Buttery Apricot Tart Recipe

Buttery Apricot Tart Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Buttery Apricot Tart Recipe Buttery Apricot Tart Recipe Buttery Apricot Tart Recipe, The pastry for this spectacular tart can also be prepared in a food processor with the knife blade attached: Combine the sweet pastry dough ingredients and pulse just until the dough comes together.
Buttery Apricot Tart Recipe

Buttery Apricot Tart Recipe

The pastry for this spectacular tart can also be prepared in a food processor with the knife blade attached: Combine the sweet pastry dough ingredients and pulse just until the dough comes together. Prep : 20 minutes plus cooling Bake : 1 hour 10 minutes Sweet Pastry Dough
  • 11/cups all-purpose flour
  • 1/cup sugar
  • 1/teaspoon salt
  • 7 tablespoons butter or margarine, cut up
Apricot Filling
  • 1/cup sugar
  • 11/2 teaspoons all-purpose flour
  • 11/2 pounds apricots (8 to 10 large), each cut in half and pitted
  • 2 tablespoons plain dried bread crumbs
  • 2 tablespoons chopped shelled pistachios
  1. Preheat oven to 375°F.
  2. Prepare pastry dough: In medium bowl, with wire whisk, stir flour, sugar, and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. With hand, press dough together in bowl.
  3. Transfer dough to 11-inch fluted tart pan with removable bottom. Press dough onto bottom and up side of pan. Trim edge even with rim of pan. Bake shell 20 minutes.
  4. Meanwhile, prepare filling: In medium bowl, stir sugar and flour; add apricots and toss to coat.
  5. Sprinkle hot tart shell with bread crumbs. Arrange apricot halves, cut sides down, in shell. Bake tart until shell is golden and apricots are tender, 50 to 55 minutes. Cool tart in pan on wire rack.
  6. To serve, carefully remove side of pan. Sprinkle tart with pistachios. Makes 8 servings.
Each serving : About 265 calories, 4g protein, 37g carbohydrate, 12g total fat (7g saturated), 29mg cholesterol, 200mg sodium. apricot almond, apricot and almond tart, apricot cake, apricot dessert recipes, apricot flan, apricot flan recipe, apricot flan recipe easy, apricot frangipane tart, apricot pastry, apricot pastry filling, apricot pastry recipe, apricot tart, apricot tart recipes, apricot tarts, easy apricot tart, ecipe for apricot tart, mincemeat tarts, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Buttery Apricot Tart Recipe

Article Categories : Pies & Tarts

Buttery Apricot Tart Recipe

Buttery Apricot Tart Recipe

The pastry for this spectacular tart can also be prepared in a food processor with the knife blade attached: Combine the sweet pastry dough ingredients and pulse just until the dough comes together.

Prep : 20 minutes plus cooling
Bake : 1 hour 10 minutes

Sweet Pastry Dough

  • 11/cups all-purpose flour
  • 1/cup sugar
  • 1/teaspoon salt
  • 7 tablespoons butter or margarine, cut up

Apricot Filling

  • 1/cup sugar
  • 11/2 teaspoons all-purpose flour
  • 11/2 pounds apricots (8 to 10 large), each cut in half and pitted
  • 2 tablespoons plain dried bread crumbs
  • 2 tablespoons chopped shelled pistachios
  1. Preheat oven to 375°F.
  2. Prepare pastry dough: In medium bowl, with wire whisk, stir flour, sugar, and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. With hand, press dough together in bowl.
  3. Transfer dough to 11-inch fluted tart pan with removable bottom. Press dough onto bottom and up side of pan. Trim edge even with rim of pan. Bake shell 20 minutes.
  4. Meanwhile, prepare filling: In medium bowl, stir sugar and flour; add apricots and toss to coat.
  5. Sprinkle hot tart shell with bread crumbs. Arrange apricot halves, cut sides down, in shell. Bake tart until shell is golden and apricots are tender, 50 to 55 minutes. Cool tart in pan on wire rack.
  6. To serve, carefully remove side of pan. Sprinkle tart with pistachios. Makes 8 servings.

Each serving : About 265 calories, 4g protein, 37g carbohydrate, 12g total fat (7g saturated), 29mg cholesterol, 200mg sodium.