Best Apricot Tarts Recipes

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APRICOT TARTS



Apricot Tarts image

These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Steps:

  • In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.

Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)



Glazed Apricot Tart With Frangipane (Mini Tarts - Tartlets) image

These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.

Provided by BecR2400

Categories     Tarts

Time 1h30m

Yield 3 dozen mini tarts, 36 serving(s)

Number Of Ingredients 17

1/2 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/4 cup finely ground almonds
1 1/2 cups all-purpose flour
8 -10 fresh apricots
3/4 cup sugar
4 tablespoons melted butter
6 tablespoons heavy cream
2 eggs, lightly beaten
1 teaspoon vanilla extract (or the beans scraped from 1 vanilla pod)
1/2 teaspoon almond extract
1/2 cup finely ground almonds
1 teaspoon finely minced fresh lemon zest
6 tablespoons apricot jam
2 -3 teaspoons water
icing sugar

Steps:

  • To Prepare Crust:.
  • In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
  • Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
  • Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
  • Preheat oven to 350°F.
  • To Make Filling:.
  • In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
  • Spoon filling mixture into each crust.
  • Pit and slice apricots. Arrange apricot slices over the top of each tart.
  • To make glaze, mix apricot jam with a little water, brush over tops of fruit.
  • Bake for 18 to 20 minutes or until lightly browned.
  • Dust tops with icing sugar while still warm.

Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.3, Cholesterol 31.2, Sodium 27.5, Carbohydrate 14.6, Fiber 0.7, Sugar 9.1, Protein 1.9

PLUM AND APRICOT PUFF PASTRY TARTS



Plum and Apricot Puff Pastry Tarts image

Categories     Fruit     Dessert     Bake     Apricot     Plum     Summer     Gourmet

Yield Makes 2 tarts

Number Of Ingredients 8

a 1-inch piece vanilla bean, split lengthwise
1 tablespoon sugar
a pinch cinnamon
a 1/2-pound frozen puff pastry sheet, thawed
2 plums, cut into 1/4-inch-thick slices
2 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired

Steps:

  • Preheat oven to 400°F.
  • Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
  • On a lightly floured surface roll out pastry 1/8 inch thick and cut out two 6- by 5 1/2-inch rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
  • Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam.
  • Serve tarts warm with ice cream.

INDIVIDUAL APRICOT TARTS



Individual Apricot Tarts image

Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.

Provided by Martha Stewart

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

Number Of Ingredients 6

1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 pound apricots, pits discarded, cut into 1/4-inch wedges
1/2 cup apricot jam

Steps:

  • In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
  • On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
  • Heat oven to 400 degrees. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.

WHITE CHOCOLATE GLAZED APRICOT TARTS



White Chocolate Glazed Apricot Tarts image

------These delightful little tarts are full of delicious apricot flavour with an underlying hint of spice and orange flavour. Topped with roasted almonds they bake up beautifully. The chocolate drizzle is their crowning glory! Perfect for brunch or afternoon tea. --------

Provided by MarieRynr

Categories     Tarts

Time 31m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 cup dried apricot, cut into small pieces and firmly packed
1 1/2 cups water
3 tablespoons Cointreau liqueur (or grand marnier)
1/4 cup white wine
1/2 cup white sugar
1/2 cup soft light brown sugar
1 cinnamon stick
0.5 (425 g) packet frozen puff pastry (ready rolled, thawed)
2 ounces chopped roasted almonds
1 ounce demerara sugar
dusting ground cinnamon
2 ounces white Belgian chocolate

Steps:

  • To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
  • Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
  • Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
  • Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
  • Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
  • Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.

Nutrition Facts : Calories 557.1, Fat 22.4, SaturatedFat 4.6, Sodium 119.1, Carbohydrate 85, Fiber 3.9, Sugar 61.7, Protein 6.5

APRICOT VIENNA TARTS



Apricot Vienna Tarts image

Make and share this Apricot Vienna Tarts recipe from Food.com.

Provided by Mary Scheffert

Categories     Dessert

Time 40m

Yield 32-48 cookies

Number Of Ingredients 8

1/2 cup dried apricot, chopped
1 (12 ounce) jar apricot preserves
6 ounces cream cheese
1 cup butter or 1 cup margarine
2 cups flour
beaten egg
cinnamon sugar
finely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
  • In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
  • Chill in refrigerator.
  • In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
  • Divide into 2 equal disks, wrap in plastic& chill.
  • When dough is thoroughly chilled, cut each disk into 4 sections.
  • Roll each section into a thin round, and cut into 4 or 6 wedges.
  • Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
  • Moisten point of dough with a little water.
  • Roll dough over the preserves, tucking in the sides& continue to roll to the point.
  • Continue this with each section of dough.
  • Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
  • Bake 15-20 minutes or until light golden brown.
  • Cool on wire rack.

APRICOT-PECAN BRIE TARTS



APRICOT-PECAN BRIE TARTS image

Categories     Cheese     Appetizer     Bake     Cocktail Party

Yield 2 dozen

Number Of Ingredients 4

25 pecan halves
1- 8 oz package brie, chilled
1 1/2 (17 1/4 oz) pkgs frozen puff pasty sheets, thawed
1/3 cup apricot preserves

Steps:

  • Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until toasted; cool. Remove rind from cheese; cut cheese into 24 cubes, and set aside. Roll pasty into a 15- X 10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims. Bake pastry at 425 degrees for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon in the center of each pastry, forming tart shells. Spoon 1/2 tsp preserves into each shell; top with cheese cube and a pecan half. bake 5 more minutes or until cheese melts; serve immediately. SUBSTITUTION suggestion from Daniel Brechin: 24 wine and cheese crackers may be substituted. Top each cracker with 1/2 tsp, cheese, and pecan half; place on baking sheet. Bake at 350 degrees for 5 minutes or until cheese melts.

APRICOT CHEESECAKE TARTS



Apricot Cheesecake Tarts image

Dark chocolate and the tart taste of apricots make these tiny cheesecakes from Alicia Montalvo Pagan in New Bedford, Massachusetts something special for a springtime buffet.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 tartlets.

Number Of Ingredients 9

3 ounces bittersweet chocolate, chopped
1/2 teaspoon shortening
1 package (1.9 ounces) frozen miniature phyllo tart shells
3 ounces cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons sour cream
2 teaspoons apricot nectar
3 dried apricots, cut into thin strips
1 to 1-1/2 teaspoons grated chocolate

Steps:

  • In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream and apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes. Just before serving, top with apricot strips and grated chocolate.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

GLAZES FOR FRUIT PIES, TARTS, AND COFFEE CAKES (APRICOT, PEACH,



Glazes for Fruit Pies, Tarts, and Coffee Cakes (Apricot, Peach, image

Ever need to make a glaze for a pie? The simplest are melted preserves or jellies, but this is a great alternative that you can keep on hand in the refrigerator. Recipe courtesy of The Joy of Cooking.

Provided by AmyZoe

Categories     Low Protein

Time 25m

Yield 4 1/2 cups

Number Of Ingredients 3

3 cups peaches, raspberries (strained) or 3 cups apricots (strained)
1 cup sugar
1 cup light corn syrup

Steps:

  • Combine all ingredients in a medium heavy saucepan.
  • Cook, stirring until the sugar is dissolved.
  • While the mixture is still warm, glaze the cooled pastry.

Nutrition Facts : Calories 430.6, Fat 0.4, Sodium 47, Carbohydrate 113.4, Fiber 1.7, Sugar 74.2, Protein 1

APRICOT-ANISE TARTS



Apricot-Anise Tarts image

These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert-and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.

Provided by Melissa Roberts

Yield Makes two 10" tarts

Number Of Ingredients 9

2 cups dried California apricots (9 ounces)
3/4 cup sugar, divided
1/2 cup apricot preserves
1 1/4 teaspoons almond extract, divided
Master Sweet Dough
1 1/2 teaspoons whole aniseed
1 large egg
Powdered sugar (for dusting)
1 cup chilled heavy cream

Steps:

  • Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • Follow directions for Master Sweet Dough, adding aniseed as directed.
  • Punch down dough; divide in half. Place half of dough in the center of a 12"-square piece of parchment paper. Using your fingertips, shape dough into a 9" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4" plain border.
  • Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
  • Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
  • Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD: Tarts can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350°F oven until warm, 10-15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
  • Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream.

SMOKY APRICOT TARTS



Smoky Apricot Tarts image

"These are easy to double, which is a good thing because they will disappear before you know it." You'll love the taste of these addictive, no-fuss, fall-flavored appetizers. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 appetizers.

Number Of Ingredients 5

3/4 cup apricot preserves
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar, divided
1 package (1.9 ounces) frozen miniature phyllo tart shells
1/2 cup shredded smoked mozzarella cheese

Steps:

  • In a small saucepan, combine the preserves, pie spice and 1 tablespoon brown sugar. Cook and stir over medium heat until sugar is dissolved. Spoon into tart shells; arrange on an ungreased baking sheet. Sprinkle with cheese and remaining brown sugar., Bake at 350° for 5-7 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 22mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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Apricot tarts are a delicious dessert that can be enjoyed during any season. These tarts are flaky and buttery, with a sweet and tangy filling made from ripe apricots. Apricot tarts recipes vary in terms of ingredients and preparation, but they all result in a delightful treat that is sure to please everyone. In this article, we will explore the world of apricot tarts recipes, discussing the different types of recipes and special considerations.

Types of Apricot Tarts Recipes

There are many different types of apricot tarts recipes, each with its unique flavor and texture. Some recipes involve making the tart crust from scratch, while others use store-bought pastry dough. Here are some of the types of recipes you can find:
Classic Apricot Tart
The Classic Apricot Tart is a traditional recipe that involves making the crust from scratch. This recipe requires butter, flour, sugar, and egg yolks, which are combined to create a flaky and buttery crust. The apricots are then sliced and arranged on top of the crust before baking. This tart is perfect for those who enjoy a classic apricot flavor and a homemade pastry crust.
Easy Apricot Tart
The Easy Apricot Tart is a recipe that uses store-bought pastry dough, making it a quick and easy dessert to make. This recipe involves mixing apricot preserves with lemon juice and sugar, which is then spread over the pastry dough. The apricots are then sliced and arranged on top of the filling before baking. This tart is perfect for those who want a quick and easy apricot dessert without the hassle of making the pastry crust from scratch.
French Apricot Tart
The French Apricot Tart is a recipe that involves making a custard filling instead of using sliced apricots. This recipe requires eggs, milk, sugar, and almond extract, which are combined to create a creamy and flavorful custard. The tart crust is then baked before the filling is added and baked again. This tart is perfect for those who enjoy a creamy and indulgent apricot dessert.
Apricot Frangipane Tart
The Apricot Frangipane Tart is a recipe that involves making an almond filling that is spread over the tart crust before adding sliced apricots on top. This recipe requires ground almonds, sugar, butter, flour, and eggs, which are combined to create a sweet and nutty filling. This tart is perfect for those who want a rich and flavorful apricot dessert.

Special Considerations

When making apricot tarts recipes, there are some special considerations to keep in mind. Here are some tips to ensure that your apricot tarts turn out perfectly:
Ripe Apricots
When making apricot tarts, it is essential to use ripe apricots to ensure that the flavor is as sweet and tangy as possible. It is best to buy apricots that are in season and locally sourced to ensure maximum freshness and flavor.
Pastry Dough
If you are making a recipe that involves making the pastry dough from scratch, it is crucial to follow the recipe instructions carefully. Pastry dough can be very fragile, so it is essential to handle it gently to avoid any tears or breaks during the baking process.
Baking Temperature and Time
Depending on the recipe you choose, the baking temperature and time will vary. It is crucial to follow the recipe instructions carefully to ensure that the tart is cooked evenly and has the perfect texture.
Serving and Storage
After baking your apricot tart, it is essential to let it cool before serving. You can decorate the tart with whipped cream, powdered sugar, or fresh apricots for an extra special touch. If you have any leftovers, be sure to store them in an airtight container in the refrigerator, where they will last up to three days.

Conclusion

Apricot tarts are a delightful dessert that can be enjoyed in many different ways. Whether you prefer a classic recipe or want to try something new, there is an apricot tart recipe out there for you. By following the tips and considerations we have discussed, you can ensure that your apricot tarts turn out perfectly every time. So go ahead and try out some of the delicious recipes and enjoy the sweet and tangy flavor of fresh apricots in a buttery and flaky tart crust.
Apricot tarts are a delicious and relatively easy dessert to make. With the right ingredients and techniques, you can create a sweet and fruity dessert that is perfect for any occasion. In this article, we will provide you with valuable tips on how to make the best apricot tarts that will leave your taste buds wanting more.

Tip #1 - Choose the Right Apricots

The first tip for making delicious apricot tarts is to choose the right apricots. When buying apricots, look for ones that are plump, slightly soft to the touch, and a deep, vibrant orange color. It’s important to avoid apricots that are overripe, bruised, or have any signs of mold or rot. Overripe apricots will be too soft and may turn mushy when baked, while bruised or moldy ones will spoil the flavor of your tarts.

Tip #2 - Use High-Quality Ingredients

Another important tip for making the best apricot tarts is to use high-quality ingredients. This includes using fresh butter, high-quality flour, and sugar, and fresh eggs. Using high-quality ingredients will give your tarts a richer, more flavorful taste, and a better texture.

Tip #3 - Roll the Dough Thinly

When making the pastry dough for apricot tarts, it’s important to roll the dough as thinly as possible. A thin crust will cook more evenly and will be less likely to become soggy once you add the filling. As a general rule, the dough should be no more than 1/8 inch thick.

Tip #4 - Don’t Overfill the Tarts

When filling your apricot tarts, be careful not to overfill them. Overfilled tarts are more likely to spill over while baking, which not only looks unappetizing, but it can also make a mess in your oven. Remember to leave a little bit of room at the top of each tart to prevent overflow.

Tip #5 - Add Some Flavorful Spices

One way to add extra flavor to your apricot tarts is to use some delicious spices. Adding a touch of cinnamon, nutmeg, or cardamom to your apricot filling can provide a warm and comforting flavor that pairs perfectly with the sweet and tangy apricots. Just make sure not to overdo it, as too much spice can overpower the natural flavor of the apricots.

Tip #6 - Brush the Crust with Egg Wash

To make your apricot tarts look beautiful and glossy, it’s important to brush the crust with an egg wash before baking. This will give the crust a shiny golden color and a polished appearance. To make an egg wash, whisk together one egg with a tablespoon of water or milk, and use a pastry brush to lightly coat the crust.

Tip #7 - Chill the Dough before Baking

Chilling the pastry dough for at least 30 minutes before baking is an essential step in making perfect apricot tarts. This will help the dough to firm up and prevent it from shrinking or becoming misshapen while baking. Simply wrap the dough tightly in plastic wrap and chill it in the fridge until you are ready to use it.

Tip #8 - Use a Pie Shield

Using a pie shield is a great way to prevent the crust of your apricot tarts from burning while baking. A pie shield is a metal or silicone ring that fits around the outside of the tart, protecting the edges from becoming too brown. If you don’t have a pie shield, you can also use some strips of aluminum foil to cover the edges of the tart while baking.

Tip #9 - Serve with Whipped Cream or Ice Cream

For an extra special touch, serve your apricot tarts with a dollop of whipped cream or a scoop of your favorite ice cream. The creamy texture and flavor of the whipped cream or ice cream will complement the sweet and tangy taste of the apricots perfectly, creating a delicious and indulgent dessert that everyone will love.

Conclusion

Making apricot tarts is a fun and easy dessert that requires just a few simple ingredients and techniques. By choosing the right apricots, using high-quality ingredients, rolling the dough thinly, and using flavorful spices, you can create a delicious and mouth-watering tart that will impress your family and friends. Remember to brush the crust with egg wash and chill the dough before baking, and top with whipped cream or ice cream for an extra special treat. With these valuable tips, you will be making the best apricot tarts in no time.

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