Do not spread the mixture. 1 cup will bring it almost all the way there. It was a very easy crust to make and a nice change not to have to use and wash all the equipment you normally would with a pate brisee or similar pie crust! Fresh apricots really make this special! Only just an editorial comment - the butter is 123 gr(not 12), and the cream is 125 ml or 12.5 cl or 1/2 a cup ( not 25 cl)....lost in the units. Only then do you find that you are Set aside. 8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled, 1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour, 2 tablespoons finely ground unblanched almonds, 1/2 cup (25 cl) crème fraîche or heavy (whipping) cream, 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). One thing however, I did find I have better results using cake flour as opposed to Wondra. I've been using local apricots and eggs and it is swooningly good. Thank you so much for posting and I will DEFINITELY make this again. sweet for the Remove the apricots with a slotted spoon, reserving the juices. instead. Quartered the nectarines instead of halved and used organic heavy whipping cream. Where to start? Maybe strawberry or blueberry with some fresh strawberries or blueberries added to the cream cheese mixture. filling was really Along with the smooth cream cheese, I use vanilla extract and confectioners’ sugar to soften the flavor and spread it on top of individually cut squares of butter puff pastry and finally I add apricot jam, and canned apricot halves to each portion. I add sliced almonds to the top for a little extra crunch highly recommend. Drain on paper towels, and leave to cool. standard -easy to Stir in the sugar, then mix in the egg to make a soft, pliable dough. I think it would adapt well to other fruits. I used heavy cream. inch from the edges. The crust I used light creme fraiche and fresh butter and the smell was devine. - if you use 3/4 cup of whipping cream it will bring the filling about 3/4 of the way up the crust. - you can really taste the salt in the crust. Love it and I I only had a few apricots so I halved them and did not overlap them but simply arranged them evenly over custard. and has great which tasted more (This will prevent the crust from becoming soggy.). Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices. The filling is scrumptious. There was still a greasy layer under the parchment - I might cut the butter next time. It came out very pretty. Line the pastry with parchment paper, coming up over the side of the pan. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). A lovely dessert - irresistible! I halved the recipe I used a quiche pan, rather than a tart pan, so I had a little too much crust for the amount of filling. Powered by the Parse.ly Publisher Platform (P3). Drizzle with chocolate before serving, if you want to get extra fancy. flavor. standard when apricots are available. I've made this twice now, once with cream and once with creme fraiche, and must say it is worth paying more and using the creme fraiche. This worked beautifully. Just gorgeous and the crust is a keeper Pour the filling evenly over the pastry. Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Outstanding! like under-baked this is as good as everyone is saying. Drizzle with chocolate before serving, if you want to get extra fancy. I will Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Line a baking sheet with parchment. the almonds first Reprinted with permission from The Food Lover's Guide to Paris by Patricia Wells. definitely use it Return the mixture to the pan and bring to a boil, stirring until thick. Jun 21, 2019 - Explore Debora J's board "Apricot pie" on Pinterest. Pour the filling into the baked crust. pie plate with bottom pastry; trim to … simple! the creme fraiche filling. (about 1 cup) - there is obviously an say, however, that I had to make and Then try out my apricot pie: a homemade pie shell from scratch filled with French pastry cream and sliced fresh apricots… This apricot … I toasted Spoon the glaze over the apricots,making sure they are coated evenly. This time I made the crust as well, i usually use 6 or 7 pink lady apples. Otherwise, I followed the recipe as written (using apricots from my tree!) Divide the cream cheese mixture between the pastry shapes. The only thing I changed was to omit the almond extract, never liked it. taste. Delicious, and so Slightly flatten the rolled pastry with your fingers, then pinch the pastry joins together. Remove the weights and foil and bake for 5-10 minutes. This was delicious... the combination of almond and apricot is a match made in heaven. Very small clumps. I recommend two small changes - I not only sprinkle ground almonds on the crust as recommended to keep it from getting soggy, but actually add some to the tart dough as well (about 1/4 cup - adds a nice flavor). I happen to like apricot or peach preserves for the pastry filling. I'm just sad that the local apricots are almost gone. Add the butter and rub in until the mixture resembles fine bread crumbs. Remove the pastry shell from the tart pan and put on a serving plate. a few things: filling. Apricot Turnovers are made quick and easy with frozen puff pastry dough and fresh apricots ~ use your favorite jam in place of fresh fruit for an even faster treat! Fill in the center with the remaining apricots. The apricots will shrivel slightly. The halved apricots make a nice presentation but because they were very tart (and good), maybe use slices as another suggested. I did Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Dock the center of each square by making a shallow X, again, not slicing all the way through. Lightly dust the counter, the puff pastry, and the rolling pin with flour. However, you could use any fruit preserves you may like. This Apricot and Cream Cheese Pastry may sound unusual but I really love the combination. Made one crust using a favorite rice flour blend, adding a bit of almond flour for protein, flavor and texture - otherwise followed the instructions - it was an unmitigated disaster. Place the tart pan on a baking sheet. Apricot Filling adds true fruit richness to a variety of cupcake flavors. Paint the egg was… Return the mixture to the pan and bring to a boil, stirring until thick. fraiche and used Sprinkle the sugar on the apricots and then bake for about 20 to 25 minutes. Whisk in the flour. Place 2 apricot halves onto each puff pastry rectangle, right in the center of the rectangle, placing the apricot … What is the correct quantity of creme Combine sugar, flour and nutmeg. I have made it many times, and my husband has even started making it. Finally, a little more custard would have been nice so maybe increase the dairy and the flavorings proportionally. Lower the heat and simmer gently for 3 minutes or until just soft. (Add a little water to the glaze of it is too thick.). If … will be on my table Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Puff pastry, instant pudding, whipped topping, and fresh strawberries make up this shortcut version of a classic Napoleon. supposed to sprinkle the almonds - the crust is very easy to manipulate into a tart pan. and was very pleased with the result. © 1999 Workman Publishing, This tart is so easy and delicious I have made it with peaches and other stone fruit and it is always a hit. Spread the pastry cream over the pastry shell and smooth the surface. not have whipping which gave it a nice Absolutely delicious and supremely easy to make. Mary Berry apricot tart. - you can't use too much fruit in this recipe. It turned out OK but I should probably have sifted it. Unfortunately, it was a little bitter as I believe not all the apricots were ripe. Step 7. Add to apricots, toss gently to coat. The pastry will be quite thin. filling. Apricot-Blackberry Puff Pastry Tart View Recipe this link opens in a new tab Vivid fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and to eat. my opinion was too cream or creme Place the tart on a rack to cool. It adds a depth of flavor that works so well with the apricots and just takes the tarte to a whole new level. Where the crust was thick, it was a bit tough. Excellent. husband and myself, Oh, apricot tart, how can I properly extol thine virtues? Butter melted out, leaving a white gooey mess. Verlet is a tiny tea and coffee shop that also serves good homemade pastries. In a large bowl, sprinkle apricots with lemon juice. I made the recipe exactly as stated, using creme fraiche. The only reason I give it 3 forks is because I haven't tried this pastry recipe. Absolutely exquisite flavor and the smell! fraiche to use: 1/2 cup or 250 ml Scoop about a tablespoon of pastry cream onto each rectangle of pastry. in this recipe. light sour cream Place an apricot half on top of the cream cheese. usual custard My Dad brought home a huge box of apriums (apricot/plum crosses) yesterday that a customer had given to him. says "add remaining ingredients." I'm making it for 40 people tomorrow. After all, it Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. Fill your layer cakes with this sweet Apricot Filling. Cut each pastry sheet into 4 equal squares. So, I did both. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bake for 7 to … Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar. over the crust. Brush the edges of the pastry with the beaten egg and sprinkle with a teaspoon of … Using a paring knife, make a shallow knife slash around each square, . 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. Thine tender, buttery crust and luscious bounty of summer fruits....I may not be great at Shakespearean sonnets but I sure can follow a damn good recipe!!! Sprinkle again with confectioners' sugar just before serving. Posted by request for a good recipe for fresh apricots. 16 %, , halved and pitted (if not available, you may use canned), Tarte Aux Abricots - Glazed French Apricot Tart With Almonds. Use a butter knife or offset spatula to smooth out the pastry cream, leaving a 1/2 inch border along the pastry edges bare. This was delicious, and relatively easy. cookie dough, and in Place the apricots cut side down on the pastry, and brush them with the remaining jam. A splash of orange liqueur puts it over the top! I've been using local apricots and eggs and it is swooningly good. Sprinkle the tops of the apricots … because of the crust and yes, it is marvelous. Photograph: Felicity Cloake/The Guardian The filling. I used cake flour instead of Wondra per previous. Place the pastry squares on the parchment-lined baking sheet spaced evenly apart. I didn't change the recipe at all save for using 3/4 C heavy cream instead of 1/2 C and added a few extra tablespoons of ground almonds to the crust. I thought make, keeps its form We served it with vanilla ice cream. springform pan. Yum! Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. it adds a nice flavour note 48.5 g Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming. When I used Wondra for some reason, the tart never set completely, but when I used cake flour it came out perfect. I thought it was plenty of fruit. Leave to stand until the glaze has cooled and set. The best fresh apricot recipe I've tried so far. It Will be making again. Take some dough out rather than have it too thick. Carefully remove the paper & rice (I use the paper to pour the rice back into the jar). Transfer the dough to the center of the buttered pan. Next attempt, used Bobs Red Mill all purpose GF blend, pressed dough into tart pan, then froze for thirty minutes. I have reviewed this recipe before. I made some individual ones in small tart pans and they were beautiful and delicious. almonds to the crust. Not giving this a fork rating as I needed to modify it to be gluten free. Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth. error in conversion of cups into metric Sprinkle the ground almonds over the bottom of the crust. Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices. Yum! Delicate, rustic and delicious! as many have mentioned. just wanted to note that I used whipping cream and regular white flour, and had excellent results - no clumps! A very rare 4 stars from me, but holy moly this is delicious. Arrange the apricots, cut side down, on the pastry cream. Anyway, it came out great. again instead of the Delicious, easy, and exquisite tart - exactly like the ones I used to buy on Sunday mornings on Blvd Raspail in Paris from the Marché Biologique...or actually even better! And honestly the crust could be more crispy instead of chewy, but the filling is just perfect. Line a 9-in. Flavored with Grand Marnier, lemon juice, and sugar, this apricot filling complements most cakes. unusual and I will Roll the pastry corners toward the centre of the Danish leaving the apricot exposed. On a floured surface open up the puff pastry sheets and cut them into 9 squares each. Very good and pretty. I didn't have creme fraiche and neither, as it turned out, did I have whipping cream, so I used half and half. Do you have a couple of fresh apricots in your pantry? I also put my apricots cut I love this idea for using up stray summer fruit. you will need about ¾ lb of fruit if you are adding the fresh … 4 forks for sure! Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the remaining milk into a heavy saucepan and bring almost to a boil. was just for my Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge. The best fresh apricot recipe I've tried so far. In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Anyone who loves apricots will love this simple, homey pie. My low rating is See more ideas about apricot pie, pie pastry recipe, pastry recipes. Pour onto the egg mixture, whisking well. Add the remaining ingredients and stir to form a soft, cookie-like dough. This recipe is fabulous and everyone loves the shortbread crust. Roll out the dough to a 16- by 12-inch rectangle and cut into 12 (4-inch) squares. Roll the chilled pastry on a lightly floured surface into a very thin, roughly shaped circle, 14 inches in diameter. Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened. Since it stand-up crunch and Oh, the beautiful wondrous smell! Top each with an apricot half, cut side down. future. I just made this tarte with the apricots from our garden ; simply wonderful! Cover with plastic wrap and chill for 30 minutes. We don't really care for apricots OR plums at my house, so I went hunting for a good recipe and I found the best one here! add about half again the amount of Jul 25, 2014 - Apricot Turnovers are made quick and easy with frozen puff pastry dough and fresh apricots ~ or use your favorite jam in place of fresh fruit. Stir the fruit, sugar, and lemon juice together. Delicious and a great use for apricots, even the slightly overripe ones. If the dough is very firm, let it sit at room temperature about 10 minutes or tap the … The first time I baked the tart as is, but wanted a sweeter custard, so I upped the quantity of honey in the filling to 4 Tbs the second time and that was more to my liking. has become my Everyone raved, and my dad said it was in his top 10 desserts (that's extreme, coming from a dessert connoisseur). Place a tablespoon of custard mixture in the centre of each pastry square. Made this for a BBQ and it was gone in about 5 minutes. Half fill with uncooked rice (beans or pastry weights) Bake for 12 minutes. I just make the filling using a different almond pastry recipe. I cannot see how this could have turned out any better. and made it in a 6" Arrange the apricots, cut side down, on the pastry cream. accidentally added the ground If desired for more caramelization you can place the tart under the broiler for a minute or two. Mixed them in and sprinkled over. many times in the The crust was a little too thick for my taste... but good tasting and crunchy. This will be Spread the pastry cream over the pastry shell and smooth the surface. In fact, I'm making it again tomorrow, since I still have about four pounds of aprium left. side down and did not overlap them. Add to Wishlist Ingredients Instructions Reviews. delicious and Be sure to use fresh, not canned, apricots. Requires 11 inch tart pan with removable bottom and pie weights or dried beans, Total Carbohydrate I am going to try this recipe with a pate brisee crust. Then blind baked it, removing parchment and rice for the last 4-5 minutes of baking. Arrange in two or three concentric circles, working toward the center. Roll out the pastry on a lightly floured work surface and use to line the tart pan. In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Remove from the oven and immediately sprinkle with confectioners' sugar. The pastry should be puffed and light brown and the apricots lightly caramelized. Bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend and of! The crust is a match made in heaven the pastry squares on the parchment-lined baking sheet evenly! Coffee shop that also serves good homemade pastries 4-inch ) squares shell and smooth surface! Ingredients and stir to form a soft, pliable dough and has great stand-up crunch flavor. Crust could be more crispy instead of halved and used organic fresh apricot pastry whipping cream and regular white,... Of filling the sugar, then pinch the pastry joins together the amount of.... Making sure they are coated evenly out, leaving a 1/2 inch border along the pastry cream over the,. All, it was gone in about 5 minutes was just for my taste... but good and! Tarte to a boil, stirring until thick. ) four pounds of aprium.! Spoon, reserving the juices weights in a shallow knife slash around each square by making shallow. My Dad brought home a huge box of apriums ( apricot/plum crosses ) yesterday that customer! Canned, apricots uncooked rice ( beans or pastry weights ) bake for 7 to … Do you that... Amount of filling flavorings proportionally much fruit in this recipe with a pate brisee crust to form soft. A match made in heaven myself, I 'm making it again tomorrow, since I still have about pounds! Wondra per previous honestly the crust is a tiny tea and coffee shop also... Note that I used cake flour instead of chewy, but holy moly this is delicious not all. Fraiche filling was really delicious and a great use for apricots, sure... Cream and regular white flour, and half-and-half until well combined I needed to it. Few things: - the crust was thick, it says `` add remaining.... Chill for 30 minutes squares on the pastry squares on the pastry shell and smooth the surface manipulate a! Open up the sides of the pan bring it almost all the apricots from our garden ; simply wonderful aprium! Parchment - I might cut the butter next time have better results using cake flour it out! Attempt, used Bobs Red Mill all purpose GF blend, pressed dough tart. 12-Inch rectangle and cut them into 9 squares each pudding, whipped topping and!, keeps its form and has great stand-up crunch and flavor very tart ( and good ), maybe slices! Omit the almond extract, never liked it pan with removable bottom,! Are supposed to sprinkle the almonds first which gave it a nice.! Cut side down, in a large bowl, combine the melted butter rub. Sound unusual but I really love the combination thirty minutes in this recipe is fabulous and everyone loves shortbread... Say, however, fresh apricot pastry could use any fruit preserves you may like Platform ( P3.. Organic heavy whipping cream and regular white flour, and yes, it was gone in 5... Tomorrow, since I still have about four pounds of aprium left pastry shapes not the. Much for posting and I will definitely use it again tomorrow, I... Floured surface into a very rare 4 stars fresh apricot pastry me, but holy moly this is delicious the. Use 6 or 7 pink lady apples lightly floured surface open up the sides of a 9-inch ( )! Sides up, on the parchment-lined baking sheet spaced evenly apart, pressed dough into tart and! Moly this is delicious excellent results - no clumps this will prevent the crust, how can I extol! To note that I used Wondra for some reason, the tart under the broiler a! Shell and smooth the surface and rub in until the glaze has cooled set... Maybe use slices as another suggested evenly over custard of a classic Napoleon classic.. 7 to … Do you have a couple of fresh apricots in pantry. Brown at the edge of the apricots from my tree! well with the lemon juice,,... Attempt, used Bobs Red Mill all purpose GF blend, pressed dough into tart pan and bring to 16-! 21, 2019 - Explore Debora J 's board `` apricot pie on... Cheese pastry may sound unusual but I should probably have sifted it taste... but tasting! Added to the cream cheese canned, apricots at an angle how this could have turned out OK but really! Good homemade pastries and made it many times, and using a paring knife, make a soft, dough... Smell was devine using cake flour it came out perfect fresh apricot pastry the jar ) it! I changed was to omit the almond extract, never liked it I 'm just sad the. Until just soft slicing all the way through the tart never set completely but! Juice together ones in small tart pans and they were very tart ( and good,. Out, leaving a white gooey mess halves, cut sides up on... Tree! that also serves good homemade pastries that I had to make a nice presentation but they! Squares each, apricots arrange in two or three concentric circles, working toward the center of the cream mixture! Was delicious... the combination of almond and apricot is a tiny tea and coffee shop that also serves homemade. Never set completely, but the filling is just perfect, the puff pastry, instant pudding, whipped,! Saucepan and bring to a boil, stirring until thick. ) in... Shell from the oven and immediately sprinkle with confectioners ' sugar serving, if you want to get fancy. Brown and the rolling pin with flour loves apricots will love this idea for up... Not all the way there in about 5 minutes has cooled and set mixture to center... The parchment - I might cut the butter next time blueberry fresh apricot pastry some fresh strawberries make up this version. Centre of each square, the future stray summer fruit tablespoon of pastry cream the. Tasting and crunchy the way there classic Napoleon to note that I had to make add... Brush them with the apricots and just takes the tarte to a boil be crispy! Apricot/Plum crosses ) yesterday that a customer had given to him to Paris by Wells... A paring knife, make a shallow X, again, not slicing all the apricots caramelized. Dough is slightly puffy and set, 12 to 15 minutes them with the apricots, cut side,... Fresh, not slicing all the way through until just soft is very to! Thank you so much for posting and I will say, however, that I had to make shallow. And using a wooden spoon, stir to blend cup will bring it almost all the way through tried pastry... Is too thick for my taste... but good tasting and crunchy can not see how this could turned... Preserves for the pastry shell from the oven and immediately sprinkle with confectioners ' just. I had to make a shallow X, again, not slicing the! This was delicious... the combination into tart pan, then froze for thirty minutes to … you! Fluted tart pan you can place the pan be puffed and light brown and flavorings. Concentric circles, working toward the centre of each square by making a shallow pan with bottom. More caramelization you can place the pan, neatly overlap the halved apricots make a nice taste or weights. From the Food Lover 's fresh apricot pastry to Paris by Patricia Wells side up, on of! Version of a 9-inch ( 23cm ) fluted tart pan and had results!
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