Best 2 Apricot Cream Tart Recipes
Indulge in the delightful Apricot Cream Tart, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat features a buttery, flaky crust filled with a creamy, velvety apricot filling, topped with fresh apricot slices and a delicate glaze. The tart's vibrant orange hue is a testament to the ripe, juicy apricots used in its creation. Each bite offers a burst of sweet-tart apricot flavor, complemented by the rich, creamy filling and the flaky crust. This recipe provides step-by-step instructions for making the tart from scratch, ensuring a perfect balance of flavors and textures. Additionally, the article includes variations such as a gluten-free crust and a vegan filling, catering to diverse dietary preferences. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will empower you to create an unforgettable Apricot Cream Tart that will impress your family and friends.
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ALMOND-APRICOT TART WITH WHIPPED CREAM
Rings of apricots top this tart for a flowerlike effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 16
Steps:
- Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
- Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
- Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
- Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
- Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
APRICOT CREAM TART
Categories Egg Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make dough:
- Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
- Make filling while dough chills:
- Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
- Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
- Bake tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
- Fill and bake tart:
- Reduce oven temperature to 350°F.
- Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
Tips:
- For a flawless crust, use a food processor to blend the ingredients until they resemble coarse crumbs. Then, add just enough ice water to bring the dough together. Avoid overworking the dough, as this can make it tough.
- To prevent the crust from shrinking during baking, chill it for at least 30 minutes before rolling it out. You can also use a pie weight or dried beans to weigh down the crust while it bakes.
- When making the apricot filling, be sure to use ripe, juicy apricots. If you can't find fresh apricots, you can use dried apricots that have been soaked in hot water until softened.
- To make the cream filling, use heavy cream that has been chilled for at least 30 minutes. This will help the cream whip up light and fluffy.
- When assembling the tart, be sure to spread the apricot filling evenly over the bottom of the crust. Then, top with the cream filling and smooth it out. Finally, arrange the apricot slices on top of the cream filling.
- Bake the tart until the crust is golden brown and the cream filling is set. This will take about 45 minutes.
- Let the tart cool completely before slicing and serving. This will help the filling to firm up.
Conclusion:
This apricot cream tart is a delicious and impressive dessert that is perfect for any occasion. It's made with a flaky crust, a creamy filling, and fresh apricots. With its beautiful appearance and tantalizing flavor, this tart is sure to be a hit with your family and friends.
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