Best 9 Glazed Apricot Tart With Frangipane Mini Tarts Tartlets Recipes

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Presenting a culinary journey that harmonizes the essence of sweet apricots, the richness of frangipane, and the delicate touch of tart dough. This article embarks on a quest to uncover the secrets of crafting the perfect glazed apricot tart with frangipane mini tarts tartlets. Join us as we unravel the intricacies of this delectable treat, exploring variations, techniques, and the art of creating a masterpiece that captivates both taste buds and eyes. Whether you're a novice baker seeking guidance or a seasoned enthusiast pursuing perfection, let this guide inspire you to embark on a baking adventure that results in an extraordinary glazed apricot tart that will leave a lasting impression on your palate and the memories of those who share it.

Here are our top 9 tried and tested recipes!

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.

FRESH FRUIT FRANGIPANE TART



Fresh Fruit Frangipane Tart image

Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 8

Number Of Ingredients 12

3 puff pastry rectangles
1 ½ tablespoons butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 large egg
¾ cup almond flour
¼ teaspoon fine salt
⅛ teaspoon vanilla extract
¼ teaspoon almond extract
3 pluots, or to taste
3 tablespoons apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  • Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
  • Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
  • Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
  • Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  • Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)



Glazed Apricot Tart With Frangipane (Mini Tarts - Tartlets) image

These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.

Provided by BecR2400

Categories     Tarts

Time 1h30m

Yield 3 dozen mini tarts, 36 serving(s)

Number Of Ingredients 17

1/2 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/4 cup finely ground almonds
1 1/2 cups all-purpose flour
8 -10 fresh apricots
3/4 cup sugar
4 tablespoons melted butter
6 tablespoons heavy cream
2 eggs, lightly beaten
1 teaspoon vanilla extract (or the beans scraped from 1 vanilla pod)
1/2 teaspoon almond extract
1/2 cup finely ground almonds
1 teaspoon finely minced fresh lemon zest
6 tablespoons apricot jam
2 -3 teaspoons water
icing sugar

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.

Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.3, Cholesterol 31.2, Sodium 27.5, Carbohydrate 14.6, Fiber 0.7, Sugar 9.1, Protein 1.9

INDIVIDUAL APRICOT TARTS



Individual Apricot Tarts image

Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.

Provided by Martha Stewart

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

Number Of Ingredients 6

1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 pound apricots, pits discarded, cut into 1/4-inch wedges
1/2 cup apricot jam

Steps:

  • In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
  • On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
  • Heat oven to 400 degrees. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.

APPLE TART WITH FRANGIPANE (ALMOND) FILLING



Apple Tart with Frangipane (Almond) Filling image

I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good.

Provided by evelynathens

Categories     Tarts

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup blanched almond
1/4 cup sugar
2 tablespoons butter
1 tablespoon vanilla
1 tablespoon dark rum
1 egg
1 pate brisee pastry dough (in my recipes)
2 lbs firm apples
1 tablespoon sugar
3 tablespoons butter, cut into pieces
1/3 cup apricot preserves
1 tablespoon calvados or 1 tablespoon brandy

Steps:

  • To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
  • Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
  • On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
  • Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
  • Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
  • Press rolling pin across top of ring to cut away excess dough.
  • Spread frangipane on dough.
  • Preheat oven to 400 degrees F.
  • Peel apples, cut in half, core, and cut into ¼ inch thick slices.
  • Set aside the larger center pieces of apple.
  • Coarsely chop end pieces (about 2 cups) and spread over frangipane.
  • Arrange apple slices in concentric circles over chopped apples.
  • Sprinkle top with 1 tblsp sugar and dot with butter.
  • Bake for 1 hour.
  • Remove ring and slide tart carefully onto serving platter while still hot.
  • Cool slightly.
  • Heat preserves, stirring constantly, over low heat.
  • Push through a fine sieve.
  • Add Calvados and combine.
  • Using a pastry brush, spread glaze over tart, thickly.
  • Cut into wedges and serve at room temperature.
  • Nice with a dollop of crème fraiche (in my recipes) or whipped cream.

Nutrition Facts : Calories 295.6, Fat 16.1, SaturatedFat 5.6, Cholesterol 36.4, Sodium 148.7, Carbohydrate 35.5, Fiber 3.6, Sugar 20.2, Protein 3.7

TARTE AUX ABRICOTS - GLAZED FRENCH APRICOT TART WITH ALMONDS



Tarte Aux Abricots - Glazed French Apricot Tart With Almonds image

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche.

Provided by French Tart

Categories     Tarts

Time 3h

Yield 1 Tarte aux Abricots, 8 serving(s)

Number Of Ingredients 17

75 g cold unsalted butter
175 g plain flour, sieved
zest of a lemon
1 tablespoon caster sugar
1 egg
splash cold water
650 g fresh apricots, not too ripe
2 tablespoons soft light brown sugar
6 tablespoons ground almonds
2 large free-range eggs
50 g caster sugar
1 vanilla pod
200 ml double cream or 200 ml whipping cream
5 tablespoons apricot jam
icing sugar
fresh edible flower
creme fraiche or cream

Steps:

  • Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
  • Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
  • Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
  • Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
  • Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
  • Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
  • Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
  • For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
  • Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.

Nutrition Facts : Calories 419.3, Fat 21.6, SaturatedFat 11.5, Cholesterol 124.8, Sodium 44.8, Carbohydrate 51, Fiber 2.9, Sugar 24.4, Protein 7.9

APRICOT-ALMOND TARTLETS



Apricot-Almond Tartlets image

These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 large egg yolk
1 to 2 tablespoons water
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1 large egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves

Steps:

  • In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE GLAZED APRICOT TARTS



White Chocolate Glazed Apricot Tarts image

------These delightful little tarts are full of delicious apricot flavour with an underlying hint of spice and orange flavour. Topped with roasted almonds they bake up beautifully. The chocolate drizzle is their crowning glory! Perfect for brunch or afternoon tea. --------

Provided by MarieRynr

Categories     Tarts

Time 31m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 cup dried apricot, cut into small pieces and firmly packed
1 1/2 cups water
3 tablespoons Cointreau liqueur (or grand marnier)
1/4 cup white wine
1/2 cup white sugar
1/2 cup soft light brown sugar
1 cinnamon stick
0.5 (425 g) packet frozen puff pastry (ready rolled, thawed)
2 ounces chopped roasted almonds
1 ounce demerara sugar
dusting ground cinnamon
2 ounces white Belgian chocolate

Steps:

  • To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
  • Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
  • Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
  • Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
  • Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
  • Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.

Nutrition Facts : Calories 557.1, Fat 22.4, SaturatedFat 4.6, Sodium 119.1, Carbohydrate 85, Fiber 3.9, Sugar 61.7, Protein 6.5

MINI APRICOT TARTES TATIN



Mini Apricot Tartes Tatin image

These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.

Provided by Martha Stewart

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

Yield Makes 12 tarts

Number Of Ingredients 6

4 tablespoons cold unsalted butter, room temperature, plus more for pan
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1/2 cup sugar
12 firm but ripe apricots, halved and pitted
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
  • Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
  • Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

Tips:

  • Make sure your apricots are ripe but not too soft. If they're too soft, they'll break down during baking.
  • If you don't have a pastry brush, you can use a spoon to spread the egg wash over the tart dough.
  • Keep an eye on the tart while it's baking. The glaze can burn easily, so you may need to reduce the oven temperature if it's browning too quickly.
  • Let the tart cool completely before slicing and serving. This will help the glaze set and prevent the tart from falling apart.

Conclusion:

This glazed apricot tart is a delicious and impressive dessert that is perfect for any occasion. The frangipane filling is rich and creamy, while the apricots add a sweet and tangy flavor. The glaze gives the tart a beautiful shine and helps to keep the apricots moist. Whether you're serving it for a special occasion or just a weeknight treat, this tart is sure to be a hit.

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