Apricot Orange Brunch Tart Ww Value 6 Points Recipes

FRESH APRICOT TART

Steps:

• Preheat the oven to 400°F.
• To make the crust, put the flour, almonds, confectioners' sugar, and salt in a food processor; pulse until the almonds are finely ground. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube, pulsing just until the dough comes together. Shape into a disk. On a lightly floured surface, roll out the dough to a 12-inch round; ease into a 9-inch removable bottom tart pan, pressing the dough against the side of the pan. Prick the dough with a fork. Roll a rolling pin over the rim of the pan to cut off the overhanging dough.
• Line the tart shell with a piece of foil; fill with dried beans or rice. Bake until set, about 20 minutes; remove the foil with the beans. Bake until golden, 10 - 12 minutes longer. Place the tart pan on a rack and let cool about 10 minutes.
• Spread the applesauce over the bottom of the tart shell. Arrange the apricots, cut side up, on top of the applesauce. Brush with the jam, then sprinkle with the pistachios. Bake until the apricots are tender and lightly browned, about 25 minutes. Let cool on a rack about 20 minutes. Remove the side of the pan and cut the tart into wedges. Yields 1⁄8 of tart per serving.

WARM APRICOT TART

Steps:

• Preheat the oven to 375 degrees F.
• Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
• Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
• Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
• Roll the dough to the desired size on a lightly floured work surface.
• Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

APRICOT-ORANGE BRUNCH TART

Steps:

• Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.
• Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
• In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.
• Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.
• Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.
• To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator.

VERLET'S APRICOT TART

Steps:

• Preheat the oven to 350°F (175°C).
• Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
• Make the pastry:
• In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
• Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
• Meanwhile make the filling:
• In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
• Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
• Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.