Queens Vlaai Apricot Tart Recipes

QUEEN'S VLAAI (APRICOT TART)

Steps:

• Sprinkle yeast over the ½ cup warm water in a large bowl.
• Let stand until foamy.
• Add butter, salt, ¼ cup sugar and 1 cup flour.
• Beat with a heavy spoon until dough is stretchy.
• Add ¾ cup more flour, stir until well blended.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, (8 minutes) adding just enough flour to prevent sticking.
• Place in a greased bowl, turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled in size.
• Meanwhile combine apricots, remaining ½ cup sugar, and the 1 ½ cup, water in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer stirring occasionally until apricots are tender when pierced.
• With a slotted spoon, transfer apricots to a bowl and let cool.
• Boil syrup, uncovered, over high heat until reduced to 1/3 cup, watching closely to prevent scorching.
• Set aside.
• Punch down dough and knead briefly on a lightly floured surface to release air.
• Pat into an 8-in round.
• Press dough evenly over bottom and ¾-inch up sides of well buttered 10- to 11-inch tart pan with a removable bottom.
• Arrange apricots, slightly overlapping, on dough.
• Pour syrup over fruit.
• Gently press edges down flush with the fruit.
• Bake on lowest rack at 375 until crust is evenly browned. About 40 minutes.

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.

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 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.