Best 2 Apricot Vienna Tarts Recipes

**Apricot Vienna Tarts: A Delightful Treat for Any Occasion**

Indulge in the delectable Apricot Vienna Tarts, a classic pastry that combines the tangy sweetness of apricots with a buttery, flaky crust. This beloved treat is perfect for any occasion, whether it's a simple afternoon tea or a grand celebration. With just a few simple ingredients and a touch of patience, you can create these delightful tarts that will tantalize your taste buds and leave you craving more. Our collection of recipes offers variations to suit every preference, from traditional apricot filling to unique twists like chocolate ganache and almond frangipane. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of Vienna.

**Apricot Vienna Tarts Recipes:**

1. **Classic Apricot Vienna Tarts:** This timeless recipe showcases the perfect balance between sweet and tart. Fresh apricots are stewed and nestled in a buttery, flaky crust, creating a harmonious bite that will leave you wanting more.

2. **Apricot Vienna Tarts with Chocolate Ganache:** For chocolate lovers, this variation takes the classic tart to a whole new level. A rich and decadent chocolate ganache is poured over the apricot filling, resulting in a symphony of flavors that will satisfy even the most discerning palate.

3. **Apricot Vienna Tarts with Almond Frangipane:** Experience the nutty goodness of almonds in this delightful twist on the classic recipe. A layer of almond frangipane is spread over the apricot filling, adding a delightful textural contrast and a burst of nutty flavor.

4. **Apricot Vienna Tarts with Pistachio Crust:** Give your tarts a vibrant green hue and a nutty crunch with a pistachio crust. Finely ground pistachios are mixed into the pastry dough, creating a unique and visually appealing tart shell that perfectly complements the apricot filling.

5. **Apricot Vienna Tarts with Honey Glaze:** Add a touch of sweetness and shine to your tarts with a honey glaze. Brush the warm tarts with a mixture of honey and water, creating a glistening glaze that enhances the golden-brown crust and adds a subtle hint of honeyed flavor.

No matter which recipe you choose, one thing is for sure - these Apricot Vienna Tarts will be the star of your next gathering. So, gather your loved ones, brew a pot of tea, and relish in the delightful flavors of this classic pastry.

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

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

Ingredients

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.

VERLET'S APRICOT TART

Verlet's Apricot Tart image

Provided by Patricia Wells

Categories Dessert Bake Picnic Apricot Summer Party Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 17

Ingredients

For pastry
8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
2 tablespoons finely ground unblanched almonds
For filling
1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons full-flavored honey, such as lavender
1 tablespoon superfine flour, such as Wondra
About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
Confectioners' sugar, for garnish

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.

Tips:

For perfect apricot halves, choose ripe but firm apricots. Halve and pit them, then gently press them into the tart shells to create a slight indentation.
If you don't have vanilla sugar, you can make your own by adding 1 teaspoon of vanilla extract to 1 cup of granulated sugar.
To prevent the apricot preserves from bubbling over, place a baking sheet on the rack below the tarts.
Let the tarts cool completely before serving. This will allow the filling to set and the crust to become crisp.
Serve the tarts with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Apricot Vienna tarts are a delicious and elegant dessert that is perfect for any occasion. With their delicate pastry crust, sweet and tangy apricot filling, and sprinkling of powdered sugar, these tarts are sure to impress your guests. So next time you're looking for a special dessert to make, give apricot Vienna tarts a try. You won't be disappointed!