Apricot and Almond Tarte
Sweet Pastry Dough:
- 1 cup all-purpose flour
- 3 tablespoons sugar
- Pinch of salt
- 1/4 teaspoon baking powder
- 1/4 cup butter, chilled and cut into pieces
- 1 large egg
*Note: Ready-made pastry dough may be substituted.
- 1/4 cup (4 ounce) canned almond paste
- 1/4 cup sugar
- 1 egg yolk
- 1 teaspoon grated lemon zest
- 1/4 cup butter, softened
- 1 egg, any size
- 3 tablespoons flour
- 2 cans (17 ounces each) apricot halves in heavy syrup, drained
- 1/4 cup sliced almonds
- 1/2 cup apricot preserves
- 1/2 cup canned apricot nectar
- 1 tablespoon dark rum or vanilla extra
Preparation Time: Approximately 60 minutes
Cook Time: Approximately 45 minutes
- Heat oven to 350 degrees F.
- For Sweet Pastry Dough: Combine the dry ingredients in the bowl of a food processor; pulse several times to mix. Add the butter and pulse until the mixture is finely powdered. Add the egg and pulse just until the dough forms a ball. Remove the dough. Form into a disk; wrap in plastic wrap and refrigerate for at least 2 hours.
- For Almond Filling: Combine the almond paste, sugar, egg yolk and zest in the bowl of an electric mixer; beat until smooth. Beat in the butter, scraping the bowl and beaters, as needed. Add the whole egg, and beat until the mixture is light and fluffy. Stir in the flour.
- For Apricot Topping: Slash each apricot half 3 or 4 times through one end; set aside. Roll the dough on a floured surface with a floured rolling pin into a 12-inch diameter disk. Transfer to a 10-inch tart pan, and line the pan with the pastry; trim the edge. Spread the almond filling evenly over the bottom of the dough, and arrange the apricots on top, facing cut-side up in concentric circles. Place several pieces of sliced almond onto each apricot half.
- Bake for 40 minutes or until the crust is browned and the apricots are colored at tips. Cool on a rack.
- For Glaze: Combine the preserves, nectar and rum in a small saucepan and bring to a boil over low heat, stirring frequently; simmer until slightly thickened. Strain to remove any apricot pieces; brush the hot glaze over the cooled tart.
Nutritional Information Per Serving: 560 calories; 25 g fat; 110 mg cholesterol; 210 mg sodium; 73 g carbohydrate; 4 g fiber; 10 g protein.
Ginger Mango-Pineapple Crisp
This Hawaiian-inspired dessert combines many tropical and Asian ingredients enjoyed on the islands. While crisps are usually made with apples or peaches, this was recreated with tropical fruits – pineapple and mango – and macadamia nuts, ginger and wonton wrappers. The Chinese influence in this Hawaiian dessert is delightfully evident.
- Vegetable oil spray
- 24 (3 1/2-inch square) wonton wrappers
- 1 can (15 ounces) mangoes, drained
- 1 can (15 ounces) pineapple tidbits, drained
- 1/2 cup macadamia nuts, chopped and toasted
- 1/3 cup flour
- 1/4 cup crystallized ginger, chopped
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) butter or margarine
- Edible flowers for garnish (optional)
- Preheat oven to 375 degrees F. Spray a 12-muffin tin with the cooking spray. Press 2 wonton wrappers into each cup in the muffin tin.
- Fill each wonton cup with mango and pineapple, to 3/4 full. Combine the nuts, flour, ginger, sugar and salt in a mixing bowl. Add the butter or margarine to the nut-flour mixture; cut it into the dry ingredients using a pastry cutter (or use two knives, cutting through the mixture at cross angles) to make coarse crumbs.
- Top the fruit with the nut-flour-butter mixture. Bake for about 25 minutes until golden brown, or just bubbling. Serve warm. Garnish with the edible flowers, if desired.
Nutritional Information Per Serving: Calories 200; Fat 9g; Saturated Fat 3g; Sodium150 mg; Cholesterol 10mg; Carbohydrate 31g; Fiber 1g; Protein 3g
Zesty Cherry-Orange Tart
- 1/2 cup finely ground almonds, about 2 ounces
- 1 3/4 cups flour
- 1/2 cup confectioners' sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 egg, lightly beaten
- 1 can (21 ounces) cherry pie filling
- 2 tablespoons orange liqueur
- 1 teaspoon grated orange zest
Preparation Time: Approximately 45 minutes
Cook Time: Approximately 45 minutes
- For the Crust: Place almonds, flour and sugar in the work bowl of a food processor, fitted with a metal blade. Scatter butter on top of the mixture and pulse just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide the dough into two pieces, one slightly larger than the other, and shape into 1-inch-thick discs. Wrap the doughs separately in plastic wrap and chill for 30 minutes.
- Heat oven to 375 degrees F.
- For the Filling: Combine the cherry pie filling, orange liqueur and orange zest in a medium bowl and mix until thoroughly blended.
- Place the larger dough on a lightly floured board and roll out into an 11-inch circle. Press the dough into a 9-inch tart pan with a removable bottom and trim the edges. Roll the smaller dough into a 10-inch circle and cut into 10, 3/4-inch-wide strips.
- Spoon filling into tart pan and spread to an even thickness. Arrange the dough strips in lattice pattern on top of filling. Gently press the ends into pastry shell and seal with the fingertips. Bake the tart for 40 to 45 minutes until pastry is golden brown. Remove the tart from the oven and cool on a wire rack for 20 minutes. Remove the ring of the pan and cool the tart completely.
Nutritional Information Per Serving: Calories 372; Total fat 16g; Cholesterol 58mg; Sodium 19mg; Carbohydrate 52g; Fiber 2g; Protein 5g
Recipes courtesy of Mealtime.org. Canned fruits are a nutritious, delicious and quick way to make wonderful desserts.