APRICOT AND CHERRY CRISP
Steps:
- Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
APRICOT CHEESECAKE TART
Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10 1/2-by-7 1/2 tart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
- In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
- Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.
CHERRY-APRICOT CREAM CHEESE TART
Categories Dairy Fruit Dessert Bake Cream Cheese Apricot Cherry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
- Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
- Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.
APRICOT AND CHERRY COUNTRY TART
Categories Fruit Dessert Bake Picnic Apricot Cherry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- FOR CRUST:
- Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
- Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
- FOR FILLING:
- Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
- Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.
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Apricot and Cherry Country Tart Recipes: A Delectable Dessert Perfect for Any Occasion
An to Apricot and Cherry Country Tart Recipes
Apricot and cherry country tart recipes are a delightful dessert option that boasts a perfect balance between the tartness of apricots and the sweetness of cherries. These two fruits come together to create a tangy and fruity flavor that is unparalleled. It is also perfect for the summer season when fruits are at their prime and easy to find in local farmer's markets.History of Apricot and Cherry Country Tart Recipes
The origins of apricot and cherry country tart can be traced back to the French countryside where it was first enjoyed as a delicacy by the aristocracy. Initially, it was made with apples, but as other fruits such as apricots and cherries became more popular, chefs began to experiment with various alternatives. It soon became a favored dessert across Europe as well as the United States.Ingredients for Apricot and Cherry Country Tart Recipes
To make an apricot and cherry country tart, the ingredients required are simple and easy to find. They include:- For the crust:
- 2 cups of all-purpose flour
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of salt
- 3/4 cup of cold unsalted butter, cut into small pieces
- 3 to 4 tablespoons of ice-cold water
- For the filling:
- 1 pound of apricots, pitted and sliced
- 1 pound of cherries, pitted and halved
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1 tablespoon of freshly squeezed lemon juice
- 2 tablespoons of unsalted butter, cut into small pieces
Procedure for Making Apricot and Cherry Country Tart
- Begin by making the crust. In a large bowl, combine the flour, sugar, and salt until it is well mixed. Then add the cold butter and use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the ice-cold water and mix with a fork until the dough comes together. Then flatten the dough into a disk and cover in plastic wrap. Refrigerate for at least 30 minutes or up to a day.
- Preheat the oven to 375°F. Prepare the filling by mixing together the apricots, cherries, sugar, cornstarch, and lemon juice in a large bowl.
- Roll the chilled dough on a floured surface until it reaches a diameter of about 12 inches. Then transfer it to a tart pan with a removable bottom. Trim the excess dough around the edges.
- Pour the filling into the pastry crust and top with small pieces of butter. Bake for 45-60 minutes or until the crust is golden brown and the filling is bubbling. Allow the tart to cool for at least 20 minutes before serving.