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FRESH APRICOT ALMOND TART
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== Description ==
 
 
This is really yummy. Instead of the whole almonds, I used a little cinnamon in it instead, we have a tree full of apricots so it was a good recipe for using some of our own fruit before it goes bad.
 
This is really yummy. Instead of the whole almonds, I used a little cinnamon in it instead, we have a tree full of apricots so it was a good recipe for using some of our own fruit before it goes bad.
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* Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
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* Makes 10 servings
   
TART SHELL---
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== Ingredients ==
1 cup flour
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=== Tart shell ===
1/4 cup confectioners sugar
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* 1 cup [[flour]]
1/2 tsp salt
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* ¼ cup [[confectioners' sugar]]
6 tbs unsalted butter, in bits
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* ½ tsp [[salt]]
1 large egg yolk
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* 6 tbsp [[unsalted butter]], in bits
1 tbs cold water
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* 1 large [[egg yolk]]
1/4 tsp almond extract
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* 1 tbsp cold [[water]]
FILLING---
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* ¼ tsp [[almond extract]]
2 1/2 tbs sugar
 
2 1/2 tbs toasted whole natural almonds
 
1/2 cup apricot preserves stirred with 1/4 tsp almond extract
 
8 small apricots, quartered
 
2 tbs unsalted butter, in bits
 
 
TART SHELL---Pulse flour, confectioners sugar and salt in a food processor to mix. Add butter, pulse until mixture resembles small peas. Mix yolk, water and extract in a cup until blended. With processor running, pour yolk mixture through feed tube and process until dough forms a ball. Press dough into a rectangular tart pan with removable bottom. Prick bottom of shell with a fork. Freeze 15 min.
 
 
Heat oven to 400 degrees.* Line tart shell with nonstick foil, extending to cover edges. Fill with dried beans. Bake 15 min. Remove foil and beans. Bake 5 min. longer. Cool.
 
 
FILLING---Pulse sugar and almonds in food processor until nuts are finely ground. Spread preserves mixture on bottom a tart shell. Sprinkle with half the nut sugar mixture. Top with apricots, skin side down. Sprinkle with remaining nut sugar mixture and dot with butter. Bake 34 min. or until crust is golden and apricots begin to brown around edges. Cool.
 
   
To Serve, remove pan sides. Cut crosswise in 10 slices. MAKES 10 SERVINGS.*
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=== Filling ===
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* 2½ tbsp [[sugar]]
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* 2½ tbsp toasted whole natural [[almonds]]
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* ½ cup [[apricot preserves]] stirred with ¼ tsp [[almond extract]]
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* 8 small [[apricots]], quartered
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* 2 tbsp [[unsalted butter]], in bits
   
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== Directions ==
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=== Tart shell ===
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# Pulse flour, confectioners sugar and salt in a food processor to mix.
  +
# Add butter, pulse until mixture resembles small peas.
  +
# Mix yolk, water and extract in a cup until blended.
  +
# With processor running, pour yolk mixture through feed tube and process until dough forms a ball.
  +
# Press dough into a rectangular tart pan with removable bottom.
  +
# Prick bottom of shell with a fork.
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# Freeze 15 minutes.
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# Heat oven to 400°F.
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# Line tart shell with nonstick foil, extending to cover edges.
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# Fill with dried beans.
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# Bake 15 minutes.
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# Remove foil and beans.
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# Bake 5 minutes longer.
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# Cool.
   
== Contributed by : ==
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=== Filling ===
* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
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# Pulse sugar and almonds in food processor until nuts are finely ground.
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# Spread preserves mixture on bottom a tart shell.
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# Sprinkle with half the nut sugar mixture.
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# Top with apricots, skin side down.
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# Sprinkle with remaining nut sugar mixture and dot with butter.
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# Bake 34 minutes or until crust is golden and apricots begin to brown around edges.
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# Cool.
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# To serve, remove pan sides.
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# Cut crosswise in 10 slices.
   
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__NOTOC__
 
[[Category:World Recipes]]
 
[[Category:World Recipes]]
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[[Category:TNT Recipes]]
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[[Category:Pie Recipes]]
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[[Category:Apricot Recipes]]
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[[Category:Apricot preserves and jam Recipes]]
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[[Category:Almond Recipes]]

Latest revision as of 19:04, November 30, 2010

Description Edit

This is really yummy. Instead of the whole almonds, I used a little cinnamon in it instead, we have a tree full of apricots so it was a good recipe for using some of our own fruit before it goes bad.

Ingredients Edit

Tart shell Edit

Filling Edit

Directions Edit

Tart shell Edit

  1. Pulse flour, confectioners sugar and salt in a food processor to mix.
  2. Add butter, pulse until mixture resembles small peas.
  3. Mix yolk, water and extract in a cup until blended.
  4. With processor running, pour yolk mixture through feed tube and process until dough forms a ball.
  5. Press dough into a rectangular tart pan with removable bottom.
  6. Prick bottom of shell with a fork.
  7. Freeze 15 minutes.
  8. Heat oven to 400°F.
  9. Line tart shell with nonstick foil, extending to cover edges.
  10. Fill with dried beans.
  11. Bake 15 minutes.
  12. Remove foil and beans.
  13. Bake 5 minutes longer.
  14. Cool.

Filling Edit

  1. Pulse sugar and almonds in food processor until nuts are finely ground.
  2. Spread preserves mixture on bottom a tart shell.
  3. Sprinkle with half the nut sugar mixture.
  4. Top with apricots, skin side down.
  5. Sprinkle with remaining nut sugar mixture and dot with butter.
  6. Bake 34 minutes or until crust is golden and apricots begin to brown around edges.
  7. Cool.
  8. To serve, remove pan sides.
  9. Cut crosswise in 10 slices.
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