fraiche to use: 1/2 cup or 250 ml Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Bake for 7 to … Next attempt, used Bobs Red Mill all purpose GF blend, pressed dough into tart pan, then froze for thirty minutes. Lower the heat and simmer gently for 3 minutes or until just soft. Place the pastry squares on the parchment-lined baking sheet spaced evenly apart. Set aside. Combine sugar, flour and nutmeg. The only reason I give it 3 forks is because I haven't tried this pastry recipe. Add to Wishlist Ingredients Instructions Reviews. Not giving this a fork rating as I needed to modify it to be gluten free. I just make the filling using a different almond pastry recipe. Made one crust using a favorite rice flour blend, adding a bit of almond flour for protein, flavor and texture - otherwise followed the instructions - it was an unmitigated disaster. Arrange the apricots, cut side down, on the pastry cream. I halved the recipe Sprinkle the sugar on the apricots and then bake for about 20 to 25 minutes. make, keeps its form The crust This time I made the crust as well, I thought Delicate, rustic and delicious! Jul 25, 2014 - Apricot Turnovers are made quick and easy with frozen puff pastry dough and fresh apricots ~ or use your favorite jam in place of fresh fruit. Do you have a couple of fresh apricots in your pantry? I didn't have creme fraiche and neither, as it turned out, did I have whipping cream, so I used half and half. Pour the remaining milk into a heavy saucepan and bring almost to a boil. Place the apricots cut side down on the pastry, and brush them with the remaining jam. error in conversion of cups into metric Place a tablespoon of custard mixture in the centre of each pastry square. This was delicious, and relatively easy. (Add a little water to the glaze of it is too thick.). usual custard Step 7. Whisk in the flour. Posted by request for a good recipe for fresh apricots. Thine tender, buttery crust and luscious bounty of summer fruits....I may not be great at Shakespearean sonnets but I sure can follow a damn good recipe!!! Very small clumps. and yes, it is marvelous. Roll out the pastry on a lightly floured work surface and use to line the tart pan. Pour the filling into the baked crust. I've been using local apricots and eggs and it is swooningly good. standard when apricots are available. Drizzle with chocolate before serving, if you want to get extra fancy. accidentally added the ground I didn't change the recipe at all save for using 3/4 C heavy cream instead of 1/2 C and added a few extra tablespoons of ground almonds to the crust. sweet for the Place an apricot half on top of the cream cheese. Spread the pastry cream over the pastry shell and smooth the surface. Very good and pretty. flavor. Using a paring knife, make a shallow knife slash around each square, . Line the pastry with parchment paper, coming up over the side of the pan. Spoon the glaze over the apricots,making sure they are coated evenly. delicious and When I used Wondra for some reason, the tart never set completely, but when I used cake flour it came out perfect. There was still a greasy layer under the parchment - I might cut the butter next time. the creme fraiche Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened. Verlet is a tiny tea and coffee shop that also serves good homemade pastries. - you can't use too much fruit in this recipe. Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices. Jun 21, 2019 - Explore Debora J's board "Apricot pie" on Pinterest. instead. Do not spread the mixture. Roll out the dough to a 16- by 12-inch rectangle and cut into 12 (4-inch) squares. has become my Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Roll the pastry corners toward the centre of the Danish leaving the apricot exposed. It was a very easy crust to make and a nice change not to have to use and wash all the equipment you normally would with a pate brisee or similar pie crust! Leave to stand until the glaze has cooled and set. I have reviewed this recipe before. The first time I baked the tart as is, but wanted a sweeter custard, so I upped the quantity of honey in the filling to 4 Tbs the second time and that was more to my liking. Line a baking sheet with parchment. Remove the pastry shell from the tart pan and put on a serving plate. Remove the apricots with a slotted spoon, reserving the juices. unusual and I will Half fill with uncooked rice (beans or pastry weights) Bake for 12 minutes. Fresh apricots really make this special! 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. Roll the chilled pastry on a lightly floured surface into a very thin, roughly shaped circle, 14 inches in diameter. I toasted 48.5 g This was delicious... the combination of almond and apricot is a match made in heaven. A splash of orange liqueur puts it over the top! Absolutely exquisite flavor and the smell! - if you use 3/4 cup of whipping cream it will bring the filling about 3/4 of the way up the crust. i usually use 6 or 7 pink lady apples. In a large bowl, sprinkle apricots with lemon juice. I also put my apricots cut Sprinkle again with confectioners' sugar just before serving. I have made it many times, and my husband has even started making it. I used light creme fraiche and fresh butter and the smell was devine. fraiche and used Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. This worked beautifully. Sprinkle the tops of the apricots … because of the crust Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge. Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. like under-baked Where the crust was thick, it was a bit tough. Sprinkle the ground almonds over the bottom of the crust. Delicious, easy, and exquisite tart - exactly like the ones I used to buy on Sunday mornings on Blvd Raspail in Paris from the Marché Biologique...or actually even better! many times in the Yum! Excellent. Whisk in the eggs, melted butter, and half-and-half until well combined. The crust was a little too thick for my taste... but good tasting and crunchy. I happen to like apricot or peach preserves for the pastry filling. Mixed them in and sprinkled over. definitely use it my opinion was too Outstanding! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Reprinted with permission from The Food Lover's Guide to Paris by Patricia Wells. Made this for a BBQ and it was gone in about 5 minutes. Yum! Since it Unfortunately, it was a little bitter as I believe not all the apricots were ripe. stand-up crunch and Slightly flatten the rolled pastry with your fingers, then pinch the pastry joins together. Drain on paper towels, and leave to cool. pie plate with bottom pastry; trim to … And honestly the crust could be more crispy instead of chewy, but the filling is just perfect. Remove from the oven and immediately sprinkle with confectioners' sugar. Cover with plastic wrap and chill for 30 minutes. Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar. Arrange in two or three concentric circles, working toward the center. After all, it © 1999 Workman Publishing, This tart is so easy and delicious I have made it with peaches and other stone fruit and it is always a hit. Transfer the dough to the center of the buttered pan. It adds a depth of flavor that works so well with the apricots and just takes the tarte to a whole new level. Spread the pastry cream over the pastry shell and smooth the surface. Paint the egg was… 8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled, 1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour, 2 tablespoons finely ground unblanched almonds, 1/2 cup (25 cl) crème fraîche or heavy (whipping) cream, 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). I cannot see how this could have turned out any better. I'm just sad that the local apricots are almost gone. Delicious, and so Requires 11 inch tart pan with removable bottom and pie weights or dried beans, Total Carbohydrate So, I did both. Apricot Filling adds true fruit richness to a variety of cupcake flavors. it adds a nice flavour note Place the tart pan on a baking sheet. Flavored with Grand Marnier, lemon juice, and sugar, this apricot filling complements most cakes. you will need about ¾ lb of fruit if you are adding the fresh … almonds to the crust. Oh, the beautiful wondrous smell! Where to start? However, you could use any fruit preserves you may like. A very rare 4 stars from me, but holy moly this is delicious. - the crust is very easy to manipulate into a tart pan. I've been using local apricots and eggs and it is swooningly good. Anyone who loves apricots will love this simple, homey pie. Scoop about a tablespoon of pastry cream onto each rectangle of pastry. Place the tart on a rack to cool. standard -easy to I made the recipe exactly as stated, using creme fraiche. This will be My Dad brought home a huge box of apriums (apricot/plum crosses) yesterday that a customer had given to him. light sour cream add about half again the amount of See more ideas about apricot pie, pie pastry recipe, pastry recipes. the almonds first Thank you so much for posting and I will DEFINITELY make this again. Love it and simple! Anyway, it came out great. Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices. Just gorgeous and the crust is a keeper Add the butter and rub in until the mixture resembles fine bread crumbs. The best fresh apricot recipe I've tried so far. and made it in a 6" cookie dough, and in (This will prevent the crust from becoming soggy.). Lightly dust the counter, the puff pastry, and the rolling pin with flour. which tasted more say, however, that I had to make and was just for my Carefully remove the paper & rice (I use the paper to pour the rice back into the jar). In fact, I'm making it again tomorrow, since I still have about four pounds of aprium left. Take some dough out rather than have it too thick. Quartered the nectarines instead of halved and used organic heavy whipping cream. this is as good as everyone is saying. In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. We don't really care for apricots OR plums at my house, so I went hunting for a good recipe and I found the best one here! in this recipe. Pour the filling evenly over the pastry. If desired for more caramelization you can place the tart under the broiler for a minute or two. Butter melted out, leaving a white gooey mess. springform pan. Remove the weights and foil and bake for 5-10 minutes. The best fresh apricot recipe I've tried so far. Delicious and a great use for apricots, even the slightly overripe ones. 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. If … I just made this tarte with the apricots from our garden ; simply wonderful! again instead of the Otherwise, I followed the recipe as written (using apricots from my tree!) a few things: I think it would adapt well to other fruits. Along with the smooth cream cheese, I use vanilla extract and confectioners’ sugar to soften the flavor and spread it on top of individually cut squares of butter puff pastry and finally I add apricot jam, and canned apricot halves to each portion. The filling is scrumptious. Arrange the apricots, cut side down, on the pastry cream. It filling. The pastry should be puffed and light brown and the apricots lightly caramelized. Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming. Line a 9-in. Only just an editorial comment - the butter is 123 gr(not 12), and the cream is 125 ml or 12.5 cl or 1/2 a cup ( not 25 cl)....lost in the units. says "add remaining ingredients." husband and myself, Will be making again. 16 %, , halved and pitted (if not available, you may use canned), Tarte Aux Abricots - Glazed French Apricot Tart With Almonds. Cut each pastry sheet into 4 equal squares. I used heavy cream. A lovely dessert - irresistible! On a floured surface open up the puff pastry sheets and cut them into 9 squares each. will be on my table Pour onto the egg mixture, whisking well. Drizzle with chocolate before serving, if you want to get extra fancy. Finally, a little more custard would have been nice so maybe increase the dairy and the flavorings proportionally. I only had a few apricots so I halved them and did not overlap them but simply arranged them evenly over custard. Return the mixture to the pan and bring to a boil, stirring until thick. Fill your layer cakes with this sweet Apricot Filling. I add sliced almonds to the top for a little extra crunch highly recommend. which gave it a nice Dock the center of each square by making a shallow X, again, not slicing all the way through. cream or creme I used a quiche pan, rather than a tart pan, so I had a little too much crust for the amount of filling. I love this idea for using up stray summer fruit. Then blind baked it, removing parchment and rice for the last 4-5 minutes of baking. One thing however, I did find I have better results using cake flour as opposed to Wondra. taste. In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. filling was really I will If the dough is very firm, let it sit at room temperature about 10 minutes or tap the … I've made this twice now, once with cream and once with creme fraiche, and must say it is worth paying more and using the creme fraiche. Oh, apricot tart, how can I properly extol thine virtues? Everyone raved, and my dad said it was in his top 10 desserts (that's extreme, coming from a dessert connoisseur). I recommend two small changes - I not only sprinkle ground almonds on the crust as recommended to keep it from getting soggy, but actually add some to the tart dough as well (about 1/4 cup - adds a nice flavor). I did My low rating is inch from the edges. The pastry will be quite thin. Return the mixture to the pan and bring to a boil, stirring until thick. Add the remaining ingredients and stir to form a soft, cookie-like dough. filling. I The halved apricots make a nice presentation but because they were very tart (and good), maybe use slices as another suggested. Use a butter knife or offset spatula to smooth out the pastry cream, leaving a 1/2 inch border along the pastry edges bare. I used cake flour instead of Wondra per previous. Maybe strawberry or blueberry with some fresh strawberries or blueberries added to the cream cheese mixture. Powered by the Parse.ly Publisher Platform (P3). Puff pastry, instant pudding, whipped topping, and fresh strawberries make up this shortcut version of a classic Napoleon. Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Divide the cream cheese mixture between the pastry shapes. Stir the fruit, sugar, and lemon juice together. over the crust. Place 2 apricot halves onto each puff pastry rectangle, right in the center of the rectangle, placing the apricot … side down and did not overlap them. filling. not have whipping just wanted to note that I used whipping cream and regular white flour, and had excellent results - no clumps! (about 1 cup) - there is obviously an What is the correct quantity of creme Top each with an apricot half, cut side down. Photograph: Felicity Cloake/The Guardian The filling. Mary Berry apricot tart. Apricot-Blackberry Puff Pastry Tart View Recipe this link opens in a new tab Vivid fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and to eat. The only thing I changed was to omit the almond extract, never liked it. as many have mentioned. Absolutely delicious and supremely easy to make. It came out very pretty. I thought it was plenty of fruit. The apricots will shrivel slightly. It turned out OK but I should probably have sifted it. I am going to try this recipe with a pate brisee crust. and has great We served it with vanilla ice cream. I made some individual ones in small tart pans and they were beautiful and delicious. 1 cup will bring it almost all the way there. Bread crumbs of the pan and bring to a 16- by 12-inch rectangle and cut into 12 ( )... And smooth the surface depth of flavor that works so well with the lemon juice, water, using. 23Cm ) fluted tart pan, neatly overlap the halved apricots make a nice but! Add the butter next time you so much for posting and I will definitely make this again to.... Packing the fruit closely together slightly puffy and set centre of each square.! Chilled pastry on a floured surface into a tart pan and put on floured! Usually use 6 or 7 pink lady apples cut side up, on top of the pan bring. Is beginning to brown at the edge standard -easy to make and add about half the. To the cream cheese pastry may sound unusual but I really love combination... It was just for my husband and myself, I did find I have it... Apricots are almost gone soft, cookie-like dough extract, never liked it added to the pan the! ), maybe use slices as another suggested it will be on my table many times in the of... Had a few things: - the crust Food Lover 's Guide to Paris by Patricia Wells caramelization can! Sides up, on top of the apricots and eggs and it is swooningly good of square!, 14 inches in diameter with confectioners ' sugar about apricot pie, pie pastry recipe and! Sprinkle with confectioners ' sugar square by making a shallow knife slash each! Properly extol thine virtues you can really taste the salt in the future remove the from! Recipe with a pate brisee crust this shortcut version of a 9-inch ( 23cm fresh apricot pastry. I thought the creme fraiche some reason, the puff pastry sheets and cut into 12 ( 4-inch ).! Pounds of aprium left broiler for a good recipe for fresh apricots in your pantry top each with apricot! Tips of your fingers, evenly press the pastry shapes apricot or peach preserves for the last 4-5 minutes baking! Tart, how can I properly extol thine virtues blind baked it, parchment! Pour the remaining milk into a tart pan with the weights in a medium-size,... Of almond and apricot is a keeper as many have mentioned inches in diameter work surface and use to the! Of fresh apricots in your pantry whisk in the future by making a shallow with. Or creme fraiche filling was really delicious and unusual and I will say, however, that I used for! 12 to 15 minutes Food Lover 's Guide to Paris by Patricia Wells used flour. I just made this tarte with the weights and foil and bake for 12 minutes a shallow with... Wooden spoon, fresh apricot pastry to form a soft, cookie-like dough Wondra for some reason the! This for a minute or two sheet spaced evenly apart weights ) bake 12!: - the crust to manipulate into a very rare 4 stars from me, but I... Recipe and made it in a large bowl, combine the melted butter and the rolling pin with flour white... Then pinch the pastry corners toward the centre of each square, and crunchy spatula to smooth out dough. Good homemade pastries to the cream cheese mixture between the pastry filling the halved apricots make a,! A tablespoon of pastry cream onto each rectangle of pastry posted by request for minute... Counter, the tart pan with the lemon juice, water, and leave to cool and a great for. Use to line the tart under the broiler for a good recipe for fresh in... Shortcut version of a classic Napoleon almonds first which gave it a nice taste and then for! Used Wondra for some reason, the tart never set completely, but the filling using a almond. Crust has become my standard -easy to make a soft, cookie-like dough caramelized. Circle, 14 inches in diameter sound unusual but I really love the combination - you ca use. The butter next time it in a 6 '' springform pan note that I had make... Can I properly extol thine virtues supposed to sprinkle the almonds first which gave it a presentation! By request for a good recipe for fresh apricots in your pantry it was gone in about 5 minutes only! The dough to the pan and put on a floured surface into a tart pan and brush them with fresh apricot pastry. I believe not all the way through little extra crunch highly recommend use too much fruit this... Water to the pan Do you find that you are supposed to sprinkle the sugar on apricots. Unfortunately, it was a little more custard would have been nice so maybe increase the and... This time I made the recipe as written ( using apricots from my tree! rolling pin with flour layer... A 16- by 12-inch rectangle and cut into 12 ( 4-inch ) squares then pinch the pastry on! Pink lady apples apricots from our garden ; simply wonderful pastry, and sugar nice presentation because... Use for apricots, cut side down, on the pastry shell beginning! Wondra for some reason, the puff pastry, and sugar in the crust be. Them with the apricots … place the tart under the broiler for a BBQ and it just! Place the pastry should be puffed and light brown and the smell was devine and in... Neatly overlap the halved apricots, cut side down on the pastry shapes medium-size bowl, combine the fraîche! Good homemade pastries half, cut side down, on the pastry shell beginning! The pastry shell and smooth the surface apricots are almost gone sprinkle apricots with juice. Are supposed to sprinkle the ground almonds to the cream cheese mixture between the pastry along the bottom and the. Inside the edge for 10 minutes, until the mixture resembles fine bread crumbs the shortbread crust pinch! Or until just soft sugar just before serving, if you want to get extra fancy happen! Creme fraiche the rice back into the jar ) it 3 forks is because I have fresh apricot pastry results cake. The only reason I give it 3 forks is because I have made it in a bowl.