fiber 1.2, Sugar 33.7, Protein 10.4
RICOTTA TART WITH APRICOT COMPOTE
This sweet and citrus tart is the perfect ending to a meal enjoyed with friends or family.
Categories Desserts and Baking
Yield Serves 12.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- To prepare crust, roll out chilled Sweet Pastry on a lightly floured surface. Fit into a 10 inch tart pan with a removable bottom, pressing pastry onto bottom and up sides of pan. Trim edges of pastry. Prick bottom of crust all over with a fork.
- Line bottom of pastry with a piece of parchment paper and fill pastry with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
- Bake for 20 minutes. Remove pan from oven. Remove pie weights and parchment paper. Continue baking until crust is fully baked and light golden, about 5 - 10 minutes. Cool crust completely in pan on a rack.
- Preheat oven to 350°F.
- To prepare filling, use medium speed of an electric mixer and beat together cream cheese and sugar until creamy. Add ricotta and beat until smooth. Add eggs, lemon peel and salt; beat until blended. Pour filling into crust in pan.
- Bake until filling is almost set, about 40 - 45 minutes. Cool tart completely in pan on a rack.
- Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and top with Apricot Compote.
Nutrition Facts : Calories 347 calories, 18 g fat, 6.8 g protein, 41.5 g carbohydrate, 1.4 g fibre, 184 mg sodium *Ingredient not included in nutritional analysis
More about "apricot ricotta torte recipes"
APRICOT TART - A DELICIOUS & HOMEMADE APRICOT TART RECIPE ...
From greedygourmet.com
5/5 (2)Category DessertCuisine FrenchTotal Time 1 hr 20 mins
APRICOT RICOTTA BREAKFAST PASTRIES - FRESH HUNGER
From freshhunger.com
Estimated Reading Time 3 mins
- Cut each pastry sheet into 3 even-sized rectangles & place 6 on each baking sheet. Spread ricotta mixture onto each pastry, leaving a 3/8 inch (1cm) border around the edges. Sprinkle half of the almonds over ricotta mixture. Place 2 apricot halves, cut side up, on each pastry. Brush with the butter mixture. Sprinkle with remaining almonds. Bake on the lower rack in the oven for 30 minutes, switching baking sheets halfway through cooking, until the pastry is golden & crisp.
APRICOT ALMOND AND RICOTTA FRANGIPANE TART | SUPERGOLDEN BAKES
From supergoldenbakes.com
5/5 (1)Estimated Reading Time 4 minsCategory TartTotal Time 2 hrs 10 mins
- Pulse the flour, ground almonds, sugar and salt in a food processor until combined. Add the butter and almond extract and pulse again until combined. Pinch some of the crust between your fingers - if it is too crumply you might want to add a little melted butter (you should have some leftover from greasing the tin) until it sticks together when pressed.
- Press the crust evenly into the bottom and up the sides of your tin and put in the fridge for 30 minutes. Preheat the oven to 180C (350F).
RICOTTA & APRICOT JAM CROSTATA - SUGARLOVESPICES
From sugarlovespices.com
Reviews 10Total Time 40 minsEstimated Reading Time 6 mins
- Preheat the oven to 350° F (180° C) and line a spring form cake pan with oven paper (I used one with a diameter of 20 cm). Set aside.
- In a large bowl add sugar, egg, vegetable oil, lemon juice and zest, vanilla. Mix the ingredients using a wooden spoon or a whisk.
- In a medium sized bowl work vigorously the ricotta, the egg yolk and the powder sugar until smooth (I used a wooden spoon).
- Take the dough out of the fridge. Divide the dough leaving a 1/4 out to make the lattice top. Using your hands, press the dough at the bottom and the edges of the cake pan.
APRICOT-AND-RICOTTA TARTINES RECIPE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 minsCategory Fruit Recipes, Apricots
- Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat until toasted and charred in spots, about 1 minute per side. Transfer to a work surface.
- Brush the apricot halves with olive oil and season with salt and pepper. Grill cut side down over high heat until charred on the bottom, about 2 minutes. Transfer to a work surface and let cool slightly, then cut into 1/2-inch wedges.
- In a medium bowl, toss the apricots with the tomatoes, vinegar, tarragon and the 1 tablespoon of olive oil. Season the salad with salt and pepper. Spread the ricotta on the grilled bread and spoon the apricot salad on top. Serve right away.
OUR 21 BEST APRICOT DESSERT RECIPES | EPICURIOUS
From epicurious.com
- Almond-Apricot Food Processor Cake. Fresh apricots serve as both a garnish and a sweetener in an easy almond-based batter that comes together in minutes in a food processor.
- Grilled Maple-Butter Apricots with Vanilla Ice Cream. Fact: grilled desserts are the best desserts. This fruity finale includes all the greatest things about summer: the grill, beautiful, ripe stone fruit, and melty vanilla ice cream.
- Apricot, Cherry, and Graham Cracker Crumble. Make this simple apricot and dark cherry crumble with a buttery topping using brown sugar and store-bought graham crackers.
- One-Hour Apricot and Almond Galette. A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love. Get This Recipe.
- Pound Cake with Grand Marnier-Poached Apricots. This moist and tender sponge cake is good. But topping it off with Grand Marnier-poached dried apricots makes it great.
- Little Apricot Cakes. Fill simple lemon and vanilla cupcakes with sliced fresh apricots for a summery picnic dessert (or even breakfast—live a little!).
- Almond Praline Semifreddo with Grappa-Poached Apricots. Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
- Apricot Compote. Serve apricots glazed in sugar and lime juice on a dollop of creamy yogurt for a healthy dessert. (Or throw caution to the wind and have it with vanilla ice cream instead.)
- Buttermilk Panna Cotta with Apricot and Candied Fennel. Looking for a chilled dessert that's a little less labor-intensive than ice cream? Go for this buttermilk-based panna cotta, which gets even better with a topping of candied fennel and a rich compote of dried apricots.
- Apricot Almond Linzertorte. Tut this twist on classic linzertort is made with almond pastry and vivid apricot filling. Get This Recipe.
ROASTED APRICOT AND RICOTTA TART — GATHERED AT MY TABLE ...
From gatheredatmytable.com
Servings 1Total Time 5 hrs 15 mins
NECTARINE, APRICOT, JAM AND RICOTTA TART
From naturallyepicurean.org
Estimated Reading Time 6 mins
APRICOT TORTE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 1 hr 45 mins
NIGEL SLATER’S RECIPES FOR COUSCOUS WITH ASPARAGUS, AND ...
From theguardian.com
Estimated Reading Time 5 mins
APRICOT JAM CROSTATA (TART) - ITALIAN RECIPES BY ...
From giallozafferano.com
4.7/5 (6)Category Sweets And DessertsServings 8Total Time 1 hr 30 mins
APRICOT, ALMOND & RICOTTA FRANGIPANE TART - ROSE JENSEN HOLM
From rosejensenholm.com
Estimated Reading Time 3 mins
APRICOT & RICOTTA TORTE | RECIPE | HOW SWEET EATS, TORTE ...
From pinterest.com
APRICOT TORTE RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
RECIPE - CURRIED APRICOT RICOTTA TART - LCBO
From lcbo.com
APRICOT TORTE RECIPE
From crecipe.com
10 BEST ITALIAN RICOTTA DESSERTS RECIPES | YUMMLY
APRICOT & RICOTTA TORTE - CRECIPE.COM
From crecipe.com
APRICOT RICOTTA TORTE RECIPES
From tfrecipes.com
BBC GOOD FOOD | RECIPES AND COOKING TIPS - BBC GOOD FOOD
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love