Best 2 Apricot Cream Tart Recipes
Welcome to the realm of delectable treats, where the apricot cream tart stands as a shining star. This tantalizing dessert effortlessly blends the sweet tang of apricots with the velvety smoothness of cream, nestled upon a crisp, buttery crust. Prepare to embark on a culinary journey as we uncover the secrets behind crafting the perfect apricot cream tart, transforming your kitchen into a haven of heavenly aromas and irresistible flavors. Let's dive into the world of this delightful treat and discover the key to creating a masterpiece that will captivate the senses and leave your taste buds yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND-APRICOT TART WITH WHIPPED CREAM
Rings of apricots top this tart for a flowerlike effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 16
Steps:
- Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
- Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
- Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
- Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
- Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
APRICOT CREAM TART
Categories Egg Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make dough:
- Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
- Make filling while dough chills:
- Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
- Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
- Bake tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
- Fill and bake tart:
- Reduce oven temperature to 350°F.
- Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
Tips:
- For the perfect pastry crust, use a combination of butter and shortening. This will create a flaky, tender crust that is not too greasy.
- When rolling out the dough, be sure to do so on a lightly floured surface. This will prevent the dough from sticking and tearing.
- Bake the tart shell until it is golden brown. This will ensure that the crust is cooked through and crispy.
- For the apricot filling, use fresh apricots if possible. If you are using canned apricots, be sure to drain them well before using.
- Simmer the apricots in the sugar and water until they are soft and syrupy. This will create a thick, flavorful filling.
- When pouring the filling into the tart shell, be sure to let it cool slightly first. This will prevent the filling from cracking.
- Top the tart with a dollop of whipped cream or a scoop of vanilla ice cream. This will add a delicious finishing touch.
Conclusion:
Apricot cream tart is a classic dessert that is perfect for any occasion. With its flaky crust, creamy filling, and fresh apricot flavor, this tart is sure to please everyone at your table. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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