Best Apricot And Cherry Tart With Marzipan Topping Recipes

APRICOT AND CHERRY COUNTRY TART

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.

APRICOT-MARZIPAN TART

Steps:

• To make the dough, in a food processor fitted with the metal blade, pulse the 1 cup (140 g) flour, 1/2 cup (40 g) sliced almonds, 1/4 cup (50 g) granulated sugar, and the salt until the nuts are finely ground. Add the chilled butter pieces and pulse until the mixture resembles coarse meal. Add the egg yolk and process until the dough comes together.
• Transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom. (There's no need to wash the bowl of the food processor-you'll need it again to make the filling.) Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan. Refrigerate the dough-lined tart pan until the dough is firm, at least 1 hour.
• Preheat the oven to 400°F (200°C).
• Set the tart pan on a baking sheet and prick the dough about a dozen times with a fork. Bake the tart shell on the baking sheet until deep golden brown, about 20 minutes. If it puffs up during baking, press it down with the back of a metal spatula. Let cool while making the filling. Decrease the oven temperature to 375°F (190°C).
• To make the filling, in a food processor fitted with the metal blade, pulse together the 1/2 cup (70 g) flour, brown sugar, almond paste, and 1/4 cup (20 g) sliced almonds until the almond paste is broken into fine pieces. Add the 4 tablespoons (2 ounces/60 g) chilled butter and pulse until the butter pieces are about the size of corn kernels. Set aside.
• Halve, pit, and cut the apricots into 1/2-inch (1.5-cm) slices. In a large bowl, toss the apricots with the cornstarch and 1/4 cup (50 g) sugar. Distribute the apricot slices in the tart shell and sprinkle them evenly with the almond mixture. Bake until the fruit is bubbling and the topping is golden brown, about 30 minutes.
• Serve the tart warm or at room temperature.
• Variations
• For RASPBERRY, APRICOT, AND MARZIPAN TART, add 1 cup (5 ounces/135 g) raspberries to the apricots. To make PLUM-MARZIPAN TART, substitute plums for the apricots and increase the cornstarch to 1 tablespoon plus 1 teaspoon.