Best 9 Apricot Raspberry Frangipane Tart Recipes

APRICOT FRANGIPANE TART

Steps:

• 1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3-4cm (1¼-1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up. 2 First make the pastry, either by mixing the flour and butter in a food processor or by hand - rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½-1 tablespoon of water. Mix until the dough just holds together. 3 Roll the pastry out on a floured surface as thinly as possible, 1-2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork. 4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand. 5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots. 6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45-50 minutes until the pastry is crisp and the tart is golden brown. 7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set. 8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold. TIPS: Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper. An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.

APRICOT-RASPBERRY FRANGIPANE TART

Steps:

• Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in food processor until combined. Add butter; process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.
• Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang; fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
• Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.
• Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
• Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.
• To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

APRICOT-RASPBERRY TARTLETS

Steps:

• Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
• Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)

Steps:

• To Prepare Crust:.
• In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
• Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
• Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
• Preheat oven to 350°F.
• To Make Filling:.
• In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
• Spoon filling mixture into each crust.
• Pit and slice apricots. Arrange apricot slices over the top of each tart.
• To make glaze, mix apricot jam with a little water, brush over tops of fruit.
• Bake for 18 to 20 minutes or until lightly browned.
• Dust tops with icing sugar while still warm.

APRICOT & RASPBERRY TART

Steps:

• Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
• Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
• Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.

RASPBERRY AND FRANGIPANE TART

Steps:

• Preheat oven to 200C/400°F.
• Roll out the pastry and use it to line a 25cm tart tin.
• Prick the base lightly all over with a fork and refrigerate again until firm.
• Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
• Gradually add the eggs and yolks, beating well after each addition.
• Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
• Spread the jam evenly over the base of the chilled pastry case.
• Sprinkle with the raspberries so that they are evenly spaced.
• Pile the frangipane over the raspberries and use a spatula to smooth it.
• Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
• Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
• Dust with icing sugar just before serving.

APRICOT TART WITH PISTACHIO FRANGIPANE

Steps:

• Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.
• Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.
• Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
• Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.
• Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.
• Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.
• While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.
• Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.

APRICOT & PISTACHIO FRANGIPANE TART

Steps:

• First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.
• Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry - you will need to work quite quickly when it comes up to room temperature. Don't worry if it tears or breaks, just patch it up - it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.
• To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.