With a sharp, thin-bladed knife, cut across each pear half at ¼ inch. Scrape the mixture into the crust, and spread it evenly with a metal spatula. FILL THE TART: In a medium-size bowl, combine the almond paste, eggs and amaretto, beating with an electric mixer until smooth. This will make enhance the appearance of the tart by making the fruit look shiny and also add an extra boost of flavour. Remove the pan and let the pastry cool while preparing the filling. While the tart is still hot, use a pastry brush to add a thin coating of apricot jam on the top. Place the tart in the oven and bake for around 40 minutes.Place the apricot segments on top of the filling.Cut each apricot in half and remove the stone. Spoon the filling into the pastry case and smooth down the top with a knife.Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Add the eggs and apricot brandy and continue to beat until incorporated into the mixture. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. To make the filling, put the sugar, ground almonds and butter in a bowl and beat using a food processer or hand blender until pale and creamy.This will stop the filling making it soggy! Bake for 5 minutes in the oven to allow the pastry to “set”. Roll out your pastry and use it to line a 19 cm quiche or flan dish.Add a little cold water (2-3 tbsp) and shape the mixture into a dough. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Set your oven to 180 C, 350 F or Gas Mark 4.This makes it very easy to double the ingredients for the pastry and frangipane and make both! Apricot Tart Print It is robust enough to survive being transported in a picnic basket and provides just the right combination of gooey almond filling and fresh, zingy fruit.Īs an alternative, you could try my Cherry Tart which has the same pastry and frangipane elements, just topped with a different fruit. It looks beautiful and is great if you are going to a more formal outdoor event such as an open-air concert or play. If you are planning a picnic this summer, this is the perfect tart. I think that this tart really shows off the beautiful, cheerful colour of fresh apricots! Prick bottom of crust in several places with a fork and bake until set and lightly browned around the edges, 2025 minutes. It is so different from the rather sickly yellowy-pink colour that is generally called “apricot”. Place a rack in middle of oven preheat to 350. ![]() I love the vibrant orange-purple colour of fresh apricots. The taste of almonds has a particular flavour affinity with stoned fruit, such as apricots or cherries. ![]() Frangipane is made from ground almonds, sugar, butter and eggs and is used in many sweet recipes, such as Bakewell Tart. To let us know what you think, or what you’d like to see more of, click here.This Apricot Tart consists of a buttery frangipane filling, topped with fresh, seasonal apricots, contained in a crisp pastry case. ![]() Bake Mini Apricot tarts for about 13-15 minutes or until the phyllo dough is bronzed and the. Then place on 2 slices of fresh apricots or about 2 tablespoons or chopped apricots on each. We want to give you what you want, and your feedback is important to us. Place about 1.5 tablespoons of the prepared apricot jam, applesauce and cinnamon mixture in each of the 12 filo pastry shells. Line a baking sheet with parchment paper (or a Silpat) Defrost the puff pastry. Cut the fresh apricots in half, remove the pits, and slice. We also have lots of recipe collections like Fakeaway, Chocolate and Midweek Dinners to inspire and delight. How To Make Apricot Tart This tart is one of the easiest baked dessert recipes you'll ever find. Our recipe database is growing every day, with fifty new recipes added weekly. Search your key ingredient (or two), and you’ll receive a list of recipes that match. We know that most of us find recipes through search and our dedicated search engine will search our database by ingredient. We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe content from writers including Darina Allen, Michelle Darmody, the Currabinny Cooks and Colm O’Gorman. As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can possibly be. We hope you enjoy browsing our brand-new food hub. Welcome to ieFood, your digital cookbook from the Irish Examiner.
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