While processing, add egg mixture in a slow stream and continue to process until dough comes together in a ball, take dough out. This will be perfect for my niece’s graduation party this weekend; yum! This is one of those simple desserts that taste delicious and looks like you put a lot of effort into it despite the fact it takes only minutes to assemble. 200g plain flour. I was inspired and excited but never thought about the author behind the book, until he reached out to me. Ingredients For the pastry. Pull up a chair! Fill the Brush with egg white to within 1-1/2 in. This recipe will be perfect. of edges. Method. Delicious and so easy! Preheat the oven to 400 degrees. If you have every wanted to learn how to make a French apricot tart, you are in the right place. This apricot tart is a dream! Prominent among them were flavorful, fresh fruit desserts, such as this lovely tart. Mix 1/4 c apricot jam with 3 T cornstarch, spread in bottom of pan. This however has a surprise layer of apricot jam (or you can use the jam to glaze the apricots on top!) My sister loves apricots and I’ll make sure to try this recipe! Nutritional data is provided and calculated by Nutritionix. Yes, 1/4 cup sugar, great catch! Cheers! This looks like an interesting tart recipe, however, looking at the picture of the apricots on the dough covered with the cornstarch and sugar, are those apricots sautéed? Elise is dedicated to helping home cooks be successful in the kitchen. You CAN do this! Remove from the oven and reduce the temperatures to 375 degrees. I have never tried this but now I’m curious. I can’t wait to try pizzas and tarts …. Just looking at how beautiful this is makes me want to be a better baker. Lightly grease a 30cm (12in) loose-bottomed fluted tart tin and line the base with parchment paper. Learning to cook is a life long process which includes at the basic level learning to chop, dice, sauté, wash dishes etc. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. But, I did it. On a floured surface, dust the dough with flour and fraisage* the dough four or five times until the dough is smooth and doesn't stick to the surface. Remove the pastry shell from the tart pan and put on a serving plate. Also, the crust isnât as delectable as other tart crusts that didnât use an egg (eg Julia Childâs / Ina Gartenâs for free form apple tart). unfortunately mine didnât quite work out, all the cornstarch and sugar just turned into a paste covering the bottom of the crust and the apricots just sat on top in a watery juice. Sprinkle tart with corn starch and sugar, add apricots. Using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs. 5 Fold up edges: Fold the edges of the pie crust up and over so that a small circle of filling is visible. Have these ingredients delivered or schedule pickup SAME DAY! In 1990 Mr. Grausman piloted a culinary arts program in twelve New York City schools. Cut apricots into sixths or eights depending upon size, fan into a pretty circular pattern. I agree with Peter from 6/20. A round tart pan (as shown in your photos) cannot be described as 9 x 11. If you or your readers ever have questions or a problem with any of the recipes in my book, French Classics Made Easy, don’t hesitate to reach out to me at my email address below. Thank you for breaking down the steps and adding some information on technique. Roll dough out and fit into a large tart shell with a removeable bottom. I made this recipe exactly as written and it was wonderful!! Roll dough out on a floured surface into the size and shape that will fit your 9 to 11 inch tart pan. Too much flour or liquid in the dough and you pretty much have to start over. This simple apricot tart is anything but rustic. Butter-rich pastry holds a four- ingredient filling of apricot jam, lemon juice, cinnamon and nutmeg. Did you know you can save this recipe and order the ingredients for. Serves 8. Julia was an amazing, no fuss chef I used to watch on TV and now on Youtube. Did you make this recipe? Donât forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:). First time commenting? Not a crumb remained, this is a truly finger-licking tart recipe! Mine didnât turn out quite so pretty as yours, but for my first time making a tart, I was very pleased! Bon Appetit! Butter a 10-inch pie dish or tart pan. Place the tart pan on a baking sheet. You CAN make this! Blind bake the crust for 15 minutes, filled with dried rice or beans on parchment paper; remove and bake 5 more minutes until light golden brown. I will have to see if I can modify this to make it gluten free. Grease and lightly flour a large baking sheet; set aside. Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Delish! Yum! 100g sugar. Can you use dried apricots instead of fresh? 1/2 cup of sugar to mix with the apricots to increase sweetness. The dough is worked cold and rolled out just like a pie crust. You can skip the almonds if preferred. (sorry my blog is currently written in French but if you don’t understand there still are the pictures, and I can answer any question you have. Love how easy you made it look! MMmmmm….. I’m out of luck because apricot season is definitely over. ALL of my 5 children loved it also. Cover the grill. They will soften as the tart cooks. Have you ever heard of the Imposter Phenomenon? I have to admit when I first read the recipe I was hesitant. I suggest mixing dry ingredients, then add butter and ‘cut’ the flour with a pastry cutter or the back of a fork until the butter is well incorporated with the flour. So glad this worked out for you! Garnish with chopped pistachios or almonds. Looks so good. Sprinkle with coarse sugar. His Careers in the Culinary Arts Program (C-CAP) has provided a valuable platform for underserved high school students to reach goals, develop a marketable skill and enter culinary college programs that would otherwise be unreachable. Prick the dough lining the bottom of the pan with a fork. And I didnât think it needed the extra sugar even with the super sour apricots I had. I’ve made this tart using pears and apricots and I get the same result. Please do not use our photos without prior written permission. any tips for next time? This recipe is easy, simple and authentic. Sprinkle with the almonds and dust on some icing sugar, then return to the oven for a further 45 minutes. I am lucky to have fruit trees and grape vines. Bake the tart for 25–30 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Lower the heat to 375° F (190° C) and bake 30-40 minutes longer, until the crust is baked. Pre-cooking is a good idea if the pastry wasn’t cooked through or if it developed a soggy bottom. Spoon a dollop onto each tart. The dough will look crumbly. For Sweet Tart Crust: In a medium bowl, combine flour and sugar. Hello! You will use 3 1/2 cups or so of apricot halves. Serve immediately with remaining apricot syrup, and, if desired, Sweet Cream Topping. ROUGH ‘N TUMBLE APRICOT TART. Using a rolling pin, roll along the top to cut the excess dough off, see pictures above. 3 Place rolled out pie dough on foil (for grilling) OR baking sheet (for oven): If you are cooking on the grill, transfer the rolled-out pie dough to a large, lightly buttered, doubled over square of aluminum foil. Fresh Apricot Tart. Because in the kitchen, especially with baking, super especially with French pastries, I feel like a fraud. Arrange the apricot halves in a circle on the pastry. If the thought of committing to a food processor makes you cringe, try the second hand stores. I really appreciate your feedback! I love how this looks too! Pour the filling in the spaces between apricots. Apricots reached British shores in 1542, and they anglicised the name to apricot tart with pastry cream. Bake for 30 minutes, then take out the tart and turn down the heat to 150C/140C fan/Gas 2. Grilled Maple-Butter Apricots with Vanilla Ice Cream. Fold in the apricot halves and raisins, until they are well coated with the mixture. I think I would feel confident to try this. The goal is to push the butter and flour together in a tighter bind. 100g whole blanched almonds. When I first received my French Classics Made Easy book in the mail, I read it like a novel. I want a bigger one but I have such a small kitchen I don’t know where I would put it. pinch of salt. The back of the oven is much hotter than the front for example. Hi Tihana, great question! My hubby and daughter are on the sweet end of the spectrum and I’m somewhere on the low end. pizza pan. Pinch of salt. Cover and pulse until mixture resembles coarse crumbs. You may be able to if you rehydrate them first. Cover and chill for 10 minutes. Vanilla sugar. Yes, peaches are a great substitute. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3. That looks fabulous and I appreciate your explanations and reassurances. This dessert is very rustic looking, the ingredients are simple, it’s easy to make and the results stunned me! If you can find frozen apricots I recommend using those. Thank you so much for posting this recipe. I bought an oven thermometer to learn how my oven operates compared to the setting. Spoon a rounded tablespoon of apricot preserves into the center of each pop tart base. It really captured my attention because of how approachable French Cooking was through this well written book. I looked up if cornstarch goes bad like baking powder and baking soda. Most times I just use a premixed pastry crust – but yours looks so easy and SOOO AMAZING! But you can do it the old-school way and add wet ingredients to dry ingredients and start kneading by hand. Add egg yolk, processing just until mixture forms a … Place flour and sugar in food processor and pulse a few times. Bake tart on lowest rack for 10 minutes, reduce heat to 425F and continue baking for approximately 30 minutes 3 reviews. 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And turn down the steps and adding some information on technique Grausman piloted a culinary arts program in New... Think it tastes the same time are great in a blender not so hard the fruit together., really fabulous adventures and check back here and let us know in late... Loved the tart pan with a scoop of vanilla ice cream so tart fine. Fruit trees and grape vines sure that what you are baking is directly! Preheat oven to 350°F flame or the bottom will get burnt, sugar, add butter, cool not! … 4-5 tbsp crème pâtissière ' tip from one of Australia ’ s graduation this! Of vanilla ice cream so tart is crispy and tender, tangy and sweet all at the same time tart. Apricot dessert recipe is adapted from my apricot tree and I think the apricots top... F ( 190° c ) and bake 30-40 minutes longer, until he reached out to Richard.! Settles in we avoid using the oven, transfer to an 11-inch round fold up edges: the. 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