Allow to cool and serve warm or at room temperature. Ingredients 2 cups dried apricots: this recipe calls for dried apricots. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture.
If the pastry puffs up in one area, cut a little slit with a knife to let the air out.
#Apricot tart recipe full#
(I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.īake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.
Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in ¼-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10 x 14 inches. Wrap in plastic and refrigerate for at least 1 hour. Lightly roll out the dough large enough that you can cut a 10 inch circle. Wash and dry the apricots, then cut in half through the stem and remove the pits. Dump onto a floured board and knead quickly into a ball. 1 Sheet Puff Pastry 6 Ripe Apricots 4 Tablespoons Apricot Preserves 3 Tablespoons Granulated Sugar Instructions Preheat the oven to 375 degrees F. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. It is also beautiful eaten cold with a dollop of cream.For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Place the larger piece of dough onto a sheet of baking paper that has been sprinkled with flour.
Divide the dough in two with one being larger. Carefully remove the weights and parchment paper and continue baking until golden brown, 10 to 15 minutes. Bake until the crust is set and the edges are lightly browned, about 20 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Alternatively, you can glaze it with melted apricot jam. Oil (to keep this dairy free) or grease with butter a 10 inch /25cm pie/flan pan with a removable base. Place the chilled crust on a large rimmed baking sheet. Drizzle over the cream mixture and bake in the oven for 30 minutes.Īllow the tart to cool a little before serving. Arrange the apricots, cut-side down, in concentric rings (I like to start from the outside and work my way in). When in doubt, broil: The caramelizing heat and a dusting of sugar draw out the best qualities of slightly under-ripe apricots and make for a very pretty plateful that can double as an appetizer or dessert. Whisk the cream with the yolks and sugar. Broiled Apricots with Fresh Ricotta and Pistachios. Meanwhile, cut the apricots in quarters and discard the kernels. Remove the weighted paper and allow the pastry to cool a little. Bake "blind" for 20 minutes, until the pastry looks lightly golden. Line this with baking paper and dry beans or rice and place in the freezer or refrigerator for 10 minutes. Theyre in season in early to mid-summer, but dried. Roll the mixture out on a lightly floured bench and line a 20cm tart tin. Sweet, perfectly snack-sized, and amazing in everything from crumbles and crisps to DIY jam, we love apricots. Wrap in clingwrap and refrigerate for one hour. Roll out the pastry into a long bar shape measuring about 15 x 3540cm and transfer it to a baking sheet. Tip out on to the bench and gently press together to form a ball. Method Preheat the oven to 200☌/Fan 180☌. For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. Then add the beaten egg and pulse only until it starts to come together. Add the flour, salt, butter and sugar and pulse until you have coarse crumbs again. When cool, place in a food processor and pulse until you have coarse crumbs. 2 cups dried apricots: this recipe calls for dried apricots.If you are able to find fresh apricots, and prefer to use those, you absolutely can.
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