Best 12 Apricot Pecan Tart Recipes

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Apricot pecan tarts are a delightful pastry that combines the tangy sweetness of apricots with the nutty crunch of pecans. The combination of flavors and textures creates a treat that is perfect for any occasion, from a casual gathering with friends to an elegant dinner party. Whether you are a seasoned baker or a novice in the kitchen, this guide will provide you with all the information you need to create a delicious apricot pecan tart.

Let's cook with our recipes!

APRICOT TART



Apricot Tart image

Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

Provided by Martha Stewart

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

Yield Makes two 9-inch tarts

Number Of Ingredients 9

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
  • In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
  • Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
  • Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

APRICOT TARTE TATIN



Apricot Tarte Tatin image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup unbleached all-purpose flour
6 tablespoons cold unsalted butter cut into small pieces
1 teaspoon sugar
A pinch of salt
About 2 tablespoons ice water
2 pounds apricots
2 tablespoons unsalted butter
1/2 cup sugar

Steps:

  • Make the pastry. In a food processor, combine the flour, butter, sugar and salt. Process until the mixture looks like coarse bread crumbs (about five seconds). Add the cold water and process briefly, turning the machine on and off, until the mixture looks like small peas. Do not allow to become a ball in the machine.
  • Turn mixture out onto lightly floured board and knead lightly until it holds together. With heel of palm of your hand, flatten it into a thick pancake about six inches across. Wrap it in plastic and refrigerate for at least 20 minutes. It will keep unfrozen up to three days before being used.
  • Cut apricots in half and remove pits. Melt butter and sugar in nine-inch cast-iron skillet. Arrange apricot halves in circles on top and cook over moderate heat, without burning, until sugar begins to caramelize. Be careful not to burn. Cool completely.
  • Roll out pastry into 10-inch circle. Place it on top of apricots, cutting off excess dough. Put edges down over fruit. Refrigerate for 30 minutes.
  • Preheat oven to 425 degrees.
  • Prick the pastry all over with the point of a knife. Bake for 20 to 25 minutes until the pastry is cooked.
  • Cool and turn out onto a plate. Do not be dismayed if some of the apricots stick to pan; simply scrape them off and put them on top of pastry.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 40 milligrams, Sugar 24 grams, TransFat 0 grams

APRICOT PECAN TASSIES



Apricot Pecan Tassies image

The apricot filling makes these adorable little tarts extra special. They never last long when I fix them for the holidays. - Paula Magnus, Republic, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

1/2 cup plus 1 tablespoon butter, softened, divided
6 tablespoons cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup diced dried apricots
1/3 cup chopped pecans

Steps:

  • In a small bowl, cream 1/2 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. , Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside. , Roll dough into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Drop a teaspoonful of apricot mixture into each cup. Bake at 325° for 25-30 minutes or until golden brown. Cool in pans on wire racks.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT TARTS



Apricot Tarts image

These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Steps:

  • In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.

Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT-CHOCOLATE PECAN PIE BITES



Apricot-Chocolate Pecan Pie Bites image

These mini pecan bites are the perfect finger food for dessert, enticingly addictive. One bite and they'll be asking, "what is that in there?" For planning purposes, figure 2 or 3 (maybe more) per person.

Provided by lutzflcat

Categories     Desserts     Pies     Pecan Pie Recipes

Time 30m

Yield 15

Number Of Ingredients 8

1 (1.9 ounce) package mini phyllo tart shells (such as Athens®)
¼ cup apricot preserves
2 tablespoons mini chocolate chips
½ cup chopped pecans
¼ cup brown sugar
2 tablespoons half-and-half
1 tablespoon honey
½ teaspoon rum extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
  • Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
  • Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
  • Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 11.9 g, Cholesterol 0.7 mg, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13.2 mg, Sugar 8 g

WARM APRICOT TART



Warm Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 6 to 8 servings

Number Of Ingredients 17

2/3 recipe Pate Sablee, recipe follows
1/2 recipe Almond Cream, recipe follows
10 Fresh Apricots (or canned)
1/4 cup slivered almonds
Confectioner's sugar, for dusting
1/4 cup almond flour
Scant 2 cups cake flour
Generous 1/2 cup cold unsalted butter
Pinch salt
3/4 cup powdered sugar
l large egg
To make almond flour:
1 cup (125 grams) slivered almonds
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1/2 cup plus 1 tablespoon room temperature unsalted butter
1 large egg

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
  • Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
  • Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
  • Roll the dough to the desired size on a lightly floured work surface.
  • Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
  • It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
  • Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

APRICOT PECAN TASSIES



Apricot Pecan Tassies image

I've made these great one-bite apricot pecan "pies" for my Christmas gift trays for a couple of years and always get rave reviews. I love the dried apricots, but you could substitute almost any dried fruit you like. I got this recipe from a Christmas Cookie cookbook that credits the recipe to the California Apricot Advisory Board.

Provided by MarlaM

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup butter, cut into pieces
6 tablespoons reduced calorie cream cheese
3/4 cup light brown sugar, firmly packed
1 egg, lightly beaten
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/4 teaspoon salt
2/3 cup dried apricot halves, diced (about 4 oz)
1/3 cup pecans, chopped

Steps:

  • For Base:.
  • In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
  • For Filling:.
  • Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
  • Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

Nutrition Facts : Calories 105.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 20.2, Sodium 60.9, Carbohydrate 13.2, Fiber 0.6, Sugar 8.7, Protein 1.1

PECAN-APRICOT TORTE



Pecan-Apricot Torte image

A drum-shaped nut grinder is the best tool for grinding pecans. You can also use a food processor; add one tablespoon of the flour, and process in pulses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

Unsalted butter, for pans
2/3 cup sifted plus 1 tablespoon cake flour, (not self-rising), plus more for pans
1 1/2 cups pecans
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 large eggs, separated, room temperature
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 3/4 cups chunky apricot preserves
1/2 cup dried apricots
Confectioners' sugar, for decorating

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9-inch springform pan. Toast pecans for 5 to 6 minutes, or until they release their aroma. Cool completely, and grind to a fine powder. Place in a bowl; combine with flour, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with half the granulated sugar until mixture is thick and pale and holds a 1-second ribbon. Beat in vanilla, and set aside.
  • In a clean bowl, whip egg whites until they just hold stiff peaks. Add remaining sugar; beat until stiff peaks form again.
  • Stir 1 cup of the whites into yolk mixture. Place a quarter of remaining whites on top, and sprinkle with a quarter of the flour-nut mixture. Fold in quickly. Repeat until both flour and whites are used up. Turn batter into pan, and bake until a cake tester comes out clean, about 35 minutes. Cool in pan on a wire rack for 10 minutes, then unmold.
  • When cake is completely cool, invert and split into two layers with a serrated knife. Warm preserves; spoon 1 1/2 cups onto bottom layer. Replace top layer. Strain remaining preserves, and brush onto sides. Decorate cake with confectioners' sugar. Note: To make a chunkier preserve filling, simmer 1/2 cup dried apricots cut in pieces in water until soft, and add to warm preserves.

APRICOT-PECAN UPSIDE-DOWN CAKE



Apricot-Pecan Upside-Down Cake image

Categories     Cake     Fruit     Dessert     Bake     Apricot     Cherry     Pecan     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

For topping
5 tablespoons unsalted butter
3/4 cup (packed) golden brown sugar
7 fresh cherries, halved, pitted
1/3 cup chopped pecans
7 large apricots, halved, pitted
For cake
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
Whipped cream

Steps:

  • Make topping
  • Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
  • Make cake
  • Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
  • Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
  • Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream

APRICOT TARTS



Apricot Tarts image

Make and share this Apricot Tarts recipe from Food.com.

Provided by Mom2Rose

Categories     Tarts

Time 45m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
3/4 cup dried apricot, finely chopped
3/4 cup water
1/3 cup pecans, chopped
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Steps:

  • In a small mixing bowl, beat the butter, cream cheese and flour until blended.
  • Cover and refrigerate for 1 hour.
  • In a small saucepan, bring apricots and water to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes; drain.
  • Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.
  • Shape dough into 24 balls.
  • Press onto the bottom and up the sides of greased miniature muffins cups.
  • Spoon apricot mixture into cups.
  • Bake at 350° for 25-30 minutes or until browned.
  • Cool for 10 minutes; before removing from pans to cool completely.
  • For topping, in another small mixing bowl, beat cream cheese and butter until smooth.
  • Beat in vanilla.
  • Gradually beat in confectioners' sugar until smooth.
  • Spoon a dollop onto each tart.
  • Store in the refrigerator.

Nutrition Facts : Calories 116.2, Fat 7.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 46.4, Carbohydrate 12.6, Fiber 0.6, Sugar 7.8, Protein 1.2

APRICOT TART WITH PISTACHIOS



Apricot Tart With Pistachios image

Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (16-ounce) package phyllo sheets, thawed (about 18 sheets)
3/4 cup melted butter
1 cup/320 grams best-quality apricot jam, or use orange marmalade
1/2 cup/50 grams chopped pistachios or walnuts
8 large apricots (1 1/2 pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
1/3 cup/67 grams granulated sugar

Steps:

  • Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
  • Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
  • Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
  • Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
  • Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
  • Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

APRICOT-PECAN SWEET POTATOES



Apricot-Pecan Sweet Potatoes image

This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago

Provided by melly

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 10

3 pounds sweet potatoes, peeled and cut into chunks
1 cup packed brown sugar
5 teaspoons cornstarch
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons butter
½ cup chopped pecans

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
  • Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g

Tips:

  • To achieve the perfect crust, use a combination of butter and shortening. Butter adds flavor, while shortening helps to create a flaky texture.
  • If you don't have a pastry blender, you can use two knives to cut the butter and shortening into the flour.
  • Be sure to chill the dough before rolling it out. This will help to prevent it from becoming too sticky and difficult to work with.
  • When filling the tart shell, leave a 1/2-inch border around the edges. This will help to prevent the filling from bubbling over.
  • Bake the tart until the crust is golden brown and the filling is set. This usually takes about 30-35 minutes.
  • Let the tart cool completely before slicing and serving. This will help to prevent the filling from becoming runny.

Conclusion:

Apricot pecan tart is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With its sweet and tangy filling and flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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