Apricot season is over, but this recipe can’t wait until next summer – trademark Swiss apricot tart (“Aprikosenwähe”), still warm from the oven, with tart fruit melting on your tongue, along with a hint of almond and cushioned by freshly whipped cream… can it be June again already? Gourmet 1982. 3/4 cup heavy cream Use a filling of well beaten cream and sprinkle with grated peppermint crisp or chopped chocolate and roll up. (Pack them in tight as they do shrink a little during the bake!) A favorite lunch with people in a hurry would be a slice of a cheese- or meat- or vegetable-based wähe and a slice of a fruit one -- plum, —is the Swiss version of pizza (but more versatile because it can be sweet). Photograph: Felicity Cloake for the Guardian Perfect apricot tart. The apple version is the best known, but apricots work really well too. This however has a surprise layer of apricot jam (or you can use the jam to glaze the apricots on top!) Usually, it is made with Italian prune plums- “zwetschgen”- although in a pinch, you can substitute other plums. For the pastry: 225g plain flour, plus extra to dust 2 tbsp caster sugar ¼ tsp salt 165g cold butter Cold water. This is a traditional Swiss tart, known as zwetschgenwahe (sometimes, zwetschgendatschi or zwetschgenkuchen) sold in bakeries all over the country, usually by the square. Dried Apricot Pie is sure to become a family favorite! Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. I strongly suggest that you make the Apricot Rum Glaze to finish the tart. Its apricot season! 14.02.2012 - Gypsy Love I +fashion consulta hat diesen Pin entdeckt. Use parchment paper to slide tart onto a wire rack to cool. This recipe for Russian Torte made with apricot filling, walnuts, and meringue seems to be pretty popular among Balkans, but not so much with Slavs.Serbians seem to favor this dessert and maybe that's where it originated. Preparation. Beat together the butter, caster sugar, 1 egg yolk, almonds and flour. Arrange the fruit segments in the tart shell, ensuring that they are standing up, not laying on their side! Method. Fold up edges of pastry over filling, leaving center uncovered. Many different fruits work in this recipe—you could use plums, cherries, apples, etc. Winter is the hardest time of year to get terrific produce, especially when you don’t live in a mild climate. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter. reviews (5) 100%. Swiss Apricot Tart Shortcrust pastry. Cooking with seasonal fruit is imperative to yielding a delectable result. Last week we arrived to the family holiday house in the south of Switzerland, in the region called Ticino for a well deserved holiday. I hope you give this French Pear Tart recipe a try. Make crust: Blend flour, sugar and salt in processor. 6ozs flour; 3 ozs butter; 1 egg; 3/4 teaspoon baking powder; pinch of salt; 1 tablespoon sugar (fine) Rub butter into flour which has been sifted with salt, sugar and baking powder. Adding a foreign adjective or different country name to a recipe isn't unusual, but what's a little unusual is that it's called a "torte." Makes one 25cm tart. and sliced apricots for visual appeal! Instead of apricot jam, use fresh strawberry. An apricot (US: / ˈ æ p r ɪ k ɒ t / (), UK: / ˈ eɪ p r ɪ k ɒ t / ()) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits).. Usually, an apricot tree is from the species P. armeniaca, but the species P. brigantina, P. mandshurica, P. mume, P. zhengheensis, and P. sibirica are closely related, have similar fruit, and are also called apricots. Recipe for French Pear Tart Bourdaloue with Apricot Glaze. Apricot Tart. Cut each aprict into 6 wedges. At this time of year its tradition here to use this sweet plump fruit to make jam with your family and share with your friends and neighbours. 2 large egg yolks. My uncle and aunt were waiting for us to handle over the keys of the house and they had baked a delicious apricot tart for us. Apricot Almond Tart . 13 ounces (about 5) ripe apricots. Entdecke (und sammle) deine eigenen Pins bei Pinterest. Swiss Style Apricot Tart A sweet treat today! Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. make it again. Brush folded pastry with milk; sprinkle with remaining sugar. Cut out a 20cm round from a sheet of ready-rolled puff pastry and put it on a baking tray. Apricot season is short, but our love for the fruit endures. Lulu Peyraud’s apricot tart. This is a dessert to wow guests. Incorporate 125ml chopped Hazel nuts or grounds nuts to dry ingredients. Line a greased tart tin with the pastry, prick it with a fork and place it in the fridge for 20 minutes. It adds a beautiful golden hue to the finished product and another layer of great flavor. https://www.greedygourmet.com/recipes-for-diets/vegetarian/ It is like an apricot version of the classic French fruit tart. Add beaten egg and a little water to make a soft dough. i have never though mixing hazelnut with apricot will turn out this good till i read an article ( link) about how apricots has a nutty flavor, so i decided to try this tart recipe from Bake from Scratch, the result was really good, one thing i had to change, used less apricots and since i’m not a big fan of ice-cream so i didnt serve my tart with i,t just cooled with my evening coffee. Deselect All. This apricot tart is a dream! Go to reviews. Add butter and process, using on/off turns, until mixture resembles very coarse meal. If the apricots are particularly sour, you can sprinkle them with a tablespoon of sugar, or you can glaze the finished tart with a bit of warmed, strained apricot jam. 1 cup granulated sugar. Spoon apricot mixture over egg white; sprinkle with almonds. Egg and a little water to make a soft dough bake! little water to a... 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