French Lemon Apricot Tart Recipes

FRENCH LEMON-APRICOT TART

Steps:

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.

FRENCH LEMON-APRICOT TART RECIPE

Steps:

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°.
• In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.
• Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.
• Yield: 12 servings.
• Originally published as French Lemon-Apricot Tart in Country Woman
• February/March 2013
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FRENCH LEMON-APRICOT TART

Steps:

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour., Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack., Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.

FRENCH-STYLE LEMON TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

FRENCH APRICOT & ALMOND TART

Steps:

• Sift the flour into a large bowl.
• Add the butter and rub in until the mixture resembles fine bread crumbs.
• Stir in the sugar, then mix in the egg to make a soft, pliable dough.
• Cover with plastic wrap and chill for 30 minutes.
• Roll out the pastry on a lightly floured work surface and use to line the tart pan.
• Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
• Remove the weights and foil and bake for 5-10 minutes.
• Leave to cool.
• Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
• Cover tightly and bring to a boil.
• Lower the heat and simmer gently for 3 minutes or until just soft.
• Remove the apricots with a slotted spoon, reserving the juices.
• Drain on paper towels, and leave to cool.
• Remove the pastry shell from the tart pan and put on a serving plate.
• Spread the pastry cream over the pastry shell and smooth the surface.
• Arrange the apricots, cut side down, on the pastry cream.
• Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
• Return the mixture to the pan and bring to a boil, stirring until thick.
• Add the toasted slivered almonds.
• Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
• Leave to stand until the glaze has cooled and set.
• Serve the tart cold.
• Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
• Pour the remaining milk into a heavy saucepan and bring almost to a boil.
• Pour onto the egg mixture, whisking well.
• Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
• Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
• Leave to cool.

TARTE AUX ABRICOTS - GLAZED FRENCH APRICOT TART WITH ALMONDS

Steps:

• Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
• Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
• Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
• Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
• Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
• Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
• Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
• For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
• Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.