FRENCH APRICOT PASTRY RECIPE
Beautiful French apricot pastries made with store-bought puff pastry, pastry cream and tart apricots. The perfect easy treat to make for any Sunday brunch!
Provided by Beth Le Manach
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- The day before, make the pastry cream.
- In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
- In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
- Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
- Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
- Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
- Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
- At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
- Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
- Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
- To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly.
- Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
Nutrition Facts : Calories 259 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 88 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
EASY APRICOT PASTRIES
Make and share this Easy Apricot Pastries recipe from Food.com.
Provided by Miss Annie
Categories Breads
Time 30m
Yield 1 13x9inch pastry
Number Of Ingredients 6
Steps:
- Pat rolls out flat in a greased 9 x 13-inch dish.
- Spread with jam.
- Bake at 425ºF.
- for 15 minutes.
- While baking, mix sour cream, sugar, egg, and vanilla.
- Remove rolls and jam from oven.
- Reduce heat to 325ºF.
- Spread sour cream/egg mixture over jam.
- Bake 5 to 6 minutes longer.
APRICOT & ALMOND BISTRO TART
The simplest, most delicous apricot tart you'll ever make
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
- Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
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