French Style Apricot Tart Recipes

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FRENCH LEMON-APRICOT TART



French Lemon-Apricot Tart image

If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
1/4 cup cold butter, cubed
1/8 teaspoon salt
1 large egg yolk
FILLING:
3 large eggs, room temperature
3/4 cup lemon juice
1/2 cup plus 2 tablespoons sugar
2 tablespoons grated lemon zest
3 tablespoons butter
1/3 cup apricot preserves, warmed
Fresh mint leaves, optional

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.

Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.

CLASSIC FRENCH STRAWBERRY TART RECIPE (TARTE AUX FRAISES)



Classic French Strawberry Tart Recipe (Tarte Aux Fraises) image

Discover the delicious and iconic French strawberry tart: a sweet sandy crust, a creamy vanilla pastry curd, and some fresh strawberries on top.

Provided by Leonce Chenal

Categories     Dessert

Time 2h50m

Number Of Ingredients 13

300 g butter
205 g powdered sugar
80 g almond powder
2 eggs
500 g flour
1 pinch of salt
½ vanilla pod
30 cl full-fat milk
70 g sugar
3 egg yolk
30 g cornstarch
30 g butter
500 g fresh strawberries

Steps:

  • In a large bowl, mix the butter and 125g of powdered sugar. Then, add the almond powder to the mixture along with the rest of powdered sugar. Add the two eggs and mix until homogeneous. Add the flour and mix until you have a smooth dough. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
  • Preheat your oven to 200°C (392°F) or thermostat 6-7. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Line the pastry case with baking paper and fill it with baking beans or rice. Place on a baking sheet and bake "à blanc" for 20 minutes. Remove the beans/rice and paper, then transfer to a wire rack to cool completely.
  • Meanwhile, make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk with the vanilla and half of the sugar. In a large bowl, wisk the the rest of the sugar with the yolks until lighter in color and fluffy. Whisk in the cornstarch. When the milk is just simmering, strain half of the warm milk slowly into the egg mixture, whisking continuously. Transfer back into the saucepan with the rest of the milk and over low heat, stirring constantly until it has thickened. Take the pan off the heat and add the cold butter in small pieces and mix. Cover the crème pâtissière with cling film, creating contact with the cream, and set aside to cool completely.
  • Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Wash, drain, de-stem and halve the strawberries. Place a strawberry half in the center of the start, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered. Optional: gently warm the apricot jam with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.

FRENCH STYLE APRICOT TART



French Style Apricot Tart image

If you like French cuisine then you will love this recipe. Very easy to make and always a success! Believe me this will be your favorite recipe soon.

Provided by Teocalli

Categories     Tarts

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 ready-made pie crust (round, 12 inches)
1 egg
1 egg yolk
1/2 cup sugar
1/2 cup ground almonds
1/3 cup dried shredded coconut
1 1/4 cups whipping cream
1 (30 ounce) can apricots in syrup (halves)

Steps:

  • Preheat oven to 180 C degrees.
  • Lay pie crust on pie plate and punch with a fork.
  • In a medium bowl beat eggs and sugar. Add almonds, coconut then cream.
  • Pour the just-made mix onto the pie crust.
  • Add apricots (without syrup). Lay them out on bent side.
  • Bake at 180 C for about 40-45 minutes.
  • Options: You can easily adapt this recipe, replacing apricots by peaches and/or pears as well as mixing the different fruits. You may also replace the grounded almonds by the coconut and vice-versa.

Nutrition Facts : Calories 558.8, Fat 33.9, SaturatedFat 16, Cholesterol 134.7, Sodium 175.6, Carbohydrate 61.8, Fiber 4.2, Sugar 45.7, Protein 6.2

FRENCH-STYLE LEMON TART RECIPE BY TASTY



French-style Lemon Tart Recipe by Tasty image

Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell

Provided by Ellie Holland

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

4 egg yolks
4 eggs
⅔ cup sugar
1 cup lemon juice
2 lemon zests
¾ cup butter
1 pre-baked tart shell

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!

Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams

TARTE AUX ABRICOTS - GLAZED FRENCH APRICOT TART WITH ALMONDS



Tarte Aux Abricots - Glazed French Apricot Tart With Almonds image

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche.

Provided by French Tart

Categories     Tarts

Time 3h

Yield 1 Tarte aux Abricots, 8 serving(s)

Number Of Ingredients 17

75 g cold unsalted butter
175 g plain flour, sieved
zest of a lemon
1 tablespoon caster sugar
1 egg
splash cold water
650 g fresh apricots, not too ripe
2 tablespoons soft light brown sugar
6 tablespoons ground almonds
2 large free-range eggs
50 g caster sugar
1 vanilla pod
200 ml double cream or 200 ml whipping cream
5 tablespoons apricot jam
icing sugar
fresh edible flower
creme fraiche or cream

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.

Nutrition Facts : Calories 419.3, Fat 21.6, SaturatedFat 11.5, Cholesterol 124.8, Sodium 44.8, Carbohydrate 51, Fiber 2.9, Sugar 24.4, Protein 7.9

VERLET'S APRICOT TART



Verlet's Apricot Tart image

Provided by Patricia Wells

Categories     Dessert     Bake     Picnic     Apricot     Summer     Party     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

For pastry
8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
2 tablespoons finely ground unblanched almonds
For filling
1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons full-flavored honey, such as lavender
1 tablespoon superfine flour, such as Wondra
About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
Confectioners' sugar, for garnish

Steps:

  • Preheat the oven to 350°F (175°C).
  • Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
  • Make the pastry:
  • In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
  • Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
  • Meanwhile make the filling:
  • In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
  • Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
  • Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.

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