FRENCH LEMON-APRICOT TART
If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
APRICOT LEMON VERBENA JAM
If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h35m
Yield 4
Number Of Ingredients 4
Steps:
- Finely chop apricots.
- Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
- Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
- Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g
APRICOT LEMON SOLE
Make and share this Apricot Lemon Sole recipe from Food.com.
Provided by southern chef in lo
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.
- Bake at 425ºF for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.).
- Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.
Nutrition Facts : Calories 181.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 131.1, Sodium 407.1, Carbohydrate 3.7, Fiber 0.2, Sugar 0.6, Protein 32.6
LEMON APRICOT BARS
Make and share this Lemon Apricot Bars recipe from Food.com.
Provided by Hey Jude
Categories Bar Cookie
Time 1h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- For the crust: mix flour and confectioners' sugar in a bowl; cut in the butter until crumbly.
- Preheat oven to 350°.
- Press the crumb mixture over the bottom of a 9x9-inch baking pan; bake for 30 minutes, let stand until cool.
- Reduce oven temperature to 325°.
- For the filling: spread the apricot preserves over the bottom of the crust.
- Beat the eggs in a mixer bowl until blended; add sugar, lemon juice, lemon peel, flour, baking powder and salt; beat until blended.
- Pour over the prepared layers; bake for 35 minutes; let stand until cool.
- Sprinkle with confectioners' sugar to taste; cut into bars.
Nutrition Facts : Calories 198.1, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 77.9, Carbohydrate 28.6, Fiber 0.4, Sugar 18.4, Protein 2.4
APRICOT - LEMON JAM
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.
Provided by Susiecat too
Categories Lemon
Time 1h15m
Yield 1 pint, 32 serving(s)
Number Of Ingredients 3
Steps:
- Don't worry about the skin, which disappears in the course of cooking.
- Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
- Stir it frequently enough that it doesn't stick to the bottom of the pot.
- You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
- Wash and can according to canner instructions.
- Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
APRICOT LEMON SOLE
This apricot sauce is a wonderful compliment to these lightly-battered sole filets.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 12
Steps:
- Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.
- Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
- Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 26.9 g, Cholesterol 101 mg, Fat 2.6 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 0.7 g, Sodium 412.8 mg, Sugar 14.6 g
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