Best 3 Apricot Tart With Brown Sugar Cinnamon Pastry Recipes
Indulge in a delightful culinary experience with our Apricot Tart, a masterpiece that combines the sweet tang of apricots with a symphony of flavors and textures. This delectable treat features a flaky, buttery crust made from our signature Brown Sugar Cinnamon Pastry, which adds a touch of warmth and spice to complement the juicy apricot filling.
The Apricot Tart recipe offers a step-by-step guide to creating this delectable dessert, ensuring that even novice bakers can achieve perfection. We've also included a recipe for our Brown Sugar Cinnamon Pastry, a versatile dough that can be used for various pastries and pies. Additionally, discover our Apricot Glaze recipe, a glossy and flavorful topping that adds the finishing touch to this tantalizing tart.
For those seeking a gluten-free alternative, we present our Gluten-Free Apricot Tart recipe, a delightful variation that accommodates dietary restrictions without compromising on taste. And for those who prefer a vegan option, our Vegan Apricot Tart recipe offers a plant-based version that is equally delicious and satisfying.
Embark on a culinary adventure with our Apricot Tart and its accompanying recipes. Treat yourself and your loved ones to a homemade dessert that will leave a lasting impression.
APRICOT TART WITH BROWN SUGAR & CINNAMON PASTRY
Serve this when you have a crowd to feed, with vanilla ice cream or slightly sweetened mascarpone
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 mins.
- Toss apricots in the reserved sugar. Roll out pastry on a sheet of baking parchment to a roughly 30cm round. Slide the paper and pastry onto a large baking sheet. Sprinkle the central 20cm with the polenta, then cover with apricot halves, cut sides up. Flop edges of the pastry over the apricots, leaving the centre uncovered. Lightly beat egg white and brush over the pastry. Sprinkle with remaining sugar, then bake for 30-35 mins until the pastry is crisp and the apricots tender.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.31 milligram of sodium
APRICOT TART
Steps:
- Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.
APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use ripe, juicy apricots for the best flavor. If using fresh apricots, pit and slice them before using.
- If using dried apricots, soak them in warm water for 30 minutes to soften before using.
- Don't overwork the pastry dough. Overworking will make the dough tough.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
- Chill the dough for at least 30 minutes before rolling it out. This will make the dough easier to work with.
- Brush the edges of the tart with egg wash before baking. This will help the crust to brown.
- Serve the tart warm or at room temperature.
Conclusion:
This apricot tart with brown sugar-cinnamon pastry is a delicious and easy-to-make dessert. The sweet and tart apricots are perfectly complemented by the crispy, flaky pastry. This tart is sure to be a hit with your family and friends.
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