INDIVIDUAL APRICOT TARTS
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
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.
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Hammad Kayani
[email protected]I've made these tarts several times now and they're always a hit! They're the perfect dessert for any occasion.
Tolani Olugbile
[email protected]These tarts were absolutely delicious! I would definitely recommend them to anyone who loves apricots.
Xusen gurey Xuseen muuse
[email protected]I'm not sure what went wrong, but my tarts didn't turn out very well. The crust was too thick and the filling was too runny.
Benard Mose
[email protected]These tarts were a bit too crumbly for my taste. I would recommend using a different recipe for the crust next time.
Sarim Malik
[email protected]I made these tarts for a special occasion and they were a huge success! Everyone loved them.
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[email protected]The presentation of these tarts was beautiful! I was really impressed with how they looked.
Sir Olunga
[email protected]These tarts were a bit too tart for my taste. I would recommend using a sweeter variety of apricots next time.
Ebrahim Dali
[email protected]I'm not much of a baker, but these tarts were surprisingly easy to make. I was really happy with how they turned out.
Yusufu Sennyangw
[email protected]These tarts were a bit more work than I expected, but they were definitely worth it. The end result was stunning and delicious.
Gopal Bahadur
[email protected]I'm not a big fan of apricots, but I really enjoyed these tarts. The almond extract really helped to balance out the sweetness of the apricots.
Suraiy Islam shoshi Shoshi
[email protected]These tarts were absolutely perfect! The crust was flaky and buttery, and the apricot filling was sweet and tart. I will definitely be making these again.
inaam khan
[email protected]The crust was a bit too thick for my liking. I would recommend rolling it out thinner next time.
Hinda Ali
[email protected]The tarts were a bit too sweet for my taste. I would recommend using less sugar in the filling.
wael al jabasini
[email protected]These tarts were so easy to make! I was able to whip them up in no time. The recipe was very clear and easy to follow.
Abul kalam cox
[email protected]I made these tarts for a party and they were a huge hit! Everyone raved about how delicious they were. The presentation was also very impressive.
Fabiano Geiseb
[email protected]These individual apricot tarts were a delightful treat! The flaky crust and sweet apricot filling were a perfect combination. I especially loved the addition of the almond extract, which gave the tarts a lovely nutty flavor.