Easy Apricot Tart
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This Easy Apricot Tart, that’s made with fresh summer apricots, requires minimal preparation and cooking thanks to pre-made puff pastry. Finished with jam or preserves and optional whipped cream and caramel sauce, this truly is a summer fruit tart that’s as simple as a dessert gets!
Mincemeat and orange tarts - Mary Berry's Absolute Christmas Favourites: Episode 2 Preview - BBC Two
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Ginger Apricot Scones
Stephanie bakes scrumptious ginger apricot scones.
On this episode, Stephanie bakes scrumptious ginger apricot scones. A multitude of flavors, along with their buttery texture, make these the most delicious scones you’ve ever tasted. Make sure to stick around to learn how to make and apply your own vanilla flavored icing as that perfect topping.
Ingredients and printable recipe card at our website:
Pistachio Frangipane Pie with Apricot Jelly (Pâte de Fruit ) Recipe
DIY how to make homemade apricot jello with thyme
Easy recipe of pie with pistachio cream
Ingredients (20 cm):
Pistachio Frangipane
Milk – 150 ml
Vanilla bean – 1 pod
Egg yolks – 2 pcs
Sugar – 35 g
Corn starch – 5 g
Butter (1) – 20 g
Butter (2) - 125 g
Sugar powder - 125 g
Pistachios – 30 g
Almond flour - 125 g
Corn flour – 10 g
Pistachio paste – 30 g
Whole egg – 1 pc
Short Crust Pastry
Almond flour – 50 g
Powdered sugar – 70 g
Flour – 370 g
Baking powder – 5 g
Ginger - 5 g
Butter – 280 g
Egg yolks – 3 pcs
Pâte de Fruit
Apricots – 800 g
Citrus pectin– 26 g
Sugar (1) – 50 g
Sugar (2) – 800 g
Glucose syrup - 100 ml
Lemon acid (or tartaric acid) – 6 g
Water – 6 ml
Preparation:
Pâte de Fruit
Mix pectin and sugar (1). Mix water and lemon acid. Heat apricot puree to nearly 40 C on medium-high heat. Add the pectin and sugar and stir. Bring to boil and add sugar and glucose syrup. Heat to 105 C stirring constantly (nearly 5 min on medium-high heat). Remove from heat and add lemon acid mixture. Pour into the mold, so that the thickness is about 2-3 cm. Leave for a day (at room temperature). Then cut into cubes 2x2 cm. It is possible to roll cubes in sugar or powdered sugar before eating. Keep in tight-fitting box at room temperature.
Directly for tart half of the ingredients for jelly is needed.
For the tart it’s better to use it without sugar.
Pistachio Frangipane
Pour milk in saucepan; add vanilla pod and half of vanilla pod’s beans. Bring to boil and add to stand for an hour. Mix egg yolks with sugar, then with corn starch. Pour into milk and heat on small heat stirring constantly. Bring to boil and continue to heat for 2 min after it. Remove from the heat, incorporate butter (1), stirring until smooth. Cool completely in fridge.
Whip the butter (2) with sugar; gradually add all ingredients one by one, mixing. Keep in the fridge until use.
Short Crust Pastry
Mix almond flour, powdered sugar, flour, vanilla seeds, baking powder and ginger in a bowl. Add cubes of butter. Grind into crumbs with hands. Add the yolks and knead a soft, elastic dough. If necessary, add a little flour. Wrap it in plastic wrap and store in the refrigerator overnight.
Roll out the dough into a thick layer of 0.3-0.5 cm
Keep in the fridge for another 30-60 minutes. Preheat the oven to 180 C. Bake with a cargo for about 10-15 minutes.
Pour the pistachio cream and bake for another 15-20 minutes at 170 C.
Let it cool and keep for at least 1-2 hours in the fridge before serving.
Apricot Galette
Apricot Galette
Serves 8
This works with any stone fruit (peaches, nectarines, plums), apples, and pears. If using peaches and nectarines, reduce the sugar slightly. You can also add some berries. Good combinations are:
-apricots and cherries
-peaches and blueberries or raspberries
Pie Dough:
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Makes 2 disks of dough. Save the second disk for some other use.
212g unbleached all-purpose flour (for the food processor)
2 tsp Diamond Crystal Kosher salt (or 1 tsp Table Salt or 5.7g of any salt using 0.01g precision scale)
26g (2 Tbsp) granulated sugar
284g (2.5 sticks) cold unsalted butter sliced 1/4 inch (1/2 cm) thick, and chilled for 15 min
142g unbleached all-purpose flour (in a large bowl)
57g cold water
57g cold vodka
Process 212g of flour, salt and sugar in a food processor for 15 seconds. Add the butter and pulse until the consistency of finely grated parmesan cheese, about 15 one second pulses. Add the mixture from the food processor to a bowl with 142g of flour and mix thoroughly with a large spoon (about 60 seconds). Add the water and vodka and mix until the liquid is absorbed. Squeeze with your hands until you get a lumpy dough (it will be crumbly). Remove half from the bowl. Form the first half into a disk and wrap tightly in plastic, repeat with the second half. Refrigerate overnight or up to 5 days or put into a freezer bag and freeze indefinitely. If freezing, move to the fridge 24 hours before using.
A detailed video on this dough using a food processor:
A detailed video on this dough by hand (this also works in a mixer with a paddle attachment):
Filling:
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840g (1.85 Lb) apricots
Pinch of cinnamon or to taste
1/2 tsp vanilla extract or paste
75g (1/3 cup) granulated sugar
Squirt of lemon (1/2 tsp - 2 tsp depending on how sour your fruit is)
Half and pit the apricots. Cut into wedges. Mix with all the other ingredients in a medium pot and let sit (don’t cook!) for 45 min and up to 2 hours.
Assembly:
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2 Tbsp sugar, divided
1 Tbsp melted butter
1 Tbsp apricot preserves (optional)
Roll out 1 disk of pie dough as shown in the video. Place on a parchment covered baking sheet and chill in the fridge for 20 min while preheating the oven to 400F (205C). If the dough is too stiff after chilling, let it warm up until pliable, about 5 min. Sprinkle the dough with 1 Tbsp sugar leaving a 2 inch (5cm) border. Set a strainer over a bowl. Drain the fruit, reserving the juice. Pour the juice back into the pot. Place the fruit in the middle of the dough and fold the dough around it pinching the folds as shown in the video. Brush the dough and the fruit with 1 Tbsp melted butter (you might not need all of it) and sprinkle the dough and the fruit with 1 Tbsp sugar.
Baking:
Bake in the bottom third of the oven for 20 min. Put the pot with the juice over high heat and boil until syrupy. Add 1 Tbsp apricot preserve (optional) and stir until dissolved. Boiling until very sticky (don’t touch or taste!) Cover the fruit with the glaze and move to the upper third of the oven. Bake until the fruit and the dough are nicely browned, 15-20 min. Cool at least 30 min and serve. Can be cooled to room temp and served later in the day. Can be rewarmed at 350F for 10 min. Don’t refrigerate. Serve the day you make it.
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Baking Apricot, Lime & Ginger Fruit Cakes
Today the team have been busy baking delicious Apricot, Lime & Ginger Loaf Cakes. Sweet and tangy, these loaf cakes are a firm favourite at Simply Delicious Cakes HQ!
#bakingbts #loafcake #fruitcakes #glutenfreecake