APRICOT & PISTACHIO FRANGIPANE BLONDIES
Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
- In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
- Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.
Nutrition Facts : Calories 330 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein
APRICOT AND PISTACHIO RICOTTA CAKE
Make and share this Apricot and Pistachio Ricotta Cake recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and grease a 10-inch springform pan with the pat of butter.
- In a food processor (or in a large mixing bowl if you choose to do this by hand), combine the remaining butter and the 1 cup sugar and process until creamy. Add the eggs one by one, the ricotta, and the vanilla extract and mix between each addition.
- In a medium mixing bowl, sift together the flour, salt, and baking powder. Add the flour mixture and orange zest to the egg mixture. Mix until just combined; the batter will be thick. Fold in half of the pistachios (reserve the other half for topping) and pour the batter into the prepared pan, levelling the surface with a spatula.
- Arrange the apricots skin side down over the batter in a regular pattern. It's ok to crowd them a little; they will shrink as they bake. Sprinkle with the remaining tablespoon of sugar and the remaining pistachios.
- Bake for 1 hour, until a knife inserted in the centre comes out clean. Transfer the pan to a cooling rack and let rest for 10 minutes. Run a knife around the pan to loosen the cake, unclasp the sides of the pan, and let cool completely before serving. The cake tastes best fresh out of the oven, but it will keep for 2 days at room temperature, wrapped tightly in foil.
Nutrition Facts : Calories 506.6, Fat 22.5, SaturatedFat 11.1, Cholesterol 115.9, Sodium 391.6, Carbohydrate 65.1, Fiber 3.2, Sugar 30.9, Protein 12.8
APRICOT TART WITH PISTACHIOS
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
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.
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