Apricot Tart

Warm the apricot jam over a low heat then pass it through a sieve before brushing it liberally over the tart to glaze. Fresh apricots with creamy almond-based frangipani filling in a rich buttery shortcrust pastry.

Apricot Almond Tart Tart Recipes Food Desserts

Then add the granulated white sugar and toss gently to combine.

Apricot tart. Bake the tart for 2530 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Arrange the apricots cut-side down in concentric rings I like to start from the outside and work my way in. Arrange apricots in a fan shape on tarts.

Making The Apricot Tarts Unfold the puff pastry. Meanwhile cut the apricots in quarters and discard the kernels. Use a toothpick and prick the puff pastry several times with a.

Spread the top generously with the remaining butter and sprinkle with the remaining sugar. Arrange the apricot slices over the tart. The tart takes about 20 minutes to prep and 40 minutes to bake.

Whisk the cream with the yolks and sugar. Arrange the apricot wedges evenly on the pastry cut side up leaving about a two inch 5 cm wide border. Place the apricots in the prebaked tart shell in a decorative pattern.

This apricot tart is the perfect way to celebrate summer fruits. Slice the apricots 34-inch thick discarding the pits. Have you been enjoying fresh apricots this season.

Dust the apricots with the icing sugar. Drizzle over the cream mixture and bake in the oven for 30 minutes. Allow to cool to room temperature.

Bake for about 30 minutes until the phyllo is golden brown. Place the wedges of apricots in a large bowl and season with a pinch of salt. Use a sharp knife and cut the puff pastry sheet into 6 equally-sized pieces.

Reduce temperature to 350 degrees. Bake until pale golden about 10 minutes. Heat oven to 400 degrees.

Directions Preheat the oven to 325 degrees F.

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