Apricot Fruit Spread
Golden and gently tart. Sunshine-sweet with a smooth, mellow finish.
Apricot Turnovers
Make sure to use puff pastry that’s made with butter. You can assemble them the night before and bake them in the morning while the coffee’s brewing.
About 1 cup of Apricot Fruit Spread
2 sheets store-bought puff pastry, defrosted according to package directions
1 large egg, slightly beaten for the egg wash
1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. Unfold one of the thawed sheets of puff pastry onto a lightly floured board.
It should be cold but pliable. (If it cracks, let it defrost on the counter for 5 minutes
and test again.) Cut it into 4 equal squares.
3. Place about 1 1/2 tablespoons of apricot spread in the center of each pastry square. Brush the outer 1/2-inch edge of the squares with the egg wash. Fold one of the points of the square over the filling to meet an opposite point to form a triangle. Press the 2 sides of each triangle with the tines of a fork to seal it. Repeat with the remaining 3 turnovers and the second sheet of puff pastry.
4. Cut 3 small (1-inch) slits about 1/4 inch apart in the top of each triangle and place the turnovers on the baking sheets. Bake until golden brown, about 25 minutes.
Easy Sacher Torte
This recipe is in the spirit of the Austrian Sacher torte, but more straightforward to make. Baking the torte in the water bath allows for gentler baking. The cake can be made a day ahead—store at room temperature. Assemble the cake just before serving.
Serves 8 to 10
8 ounces bittersweet chocolate, finely chopped
8 ounces (16 tablespoons) unsalted butter, softened
1 1/4 cups sugar
4 large eggs
5 tablespoons cornstarch
1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch round springform pan with parchment paper. Wrap a single piece of aluminum foil around the bottom of the pan and at least halfway up the sides.
2. Melt the chocolate in a double boiler or microwave. Remove from the heat and whisk until smooth. Cool to room temperature. Add the butter and whisk until smooth.
3. Whip the eggs and sugar on high speed with an electric mixer until thick, about 2 minutes. Reduce the speed to medium-low and mix in the chocolate butter mixture. Stir in the cornstarch. Spread the batter into the prepared pan.
4. Place the cake in a baking pan or large sauté pan with at least a 1-inch clearance around the sides. Place the baking pan on a rack in the middle of the oven. Carefully fill the baking pan with hot water so that the water comes about a third of the way up the sides of the pan, making sure it doesn’t come up higher than the foil.
5. Bake until the cake is crusty on top and a skewer inserted in the middle still has a wet crumb, about 45 minutes. Remove the pan from the water bath and remove the foil. Cool to room temperature.
6. To unmold the cake from the pan, run a knife around the inside edge of the pan, release the latch, and remove the ring. Place a large plate on top. Invert the cake and plate together. Remove the bottom of the cake pan and carefully peel off the parchment paper.
Whipped Cream
1 cup heavy (whipping) cream
1 teaspoon vanilla extract
1 1/2 tablespoons granulated sugar
Put all the ingredients in a large bowl. Whisk just until the cream holds its shape.
To Serve
Spread the Apricot Fruit Spread over the top of the cake, then spread the cream over it.
Goat Cheese Cake with Apricot Spread and Whipped Cream
Moist and light, not like traditional cheesecakes.
Serves 6 to 8
11 ounces goat cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
Grated zest of 1 lemon
1 teaspoon freshly squeezed lemon juice
6 large eggs, separated
3 tablespoons all-purpose flour
1. Preheat the oven to 350°F. Butter a 9-inch round cake pan and dust with granulated sugar, tapping out the excess.
2. Beat the goat cheese, sugar, vanilla, lemon zest, and lemon juice with an electric mixer until smooth. Stir in the egg yolks two at a time, mixing well after each addition. Stir in the flour.
3. Whip the egg whites in an electric mixer on medium speed until soft peaks form. Gently fold the egg whites into the goat cheese mixture. Spread the batter into the prepared pan.
4. Bake until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool to room temperature.
5. To unmold the cake, run a knife around the inside edge of the pan to loosen it, invert a platter onto the pan, and then invert the plate and pan together. Lift off the pan.
Whipped Cream
1 cup heavy (whipping) cream
1 teaspoon vanilla extract
1 1/2 tablespoons granulated sugar
Put all the ingredients in a large bowl. Whisk just until the cream holds its shape.
To Serve
Place a slice of cake on each plate. Drop a spoonful of Apricot Fruit Spread on top. Drape whipped cream over.
Almond Apricot Financiers
The Financier recipe has a rich history in French patisserie. Its name comes from the traditional bar-shaped molds in which they were once baked, said to resemble gleaming gold bars. Apricots and nuts are like a good marriage- they bring out the best in each other. Feel free to substitute hazelnuts, pecans, or walnuts.
Serves 6
4 ounces unsalted butter
3/4 cup plus 2 tablespoons almond meal
1/2 cup confectioners’ sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
4 ounces egg whites
6 tablespoons granulated sugar
1/4 teaspoon vanilla extract
About 3/4 cup Apricot Fruit Spread
6 scoops vanilla ice cream
1/4 cup sliced almonds, toasted
1. Melt the butter in a saucepot and cook over medium-low heat until lightly browned and smells nutty. Strain the butter if there are black bits, but brown ones are okay. Cool to room temperature.
2. In a bowl, whisk together the almond meal, confectioners’ sugar, flour, and salt.
3. In a separate bowl, whisk the egg whites, granulated sugar, and vanilla extract until combined. Whisk in the almond meal mixture and then the brown butter.
4. Refrigerate until cold, about 4 hours. You can make the batter several days ahead.
5. Preheat the oven to 350 degrees. Butter and sugar six 4-ounce ramekins or foil cups.
6. Bake for about 15 minutes until they spring back when you touch the center and they are lightly browned. Cool and then remove from the molds
To Serve
Spread a circle of apricot spread in the center of each plate, a little larger than each cake. Place a cake right side up on top. Scoop some vanilla ice cream on top. Sprinkle sliced almonds on top.