White Chocolate Glazed Apricot Tarts Recipes

HOMEMADE APRICOT TARTS

Steps:

• Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
• Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
• Stir, cool and store in refrigerator in an airtight container until ready to use.
• Add cream cheese and butter to the bowl of a stand mixer.
• Using the beater blade, combine ingredients on medium-high speed until well blended. Add vanilla, if using, and mix until incorporated. Turn mixer off, add flour and mix on low speed just until combined and a ball of dough forms. The dough should be thick.
• Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
• Preheat oven to 400 degrees.
• Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
• Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Remove pan from oven and cool completely on wire racks.
• When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.

APRICOT AND GANACHE TARTLETS

Steps:

• Sift flour, cocoa, and 3/4 teaspoon salt into a medium bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low, and add flour mixture in 3 additions, alternating with heavy cream, beginning and ending with flour. Shape dough into a rectangle, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Roll out dough between 2 sheets of lightly floured parchment to a 1/16-inch thickness. Refrigerate until firm, 15 to 20 minutes.
• Preheat oven to 350 degrees. Working in batches, line twenty-four 3-inch barquette molds (1/2 inch deep) and twenty-four 2 1/4-inch round tartlet molds: Cut out dough 3/4 inch wider than each shape on all sides, fit inside mold, and trim excess by rolling a rolling pin over tops. Place a matching mold over dough in each tart shell and press down gently. Freeze until tart shells are firm, about 20 minutes.
• Bake tart shells on baking sheets for 15 minutes with top molds still in place. Remove top molds and bake until tart shells are cooked through, 7 to 10 minutes more. Let cool completely in molds set on wire racks. Remove tart shells from molds.
• Transfer jam to a disposable pastry bag and snip a 1/4-inch opening. Pipe about 1 teaspoon jam evenly into the bottom of each tart shell.
• Transfer ganache to another disposable pastry bag or a resealable plastic bag and snip a 1/4-inch opening. Fill each tart shell. Let stand until set, about 2 1/2 hours at room temperature or 1 hour in the refrigerator. (Refrigerating tarts will make ganache set faster but be less shiny.)

WHITE CHOCOLATE GLAZED APRICOT TARTS

Steps:

• To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
• Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
• Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
• Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
• Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
• Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.

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.

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)

Steps:

• To Prepare Crust:.
• In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
• Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
• Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
• Preheat oven to 350°F.
• To Make Filling:.
• In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
• Spoon filling mixture into each crust.
• Pit and slice apricots. Arrange apricot slices over the top of each tart.
• To make glaze, mix apricot jam with a little water, brush over tops of fruit.
• Bake for 18 to 20 minutes or until lightly browned.
• Dust tops with icing sugar while still warm.