Best 6 Apricot Tarts Recipes

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Indulge in a delightful culinary journey with our Apricot Tarts, a symphony of flavors that will tantalize your taste buds. This delectable pastry features a crisp and buttery crust, lovingly filled with a luscious apricot filling, and topped with a delicate crumb topping. Each bite offers a perfect balance of tangy and sweet, with the apricots' natural flavor taking center stage. Apricot Tarts are not only a treat for the palate but also visually stunning, making them perfect for any occasion, from casual gatherings to special celebrations. Discover the joy of baking with our three irresistible recipes: the Classic Apricot Tart, the Apricot Almond Tart, and the Apricot Cream Tart. Each variation offers a unique twist on this timeless dessert, ensuring that there's something for everyone to savor. Let your senses be captivated as you embark on this apricot-filled adventure.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT TARTS



Apricot Tarts image

These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

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.

Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)



Glazed Apricot Tart With Frangipane (Mini Tarts - Tartlets) image

These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.

Provided by BecR2400

Categories     Tarts

Time 1h30m

Yield 3 dozen mini tarts, 36 serving(s)

Number Of Ingredients 17

1/2 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/4 cup finely ground almonds
1 1/2 cups all-purpose flour
8 -10 fresh apricots
3/4 cup sugar
4 tablespoons melted butter
6 tablespoons heavy cream
2 eggs, lightly beaten
1 teaspoon vanilla extract (or the beans scraped from 1 vanilla pod)
1/2 teaspoon almond extract
1/2 cup finely ground almonds
1 teaspoon finely minced fresh lemon zest
6 tablespoons apricot jam
2 -3 teaspoons water
icing sugar

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.

Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.3, Cholesterol 31.2, Sodium 27.5, Carbohydrate 14.6, Fiber 0.7, Sugar 9.1, Protein 1.9

INDIVIDUAL APRICOT TARTS



Individual Apricot Tarts image

Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6

1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 pound apricots, pits discarded, cut into 1/4-inch wedges
1/2 cup apricot jam

Steps:

  • In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
  • On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
  • Heat oven to 400 degrees. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.

APRICOT VIENNA TARTS



Apricot Vienna Tarts image

Make and share this Apricot Vienna Tarts recipe from Food.com.

Provided by Mary Scheffert

Categories     Dessert

Time 40m

Yield 32-48 cookies

Number Of Ingredients 8

1/2 cup dried apricot, chopped
1 (12 ounce) jar apricot preserves
6 ounces cream cheese
1 cup butter or 1 cup margarine
2 cups flour
beaten egg
cinnamon sugar
finely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
  • In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
  • Chill in refrigerator.
  • In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
  • Divide into 2 equal disks, wrap in plastic& chill.
  • When dough is thoroughly chilled, cut each disk into 4 sections.
  • Roll each section into a thin round, and cut into 4 or 6 wedges.
  • Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
  • Moisten point of dough with a little water.
  • Roll dough over the preserves, tucking in the sides& continue to roll to the point.
  • Continue this with each section of dough.
  • Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
  • Bake 15-20 minutes or until light golden brown.
  • Cool on wire rack.

APRICOT-PECAN BRIE TARTS



APRICOT-PECAN BRIE TARTS image

Categories     Cheese     Appetizer     Bake     Cocktail Party

Yield 2 dozen

Number Of Ingredients 4

25 pecan halves
1- 8 oz package brie, chilled
1 1/2 (17 1/4 oz) pkgs frozen puff pasty sheets, thawed
1/3 cup apricot preserves

Steps:

  • Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until toasted; cool. Remove rind from cheese; cut cheese into 24 cubes, and set aside. Roll pasty into a 15- X 10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims. Bake pastry at 425 degrees for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon in the center of each pastry, forming tart shells. Spoon 1/2 tsp preserves into each shell; top with cheese cube and a pecan half. bake 5 more minutes or until cheese melts; serve immediately. SUBSTITUTION suggestion from Daniel Brechin: 24 wine and cheese crackers may be substituted. Top each cracker with 1/2 tsp, cheese, and pecan half; place on baking sheet. Bake at 350 degrees for 5 minutes or until cheese melts.

APRICOT CHEESECAKE TARTS



Apricot Cheesecake Tarts image

Dark chocolate and the tart taste of apricots make these tiny cheesecakes from Alicia Montalvo Pagan in New Bedford, Massachusetts something special for a springtime buffet.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 tartlets.

Number Of Ingredients 9

3 ounces bittersweet chocolate, chopped
1/2 teaspoon shortening
1 package (1.9 ounces) frozen miniature phyllo tart shells
3 ounces cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons sour cream
2 teaspoons apricot nectar
3 dried apricots, cut into thin strips
1 to 1-1/2 teaspoons grated chocolate

Steps:

  • In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream and apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes. Just before serving, top with apricot strips and grated chocolate.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose ripe, juicy apricots: This will ensure that your tarts have the best flavor.
  • Use a food processor to quickly and easily slice the apricots: This will save you time and effort.
  • Don't overfill the tart shells: The apricots will release juices as they bake, so it's important to leave some room for expansion.
  • Bake the tarts until the crust is golden brown and the apricots are bubbling: This will ensure that the tarts are cooked through.
  • Let the tarts cool slightly before serving: This will help the filling to set and make it easier to slice.

Conclusion:

Apricot tarts are a delicious and easy-to-make dessert that is perfect for any occasion. With a flaky crust, sweet and tangy apricot filling, and a sprinkling of powdered sugar, these tarts are sure to be a hit. So next time you're looking for a special treat, give apricot tarts a try.

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