Prized for both its flavor and nutritional value, apricots have long been celebrated in desserts across various cuisines, including India. Resembling peaches but tasting like dried plums, dried apricots add delicious flavor to traditional bakes like tarts and cookies. Said to have originated in China, they slowly spread west along the Silk Road centuries ago through regions like Central Asia and the Mediterranean. Prized for both its subtle but distinct flavor profile and nutritional qualities, apricots were embraced by early civilizations and incorporated into local cuisines wherever they took root. So, here are some recipes that make the best use of this striking dried fruit.
1. Apricot Tart
Ingredients:
Crust:
- 150 gm all-purpose flour
- 75 gm cold butter, cut into 1 cm pieces
- 40 gm powdered sugar
- 1 egg yolk
Filling:
- 500 gm fresh apricots, pitted and sliced
- 100 gm granulated sugar
- 2 tbsp cornstarch
- Juice of 1 lemon
Instructions:
- 1. Preheat the oven to 180°C.
- 2. Start with the crust: Cut up the butter, add it to the flour then use your hands to mix, until the mixture reaches a coarse, crumbly texture.
- 3. Then add the powdered sugar, egg yolk and salt and mix well using a whisk, until just combined. Shape the dough into a disk, wrap it in plastic then put the dough in the fridge for 30 minutes.
- 4. Take out the now chilled dough and flatten it on a lightly floured surface until it's just big enough to line a 23cm tart pan.
- 5. Gently press into the pan and trim any overhanging bits. Perforate the base nicely with a fork.
- 6. Line with baking paper and fill it up with dried beans so it doesn’t expand too much.
- 7. Blind bake for 20 minutes then remove weights and baking paper. Then bake for 5 more minutes until the edges start to turn golden.
- 8. While the crust bakes, toss the apricot halves with the sugar, lemon zest and juice in a bowl. Let it sit for 30 minutes.
- 9. Spread the warmed jam evenly over the baked crust. Arrange the macerating apricots cut-side up in concentric circles.
- 10. Bake for 25-30 minutes more until the fruit is tender when pierced with a knife. Allow to cool completely before slicing into generous wedges.
2. Apricot Center Cookies
- 310 gm all-purpose flour
- 500 gm unsalted butter, softened to room temperature
- 150 gm granulated sugar
- 1 large egg
- 5 ml vanilla extract
Filling:
Instructions:
- 1. Preheat the oven to 180°C and line a baking tray with baking paper.
- 2. In a mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the egg until fully incorporated.
- 3. Stir in the vanilla. Gradually stir in the flour until a dough forms.
- 4. Scoop rounded tablespoons of dough and roll into balls. Place on the prepared baking sheet, spacing about 5 cm apart.
- 5. Use your thumb to press a depression into the center of each ball carefully.
- 6. Fill each concave depression with the apricot jam.
- 7. Pop it into the preheated oven, baking for 12-15 minutes, until the edges turn lightly golden.
- 8. Allow the cookies to cool on the baking sheet for 5 minutes before eating them.
3. Apricot Cupcakes
Ingredients:
- 185 gm butter, softened
- 110 gm sugar
- 2 ml vanilla extract
- 2 eggs
- 375 gm all-purpose flour
- 5 ml baking powder
- 250 ml milk
- 125 gm dried apricots, chopped
- Apricot jam
Instructions:
- 1. Preheat the oven to 180°C, then line a 12-cup muffin tin with paper linings.
- 2. In a mixing bowl, whisk butter and sugar together until the mixture turns light and fluffy. Add in the vanilla and eggs then whisk again until combined.
- 3. In another bowl, whisk the flour and baking powder together. Add the dry ingredients to the wet in 3 installments, alternating with the milk, whisking until they combine after each addition.
- 4. Plonk the chopped apricots in the batter.
- 5. Scoop about 1-2 tablespoons of batter into each lined cup. Make a small indentation in the center using your finger or the back of a spoon.
- 6. Place the apricot jam in the center indentation, don't overfill, the surface should remain flat.
- 7. Top with the remaining batter, covering the jam completely.
- 8. Bake for 15-20 minutes, then perform the toothpick test. Poke the cupcakes, and check if the toothpick comes out clean. If it does, your cupcakes are ready.
4. Apricot Sandwich Cookies
Ingredients:
- 250 gm all-purpose flour
- 100 gm butter, softened
- 60 gm powdered sugar
- 1 egg
- 100 gm powdered walnuts
- 125 gm apricot preserves
Instructions:
- 1. Preheat the oven to 180°C. Line a baking tray with baking paper.
- 2. In a mixing bowl, cream together the butter and powdered sugar until they are light and fluffy. Add the egg, then whisk again.
- 3. Stir in the flour and the ground walnuts until combined.
- 4. Now, shape the dough into about 1 cm thick logs. Cut into approx. 2 cm pieces. Place these mini logs 1 cm apart on the prepared baking sheet, so they don't stick to each other when they expand in the oven.
- 5. Bake for about 15 minutes, until they turn lightly golden around the edges. Allow to cool on the baking tray.
- 6. Spread about half a teaspoon of apricot preserves on the bottom of one cookie. Top with another cookie and gently press to spread the filling to the edges.
- 7. Dust with additional powdered sugar before serving.