Poached apricots with frangipane filling recipe
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- Dish type
- Fruit desserts
A gorgeous summery dessert of fresh apricots cooked in white wine with an almond frangipane filling. Serve warm with a dollop of whipped cream or ice cream.
Be the first to make this!
- 1 egg yolk
- 4 tablespoons sugar
- 2 tablespoons butter, softened
- 100g ground almonds
- 1 tablespoon Amaretto liqueur
- 8 fresh firm apricots
- 250ml sweet white wine
- 2 tablespoons flaked almonds for garnishing
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Preheat oven to 200 C / Gas 6.
- Cream egg yolk and sugar in a bowl until pale and fluffy; add softened butter and mix thoroughly.
- Mix Amaretto liqueur into ground almonds; add to creamed mixture.
- Halve apricots, remove the stones and hollow out the middle to make a larger space. Add any apricot flesh to the creamed mixture.
- Stuff apricots with the creamed mixture. Arrange in a baking dish so they sit upright; pour wine into the baking dish.
- Cook for 15 minutes. Sprinkle flaked almonds on top of apricots 5 minutes before cooking time is due to finish.
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I am not a fan of pre-made pie crusts.
They are always so greasy and made with unnatural ingredients.
I recently came across these Diamond Nut brand nut pie crusts. (click on the link to order 12 pack, which comes out to $4.00 each).
These are ready made pie crusts (not easy to find btw), with little flour and all natural ingredients. No refrigeration is necessary and they have a long shelf life.
I was very curious.
You can eat them with a no bake pudding filling or ice cream, or you can bake them as you would a regular pie crust. sweet or savory filling, you decide.
They are much lower in carbs than regular pie crusts, with only 9 grams of carbs per serving. Not bad.
I had a jar of poached apricots from Italy and instead of using them all on top of Greek yogurt, I went for a tart with a frangipane filling (that luscious almond eggy filling).
Wasn't really sure where I was going with this. it was experimental only. but the results were fantastic!!
I had to quickly write down the recipe for you, so I wouldn't forget it.
I used the walnut pie crust vs. the pecan, but either would work with apricots.
And since you probably don't have poached apricots from Italy! use fresh apricots or any other good quality jarred or fresh fruit.
1 Diamond Nut ready made walnut pie crust
4 tbsp melted butter
2/3 c sugar
zest of a lemon
1 cup almond flour
1/4 tsp almond extract
1 tsp vanilla
fresh apricots or jarred/poached apricots, cut in halves and pits removed
Mix the melted butter with the sugar, zest and eggs. Add in almond flour and extracts.
Mix until you get a nice thick paste consistency.
Spread the frangipane in the nut crust with a silicone spatula.
Lay out the halved apricots on top and place a pistachio in the center.
Bake at 350F for 40 minutes.
After 30 minutes, my crust was starting to get too dark, so I put foil around the rim, as to not burn the tart.
Take the tart out when the frangipane is golden brown and it is no longer jiggly in the center.
Let the tart cool and dust with powdered sugar before slicing.
PS. if you are having trouble finding these pie crusts, you can order a 2 pack here on amazon (instead of 12 in the above link).
Apricot Frangipane Tartlets
The perfect tart for when stone fruits are at their peak.
Which just shows the big delay between my bakes and my posts hah.
You have the tart sweetness of apricots and raspberries paired with a classic almond cream filling.
The frangipane (or almond cream) used in this recipe is mixed with pastry cream, which is more time-consuming, but stops the dryness usually associated with frangipane.
If you want to make frangipane tarts in other seasons, other fruits would work too, like poached pear or cherries. I’d recommend something on the tart (haha) side though, to offset the richness of the frangipane. If you use peaches, you’d probably want to peel the peaches first, but you don’t have to if you use nectarines, plums, or apricots.
The tart crust used this time is a flaky tart crust. This recipe is adapted from the Tartine cookbook.
Ingredients (makes about 8 tartlets. Each of my tartlet was 3.2 inches/8cm in diameter)
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Moroccan meatloaf with olives, apricots and pistachios
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|For the crust:|
|130g (1 cup)||plain flour|
|¼ tsp||table salt|
|50g (¼ cup)||granulated sugar|
|115g (½ cup or 4oz)||cold unsalted butter|
|For the filling:|
|110g (¾ cup or a scant 4 oz)||shelled unsalted pistachios|
|75g (6 tbsp)||granulated sugar|
|1 tbsp (10g)||plain flour|
|A few pinches||sea salt|
|70g (5 tbsp)||unsalted butter (cold is fine)|
|¼ tsp||almond extract|
|1 tsp (5 ml)||brandy, or another flavoring of your choice (totally optional)|
|455g (1lb)||firm-ripe apricots|
|Icing sugar or 80g (¼ cup) apricot jam|
10 ways with almond meal
Made from very finely ground almond kernels, it is used in cake batters, pastries, biscuits and most notably in the classic French tart and cake filling called frangipane. It’s also used in some cuisines to thicken sauces or even as the star of the sauce itself- Turkish tarator and some versions of the Greek garlic sauce, skordalia, for example. Generally, almond meal is made by finely grinding blanched (peeled) almond kernels but can also be made using skin-on almonds, in which case it will have a darker colour. While it can be made at home, most domestic food processors heat the nuts and make an oily mess of them.
The best way to make your own is to process the weight equivalent of slivered almonds with a little flour or sugar from a recipe until a fine meal forms the flour and sugar stop the nuts heating and becoming oily. This works well for cake/pastry/biscuit recipes. Otherwise, buy almond meal from a source that has good turnover as the oils in ground nuts can quickly oxidise and turn rancid - for this reason, almond meal is best stored in an airtight bag in the refrigerator. It should keep there for up to a year.
1. Almond tarator
Combine 1 cup each almond meal and fresh breadcrumbs in a food processor with 3 cloves chopped garlic, 3 tablespoons of lemon juice, ½ cup extra virgin olive oil and ½ cup water. Process until very smooth then season well. Add more water to form a creamy consistency if necessary. Serve with grilled fish or lamb.
2. Quick almond milk
Combine 2 cups almond meal and 4 cups water in a blender. Blend for 3-4 minutes or until very creamy. Add vanilla, a little sugar or a pinch of salt for flavouring if desired. Strain through a sieve lined with a kitchen towel, squeezing the towel hard to remove all the liquid. Use the dry solids in baking (cakes, biscuits muffins) or in homemade muesli.
3. Meatballs with almond, onion and saffron sauce
This Catalan dish is often served as a tapas, but can easily morph into the main course with the addition of some steamed potatoes and a green salad. “Albondigas” comes from the Arab word for ball and versions of this meatball dish are wildly popular all over Spain. Spanish food expert Penelope Casas in her fantastic book Delicioso says some cookbooks in Spain devote entire chapters to their preparation. Make these with beef, veal or even chicken mince if you prefer.
4. Almond crusted fish
Combine ½ cup each grated Parmesan, fresh breadcrumbs and almond meal in a bowl. Season well then add 1 tablespoon of chopped tarragon. Dust flounder fillets lightly in plain flour then dip in beaten egg, draining the excess off. Coat each well with the almond mix, using your hands to pat it on firmly. Fry the fish over medium-low in plenty of butter for 5 minutes on each side, or until golden and cooked through.
5. Almond-orange syrup cakes
These easily-made cakes (you just stir everything together) are typical of sweets found in the cuisines of the Middle East and Eastern Mediterranean, where ground nuts (pistachios, almonds, walnuts) and semolina are widely used. Their slightly gritty texture works beautifully with the infused sugar syrup, another common feature of cakes from that part of the world. Be sure to use coarse semolina not semolina - or durum wheat - flour, which is used for making pasta.
6. Ajo Blanco
Soak 175 g crustless day-old bread in water then squeeze dry with your hands. Combine in a food processor with 400 g almond meal, 3 cloves chopped garlic, ½ cup extra virgin olive oil and ⅓ cup sherry vinegar. Process until very smooth. Add 4 cups of chilled water and process. Season well, chill then serve in bowls scattered with halved green grapes.
7. Almond meringue cookies
Whisk 3 egg whites until soft peaks form. Whisking constantly, gradually add 1 cup caster sugar, whisking until the mixture is very firm and glossy. Gently fold in 300 g ground almonds and 1 teaspoon each of ground cinnamon and finely grated lemon zest. Drop tablespoonfuls into baking paper-lined trays. Bake at 165ºC for about 25 minutes or until golden. Cool on wire racks.
8. Chicken tikka masala
This dish was most likely invented in English kitchens by chefs from the subcontinent - either Pakistan, India or Bangladesh - though no-one seems entirely sure. Spicing varies from recipe to recipe, but the use of tomato, cream and nuts, working to thicken and enrich the sauce, is consistent. Strictly speaking, the chicken pieces should be cooked in a tandoor oven, but grilling works just as well. The same ingredients and method can be applied to lamb and fish as well.
9. Apricot and almond crumble
Place 1 kg chopped fresh apricots in a baking dish. Combine ⅔ cup self-raising flour, ½ cup almond meal, 1 teaspoon of ground cardamom in a bowl. Lightly rub in 100 g chopped butter then stir in ½ cup each caster sugar and slivered almonds. Scatter over apricots then bake for 35 minutes at 180ºC or until golden.
10. Chocolate frangipane and cherry tart
Frangipane is a classic French almond-based filling used in tarts, cakes and pastries. It’s history dates to the 16th century when an Italian nobleman (the Marquis Muzio Frangipani) introduced almond-scented gloves to France - pastry chefs attempted to emulate the seductive scent in their desserts. The result was a rich almond-infused cream filling that somehow over time, morphed into the frangipane we know today.
Recipes by Leanne Kitchen. Photography, styling and food preparation by china squirrel.
F or many of us, our first memories of apricots are either in a jar of jam, bought for the sole purpose of heating and straining to make a glaze for Christmas cake, or as tinned fruit, all delicacy obliterated by a ton of sugar. This is a shame, as neither allows us to enjoy the apricot's intensely perfumed sweetness.
The real, ripe thing, fresh from the tree, is one of summer's sweetest joys. OK, this year's poor spring means that British apricots will be low on the ground - or on the branch (see Source It this week) - but I am undaunted. I'm looking to the future (and the past: Henry VIII had apricots in his garden) and growing my own. I've got three outdoor trees against the wall of the house - and all of them are showing no fruit this year. But the one in the greenhouse can boast at least 20 fine, fat fruits that are turning from green to yellow as I write. By the time you read this, I hope a couple of them will be showing that red, saucy-maiden blush that indicates they are ripe, juice-laden and ready to devour.
I've been assisted in my quest for fruity perfection by Mark Diacono, who grows apricots along with olives and almonds and other seemingly un-British produce on his Devon farm (otterfarm.co.uk). Mark is helping us to establish our own climate change garden at River Cottage and he recommends apricot varieties that flower a little later and are therefore less susceptible to frost. Newer varieties, such as Tomcot and Flavourcot, are much more disease-resistant, too. They benefit from free-draining, rich soil and any protection from the wind you can give them, but you don't need a walled garden for them to thrive. If, however, you have the enormous good fortune of having your own walled garden, you could go for older varieties such as Golden Glow.
When you buy apricots, choose fruits that are delicately fragrant and firm, but that yield slightly to the touch. Colour is not necessarily an indication of ripeness - it depends on the variety - but avoid any with a greenish tinge. Like peaches, apricots' sweetness won't increase after picking, so it's important to buy the best you can find.
When you have the perfect fruit, the simplest treatment is often the best - see my apricots on toast recipe here. Alternatively, halve the fruit, remove the stone, then fill each half with some cream cheese, lightened with a little double cream and sweetened with a dollop of honey. Sprinkle on some toasted almonds and serve with coffee. Or poach apricots in sweet white wine, with a little sugar and vanilla pod added, then spoon them over madeira cake or meringues. Or strain the poached apricots and purée them to make an intensely delicious base for sorbets, ice-creams, soufflés and fools. That should dim the chilly memories of our poor spring and launch us into the warmth of summer.
APRICOTS ON TOAST
An easy and delicious treat, either as a tasty weekend brunch or a hearty pudding. Serves four.
About 16 apricots
2 vanilla pods
Unsalted butter - you'll need
a few spoonfuls
About 60g caster sugar
4 thick slices crusty
white bread or brioche loaf
Clotted cream or
Preheat the oven to 190C/375F/gas mark 5. Halve the apricots and remove their stones. Arrange them in a baking dish, cut side up. Snip each vanilla pod into 1cm long pieces. Place a length of vanilla in the hollow at the centre of each apricot, along with a tiny scrap of butter and a sprinkling of sugar. Roast the apricots for about 15 minutes, or until they are tender when pierced with a knife and their syrupy juices are running.
Toast the bread and spread generously with more butter. Spoon the apricots and their hot, sticky juices on to the toast and serve at once, with clotted cream or ice-cream to make more of an event of it.
Spread over toast or stirred into yogurt, this makes a delicious breakfast. Makes about 1.5kg.
Juice of a lemon
1 vanilla pod, split (optional)
800g preserving sugar
30g of butter
Put a saucer in the fridge to chill. Wash, dry and halve the apricots. Put them in a preserving pan along with the lemon juice, vanilla pod and water, and simmer for about 15 minutes, or until soft (you want them quite soft, because they won't soften further once you add the sugar) and the contents of the pan well reduced.
Take the pan off the heat and add the sugar, stirring until dissolved. Add the butter and boil rapidly for about 15 minutes, without stirring, until the setting point is reached - that's when a dollop of the jam placed on the chilled saucer wrinkles when you push it with your finger. Skim off any scum with a slotted spoon, then pour into sterilised jars and seal.
APRICOT AND ALMOND TART
When I worked at the River Cafe, apricot and almond tart was one of the most popular puddings. I've recreated my own version here. Grating the pastry makes for a light crust, and is also a hell of a lot easier than rolling it out. Grinding whole, blanched almonds in a food processor until fine results in a better flavour than using bought ground almonds, too. Serves eight.
For the crust
350g plain flour
Pinch of salt
175g unsalted butter
100g icing sugar, sieved
3 egg yolks, lightly beaten
Zest of a lemon
For the filling
200g unsalted butter, softened
200g caster sugar
4 eggs, lightly beaten
1 tbsp amaretto (optional)
250g ground almonds
50g plain flour
10-12 ripe apricots, halved and stoned
First, make the sweet pastry. Put the flour, salt and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the sugar, then the egg yolks and lemon zest. Pulse until just combined and pulling away from the edge of the bowl. Wrap in clingfilm and chill for at least an hour.
Preheat the oven to 180C/350F/ gas mark 4. Lightly grease a 28cm loose-bottomed flan tin and coarsely grate the pastry directly into it. Press evenly into the sides and base, line with greaseproof paper, fill with baking beans or dried pulses, and blind bake for 20 minutes. Remove the paper and beans, and bake for five minutes more. Remove and leave to cool.
Reduce the oven temperature to 150C/300F/gas mark 3. To make the filling, beat together the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating after each addition. Beat in the amaretto, if using. In a separate bowl, whisk together the almonds and flour, then beat this into the butter mixture.
Spread the almond mixture over the tart base. Top with the apricots, cut side down, cramming them in so there is little space between them. Bake for 45-50 minutes, until puffed up and golden. Serve warm or cold.
Rhubarb Frangipane Tart
I know, I know. Rhubarb is so April/May and I should be baking all the berry pies and strawberry shortcakes right about now. But to be honest, I saw my first good batches of rhubarb just a week ago. Maybe it’s the Canadian weather, but I find we’re a month or two behind everyone else when it comes to produce. Strawberry picking usually starts at the end of June, and peaches come up right around Labor Day. The good news is that if rhubarb season is long over where you’re living, this versatile frangipane tart base adapts well to other seasonal fruits. Apricots, nectarines, raspberries, figs — whatever looks good in your area, use it!
This shortcrust tart dough is adapted from Dorie Greenspan. I love how it comes together so easily and doesn’t shrink on me. Whereas I like making my pie crusts by hand, I typically use a food processor for tart dough. I like my tart crusts to be more crispy than flaky, so I’m not as concerned with big butter pieces and keeping all the ingredients super cold. That being said, if you don’t have a food processor or prefer not to use one, you can mix this dough by hand too (just do it as you would pie dough). Definitely don’t skip the chilling and freezing steps it’s what keeps the dough from shrinking! At any rate, if you do have some cracking and shrinking, you can use any leftover dough to do a quick patch job after you take the foil off during the pre-bake step.
65 Easy Fruit Desserts to Make All Summer (and Fall, Winter and Spring Too)
In our experience, you’re either a chocolate dessert person or firmly on team fruit. And while we have nothing against a decadently fudgy treat, when the produce is in season, why not embrace it? When the weather's warm, we crave fresh berries, juicy peaches, tart cherries (we wait all summer for the chance to make sour cherry pie), tender apricots and sweet corn. As things cool down, our sights turn to figs, blood oranges, grapefruit and allllll the apples. From skillet peach cobbler to Meyer lemon loaf cake, here are 65 easy fruit desserts to make in every season.
Poached apricots with frangipane filling recipe - Recipes
It's been a really long time before I baked anything besides a mug cake. (I have become really good at mug cakes.) But after binge watching all available seasons of the Great British Bake Off and now moving on to Masterclass, it's about time I dusted off the old baking pans (actually, I didn't have a tart pan and had to go buy this one).
Mother's Day was as good an excuse as any to come out of baking retirement and go right for a multi-step recipe that requires a free afternoon. Yet, aside from needing to pause, chill, and wait between making the pie crust, frangipane filling, and poached stone fruits, this recipe isn't nearly as difficult as it is time consuming. If you have the time, it is well worth it.
The basic recipe is a frangipane tart, which is some sort of magical combination of an almond cake and eggy custard. Once you learn the crust and frangipane filling, you can tinker with the fruit to make any delicious combination you want. This original recipe called for both apricot filling and fresh apricots on top, but I swapped them for peaches due to availability on my first go. I then baked it again a week later using a combination of apricots and berries. Any stone fruit (peaches, apricots, nectarines, plums. ) would taste great with the almond and apricot filling.
The only equipment you absolutely need to make this tart is a 11-12" tart pan with removable bottom. A food processor is helpful, but my cheap little ninja chopper worked just fine for both the tart crust and filling. Either can be done by hand with minimal muscle. I will say, however, that I have become a big fan of using a little kitchen scale for baking (especially since the original recipe is from the BBC). So much less measuring and washing! What took me so long?
This is definitely an impressive tart to look at, a real reward for brushing up on some basic baking skills.
- 2 cups flour
- 7 tbsp butter
- 3 1/2 tbsp caster sugar (although granulated will work)
- 1 egg
- 3/4 cup butter
- 3/4 cup caster sugar (recommended over granulated)
- 4 eggs
- 2 cups almond flour
- 1 tsp almond extract
- 7 oz apricot jam
- 5-10 ripe stone fruit (depending on if you want to cover the entire surface of the tart)
- 4 tbsp apricot jam
- 4 eggs
- flaked almonds
- fresh berries (optional)
- Preheat oven to 375 F.
- For the pastry: in a food processor (or by hand) mix the butter and flour just until a breadcrumb consistency forms. Blend in the sugar, then the egg with a tablespoon of water. Mix until crust just comes together (you can work it a bit by hand to bring together any lose flour). Wrap tightly with plastic wrap, and chill for 20 minutes.
- While the pastry dough chills, prep the peaches/apricots: For peaches: Drop them into a large pot of boiling water for 10 seconds to poach them briefly. Submerge in a ice water bath, then easily peel the skins. Halve and pit each (try to keep the halves as complete and pretty as possible). If using apricots, no need to peel, so this first poaching can be skipped. Just halve and pit. In a smaller pan, bring 1/4 sugar and 1/2 cup water just to a boil. Remove from heat and add the peach halves. Set aside and allow peaches to poach.
- Once pastry dough is chilled, roll it out on a floured surface until just large enough for your tart pan. Slip the removable bottom of the pan beneath the pastry, folding it in and easily dropping it into the tin. Press against all sides and trim off the edges. Don't worry about small breaks, just use the extra pastry to patch them. Prick the bottom evenly with a fork, and chill again for 10 minutes.
- Line the pastry with parchment and fill with uncooked rice/dried beans/lentils/ceramic baking beans. Blind bake the crust for about 15 minutes, or until edges are pale brown. Remove parchment and filler and bake for a few more minutes until fully cooked and golden brown. Remove from oven and set aside to cool.
- Make the frangipane filling: Cream the butter and sugar in a food processor until smooth. Add the eggs, blend well, then add the almond flour and extract.
- To fill crust: spread a thin layer of apricot jam across the bottom of the baked pastry crust (make sure to leave 4 tablespoons for the topping). Add spoonfuls of frangipane to the top, then smooth the surface. Bake 30-40 minutes until filling is fully set and dark golden brown. Place on a wire rack to cool almost to room temperature.
- Absorbing any excess syrup first, arrange the peach halves or apricots on top of the tart. Gently warm the remaining 4 tablespoons of apricot jam to brush over the surface (pressing it through a sieve first for the cleanest look). Sprinkle with sliced almonds.
stone fruit topping:
For peaches, or any fruit that needs to be peeled, drop them into a large pot of boiling water for 10 seconds to poach them briefly. Submerge in a ice water bath, then easily peel the skins. Halve and pit each (try to keep the halves as complete and pretty as possible). If using apricots, nectarines, or plums, no need to peel, so this first poaching can be skipped. Just halve and pit. In a smaller pan, bring 1/4 sugar and 1/2 cup water just to a boil. Remove from heat and add the peach halves. Set aside and allow peaches to poach.