Apricot Tart Easy Recipes

APRICOT TARTS

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.

APRICOT TART

Steps:

• Combine the water, sugar and vanilla bean and simmer for 15 minutes.
• Cut the apricots in half and remove the pits. Put them gently into the syrup and simmer until they are almost tender. Remove with a slotted spoon and place on a plate. Leave a couple of apricot slices in the syrup.
• Add the Amaretto to the syrup and continue to simmer until you have a thick glaze (about 15 to 20 minutes), mashing the remaining apricot halves with a spoon until they are amalgamated into the glaze.
• Just before serving, arrange the apricot halves on the pastry. Pour the glaze over the top and serve.

APRICOT TART-EASY!

Steps:

• -Heat oven to 350°F
• -Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
• -Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust.
• -Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.
• -Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack.
• -Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart. Set aside to cool completely.
• Garnish with blueberries or blackberries and serve.

EASY APRICOT TART

Steps:

• First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
• Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
• Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
• Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.

APRICOT TARTS

Steps:

• In a small mixing bowl, beat the butter, cream cheese and flour until blended.
• Cover and refrigerate for 1 hour.
• 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 muffins cups.
• Spoon apricot mixture into cups.
• Bake at 350° for 25-30 minutes or until browned.
• Cool for 10 minutes; before removing from pans to cool completely.
• For topping, in another small mixing 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.