Veg Heaven: desserts

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Apricot-Almond Tart

Perfect Ten Tart Crust

 

* Exported from MasterCook *

 

Apricot-Almond Tart

 

Recipe By : Vegetable Heaven by Mollie Katzen, page 190

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 unbaked " Perfect Ten " Tart Crust

(see separate recipe)

4 cups halved and pitted apricots

(fresh or frozen/defrosted)

2 eggs

1/2 cup sugar

3 tablespoons unbleached white flour

1/4 teaspoon salt

3/4 cup ground almonds

1/4 cup milk or cream

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup thinly sliced almonds

***OPTIONAL ACCOMPANIMENTS***

Confectioners' sugar

Whipped cream

Vanilla yogurt

 

Yield: 4 to 6 servings Preparation time: 1 1/4 hours (20 minutes of work,

including crust)

 

The next time fresh apricots are at their peak, buy extra and freeze them.

(Cut them in half and remove the pits first.) Then you can enjoy this

elegant dessert any time of year. Once you've made the crust, assembling

the rest of the tart is a breeze.

 

The crust can be made ahead, and stored in the freezer in a sealed plastic

bag. No need to defrost before assembling the tart.

 

If you are using frozen apricots, defrost them first.

 

You can use canned apricots (packed in juice) if you're in a pinch. The

tart won't be quite as wonderful, but it will still be fine. (Drain the

canned apricots before using.)

 

Prepare the Perfect Ten crust, and fit it into a 9- or 10-inch tart pan.

Place the tart pan on a baking tray for easy handling.

 

Preheat the oven to 375F. Arrange the apricot halves face-down in the

unbaked crust.

 

Place the eggs and sugar in a medium-sized bowl, and whisk together until

light and fluffy. Gradually sprinkle in the flour, salt, ground almonds,

milk or cream, and extracts. Keep whisking for a minute or two, or until

everything is incorporated. Pour this mixture over the apricots, and

sprinkle the top with thinly sliced almonds.

 

Bake in the center of the oven for 45 to 55 minutes, or until golden brown.

(For a crispier crust, transfer the tray to the bottom rack of the oven

for the last 10 minutes of baking.) Serve warm or at room

temperature--plain, or with confectioner's sugar sprinkled on top and

whipped cream or vanilla yogurt on the side.

 

 

 

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* Exported from MasterCook *

 

Perfect Ten Tart Crust

 

Recipe By : Vegetable Heaven by Mollie Katzen, page 191

Serving Size : 1 Preparation Time :0:00

Categories : Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups unbleached white flour

1 pinch salt

1/2 cup cold butter -- (1 stick)

1 tablespoon cold water -- up to 3

 

Preparation time: 10 minutes Yield: 1 10-inch crust

 

A great 10-inch crust in 10 minutes flat. This is good for sweet and

savory tarts alike.

 

Place the flour and salt in the bowl of a food processor fitted with the

steel blade. Cut in the butter in slices, and buzz several times until the

mixture is uniform and resembles coarse meal.

 

Continue to process in quick spurts as you add the water, 1 tablespoon at a

time. As soon as the dough adheres to itself when pinched together, stop

adding water, turn it out onto a floured surface, and push it together into

a ball.

 

Roll the dough into an 11-inch or so circle (slightly bigger than a 10-inch

round). Lift the dough into the tart pan, nudging it gently into the

corners, and use your hands to form an even edge all the way around. Wrap

tightly, and store in the refrigerator or freezer until use.

 

 

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