Best Apricot Raspberry Tart Recipes

APRICOT-RASPBERRY FRANGIPANE TART

Apricot-Raspberry Frangipane Tart image

A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 4h10m

Yield Makes one 10-inch tart; Serves 8 to 10

Number Of Ingredients 17

Ingredients

1 large egg yolk
2 tablespoons ice water
1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
Large pinch of fine salt
1 stick cold unsalted butter, cut into small pieces
7 ounces almond paste (3/4 cup packed)
1/4 cup sugar
1/4 teaspoon fine salt
1 stick unsalted butter, lightly softened
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup cake flour (not self-rising)
4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
1 cup raspberries (20 to 25)
2 tablespoons apricot preserves
1 tablespoon water

Steps:

Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.
Pulse flour, sugar, and salt in food processor until combined. Add butter; process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.
Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.
Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang; fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.
Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.
To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.

APRICOT & RASPBERRY TART

Apricot & raspberry tart image

Delicious served hot or cold, this tart uses filo pastry to keep the calories down

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 40m

Number Of Ingredients 6

Ingredients

3 large sheets filo pastry (or 6 small)
2 tbsp butter , melted
3 tbsp apricot conserve
6 ripe apricots , stoned and roughly sliced
85g raspberries
2 tsp caster sugar

Steps:

Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.

Nutrition Facts : Calories 150 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

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Apricot raspberry tart recipes are delicious and easy to make summertime desserts. They are made with fresh apricots and raspberries, and baked to a golden brown in a flaky crust. These tarts make for a perfect ending to any meal or a special treat with afternoon tea.

Ingredients

The ingredients needed for an apricot raspberry tart may vary depending on the recipe, but the most common ingredients include:

1 pie crust
Fresh apricots
Fresh raspberries
Brown sugar
Cornstarch
Almond extract
Egg wash

Preparation

Before making the apricot raspberry tart, it is important to prepare the ingredients.

Preheat the oven to 400°F (200°C).
Wash and pit the apricots, cutting them into thin slices.
Wash and dry the raspberries.
In a small bowl, mix together the brown sugar, cornstarch, and almond extract to make the filling.
Roll out the pie crust and place it into a tart pan or pie dish. Prick the bottom with a fork to prevent bubbles from forming when baking.
Place the apricot slices and raspberries into the pie crust, arranging them in a decorative pattern.
Sprinkle the filling mixture over the fruit, making sure that it coats all of the pieces evenly.
Brush the edges of the pie crust with an egg wash, which will help the pie crust to brown and become crisp.
Bake the apricot raspberry tart for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Let the tart cool for 10-15 minutes before serving.

Variations

There are many variations to the apricot raspberry tart recipe, with the addition of different ingredients that can significantly alter the flavor of the tart. Here are some popular variations:

Almond Apricot Raspberry Tart

This tart recipe includes the addition of almond paste, which complements the sweetness of the apricots and raspberries. The ingredients include:

1 pie crust
Fresh apricots
Fresh raspberries
Brown sugar
Cornstarch
Almond extract
1/2 cup almond paste
Egg wash

Lemon Apricot Raspberry Tart

The addition of lemon zest and juice brightens the flavor of the tart and adds a refreshing citrus note. The ingredients include:

1 pie crust
Fresh apricots
Fresh raspberries
Brown sugar
Cornstarch
1 lemon, zested and juiced
Egg wash

Mint Apricot Raspberry Tart

The addition of fresh mint gives this tart a unique and refreshing flavor, making it a perfect dessert for those hot summer days. The ingredients include:

1 pie crust
Fresh apricots
Fresh raspberries
Brown sugar
Cornstarch
Fresh mint, chopped
Egg wash

Conclusion

Apricot raspberry tart recipes are a delightful and easy-to-make dessert that can be enjoyed during the summer months. Whether you prefer a classic recipe or want to try a variation, this tart is sure to impress and satisfy. So why not give it a go and indulge in a sweet and juicy treat?

Apricot raspberry tart is one of the most delicious and delightful desserts one can ever have. This sweet and tangy dessert is perfect for any special occasion or to satisfy your sweet cravings. Whether you are a seasoned chef or a beginner, creating the perfect apricot raspberry tart recipe can be a bit daunting. However, with a few valuable tips, you can create a tasty and beautiful-looking tart that will impress your friends and family.

Choose the best fruits

The first step towards making a perfect apricot raspberry tart is to choose the right fruits. The success of your dessert recipe depends heavily on the quality of the ingredients you use. Make sure to choose ripe apricots and raspberries. Check the ripeness of the apricots by pressing lightly on the fruit's skin; it should give slightly under your fingers. The raspberries should look plump and juicy, and the color should be bright and even.

Prepare the crust carefully

The crust is one of the most important parts of your apricot raspberry tart, as it holds everything together. Hence, it's essential to prepare it carefully. Use cold butter for a flaky crust, and make sure to mix it until it resembles coarse crumbs. Add water gradually and mix until the dough comes together. Avoid over-kneading or the crust will become tough. Chill the dough in the fridge for at least 30 minutes before rolling it out.

Cut the fruits uniformly

To make your apricot raspberry tart look beautiful, it's crucial to cut the fruits uniformly. Cut the apricots into thin slices, and remove the pits. Make sure the slices are about the same thickness so that they cook evenly. Cut the raspberries into halves or quarters, depending on their size. Don't overfill the tart with fruit; it will make it more challenging to slice and serve.

Blind bake the crust

Before filling the crust with the fruit, you need to blind bake it to ensure it's fully cooked. This step is essential if you want to avoid a soggy crust. Preheat the oven to 400°F and line the crust with parchment paper or aluminum foil. Fill it with pie weights or dried beans to keep it flat. Bake the crust for 15 minutes, then remove the weights and bake for another 5-10 minutes, or until it turns golden brown.

Make the glaze

A glaze is essential for your apricot raspberry tart as it adds sweetness and helps the fruit to stick together. To make the glaze, mix apricot jam, lemon juice, and water in a small saucepan. Warm the mixture on low heat until it becomes smooth and liquid. Use a pastry brush to apply the glaze to the fruit after arranging it in the crust.

Choose the right spices

The spices you use in your apricot raspberry tart recipe can make a significant difference in the flavor. Some of the best spices for this dessert include cinnamon, nutmeg, and vanilla. These spices complement the sweetness of the fruit and add warmth to the overall flavor. Don't overdo the spices; just go for a subtle flavor that won't overpower the natural taste of the fruits.

Experiment with different crusts

While the classic tart crust is always a good option, you can also experiment with different crusts to add variety to your apricot raspberry tart recipe. For example, you can use a graham cracker crust, shortcrust pastry, or even a phyllo dough crust. Each of these options will give your tart a unique texture and flavor. Just make sure to adjust the baking time and temperature according to the type of crust you choose.

Leave the tart to cool before slicing

Once your apricot raspberry tart is out of the oven, don't be tempted to slice it immediately. Give it time to cool down first. This will allow the filling to set, and it will be easier to slice without the fruit falling apart. A warm tart is easier to slice, but it may not look as good, and the fruit may be too soft.

Final thoughts

A well-made apricot raspberry tart can be a show-stopper for any dinner party or occasion. With these valuable tips, you can create a delicious and visually stunning tart that will delight your taste buds. Remember to choose high-quality ingredients, prepare the crust carefully, cut the fruits uniformly, blind bake the crust, make the glaze, choose the right spices, experiment with different crusts, and let the tart cool before slicing. With these tips, you can master the art of making apricot raspberry tart like a pro.