Rustic Cherry Apricot Tart Recipes

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STONE-FRUIT GALETTE



Stone-Fruit Galette image

Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.

Provided by Martha Stewart

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

Time 2h40m

Yield Makes one 9-inch tart

Number Of Ingredients 10

1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
1/3 cup granulated sugar (1/2 cup if using apricots)
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
1 disk Pate Brisee (Pie Dough)
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar (optional), for sprinkling
Whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
  • Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
  • Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

RUSTIC CHERRY TART WITH RICOTTA AND ALMONDS



Rustic Cherry Tart with Ricotta and Almonds image

Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and a crisp almond pastry crust. Pass any remaining juices for drizzling.

Provided by Martha Stewart

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

Time 4h20m

Yield Serves 10 to 12

Number Of Ingredients 10

1 pound fresh ricotta (about 2 cups)
Pate Brisee for Rustic Cherry Tart
1 large egg yolk
1 tablespoon heavy cream or water
1/4 cup sanding sugar
3 ounces sliced blanched almonds (about 3/4 cup)
1 1/4 pounds ripe or overripe cherries, halved and pitted (about 3 1/2 cups)
1/4 cup granulated sugar
1 tablespoon very thin strips lemon zest, plus 2 teaspoons lemon juice (from 1 lemon)
Pinch of coarse salt

Steps:

  • Line a large mesh colander with a triple layer of cheesecloth and place over a larger, deeper bowl. Place ricotta in colander; transfer to refrigerator. Let ricotta drain at least 2 hours and up to overnight.
  • Preheat oven to 350 degrees with rack in lower third. Roll out dough into a 12-by-16-inch rectangle (1/8 inch thick) on a piece of parchment. Transfer dough on parchment to a baking sheet; freeze 10 minutes or chill 30 minutes. Stir together egg yolk and cream; brush on dough. Sprinkle with sanding sugar and almonds. Bake until deep golden brown, about 40 minutes. (Tent edges with foil if they begin to overbrown.) Transfer to a wire rack and let cool completely, about 1 hour.
  • Meanwhile, toss together cherries, granulated sugar, lemon juice, and salt. Let stand at room temperature 1 hour.
  • Just before serving, spread crust with ricotta. Top ricotta with cherry mixture, using a slotted spoon (reserve juices for serving, if desired). Sprinkle tart with lemon zest, cut into squares, and serve immediately.

APRICOT CHEESECAKE TART



Apricot Cheesecake Tart image

Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.

Provided by Martha Stewart

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

Yield Makes one 10 1/2-by-7 1/2 tart

Number Of Ingredients 9

18 graham crackers, broken into pieces
1 stick (1/2 cup) unsalted butter, melted
1 cup plus 2 tablespoons sugar
1/4 teaspoon plus a pinch of kosher salt
1 pound cream cheese (two 8-ounce bars), room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
  • In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
  • Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.

APRICOT AND CHERRY COUNTRY TART



Apricot and Cherry Country Tart image

Categories     Fruit     Dessert     Bake     Picnic     Apricot     Cherry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

CRUST
1 cup all purpose flour
1/8 teaspoon sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 1/2 tablespoons (about) ice water
FILLING
2 tablespoons all purpose flour
2 teaspoons plus 4 1/2 tablespoons sugar
8 large apricots, halved, pitted
1 cup pitted cherries (about 6 ounces) or frozen, thawed
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
Vanilla ice cream or frozen yogurt

Steps:

  • FOR CRUST:
  • Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
  • Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
  • FOR FILLING:
  • Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
  • Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.

RUSTIC THREE-CHERRY TART



Rustic Three-Cherry Tart image

Savor the brief cherry-growing season with this tart that is a symphony of sweetness.

Provided by Martha Stewart

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

Number Of Ingredients 11

10 ounces Bing cherries, pitted and halved
10 ounces golden cherries, pitted and halved
12 ounces sour cherries, pitted
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
Pinch of salt
1 large egg
1 tablespoon heavy cream
All-purpose flour, for work surface
Pate Brisee for Three-Cherry Tart
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
  • Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.
  • Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.

CHERRY-APRICOT CREAM CHEESE TART



Cherry-Apricot Cream Cheese Tart image

Categories     Dairy     Fruit     Dessert     Bake     Cream Cheese     Apricot     Cherry     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
1 cup plus 3 tablespoons all purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
For filling
1 8-ounce package cream cheese, room temperature
1 teaspoon grated orange peel
1/2 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 tablespoon all purpose flour
3/4 cup whole milk
2 cups fresh cherries (about12 ounces), pitted, halved
4 large apricots, halved, pitted, cut into 1/4-inch slices
1/2 cup apricot preserves

Steps:

  • Make crust:
  • Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
  • Make filling:
  • Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
  • Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
  • Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.

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