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1.8.13

APRICOT PASTRY TART


This may appear to be a lengthy recipe, but either way the tart is simple to make. All you really need for it is pastry, fresh fruit and jam. This tart was made with homemade Hungarian Flaky Pastry.
 
300g fresh apricots
1 batch of Hungarian Flaky Pastry [click on the link for the recipe]
or 1/2 pkg. of commercial puff pastry dough, defrosted in the fridge overnight
Fruitfresh for sprinkling [optional]
1/4 cup smooth apricot jam, melted
sweetened whipped cream to serve the tart with [optional]
 
• Preheat the oven to F.
• Line a rimmed baking sheet with parchment paper.
• Next, prepare the apricots.
• Bring a pot of water to full rolling boil.
• Wash and drain the apricots and place them in a large bowl.
• Pour the boiling water over the apricots and leave them for 4 minutes. [not longer]
• Place a large bowl of ice water next to the bowl with the apricots.
• Using a slotted spoon quickly transfer the apricots to the bowl with the ice water. This will halt the cooking process.
• Remove the skins, cut the apricots in half, remove and discard the stones. [If the apricots are large, slice them or cut them into quarters.]
• Set the skinned apricot halves to drain.
• Next, roll out the pastry of your choice on a floured surf ace. If using homemade pastry, follow the directions. If using commercial puff pastry, make sure to roll the dough with a pastry roller and avoid stretching the dough by hand.
• Lay the pastry on the prepared pan, turning over a little bit from the edge.
• Arrange the skinned apricot halves on the top.
• Sprinkle with Fruitfresh.
• Melt the jam and distribute it over the apricots.
• Place the tart in the preheated oven and bake until nice golden on the edges.
• Halfway through baking I had to poke the commercial puff pastry in the middle, because the pastry bulged up, displacing some of the apricot halves. Use the fork to push the apricot halves back to their spots and finish baking the tart.
• Take the tart out of the oven and let it cool down a little before slicing it into 6 to 8 portions with a pizza cutter.
• Serve the tart with sweetened whipped cream.

 

9 comments:

  1. Both the flaky tart and apricot filling recipes are worth learning and applying in various ways. I'd love a few pieces of the tart right now even if it's bed time. :)

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    1. well Maria... we do live in the "free white"!

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  2. Another beautiful recipe, or two, Zsuzsa... thank you xox

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    Replies
    1. Thanks Lizzy, I am thinking of you.

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  3. Wow Zsuzsa…this is just beautiful and looks so delectable!

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    1. I can’t wait to give the pastry a try…it looks just like my grandmother’s…wonderful!

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    2. This pastry is best on the same day.

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  4. I had an apricot tart once and just loved it and have always wanted to make one. Yours looks delicious and so easy to make. Thanks for the inspiration as always!

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    Replies
    1. Yes it is easy Peach Lady. I made one with commercial puff pastry first, but we liked the homemade quick pastry better.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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