Apricot Vienna Tarts

Apricot Vienna Tarts Recipe from Austria with Cream Cheese and Walnuts

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 24

Introduction

Apricot Vienna Tarts are a delightful and elegant dessert that combines the sweet tanginess of apricots with a rich, buttery pastry. Perfect for tea parties, holiday gatherings, or as a sophisticated treat for your family, these tarts are sure to impress. This recipe offers a step-by-step guide to creating these delicious pastries, which are as beautiful to look at as they are to eat.

History

The tradition of making apricot-filled pastries dates back centuries in European baking, particularly in Vienna, Austria, where apricots (Marillen in German) are a beloved fruit. The combination of apricots with a flaky, buttery crust is a classic in Viennese pastry shops. Over time, this traditional recipe has traveled and evolved, leading to various adaptations, including the Apricot Vienna Tarts we know today.

Ingredients

0.5 cup of dried apricot, chopped
1 (12 oz (340 g)) jar of apricot preserves
6 oz (170 g) of cream cheese
1 cup of butter or margarine
2 cups of flour
beaten eggs
cinnamon sugar
finely chopped walnuts

How to prepare

Preheat the oven to 350°F. Line cookie sheets with parchment paper and set them aside.
In a small saucepan, cook the chopped apricots and preserves until the preserves are melted and the apricots are soft.
Chill the mixture in the refrigerator.
In a mixing bowl, combine the cream cheese, butter, and flour to make a stiff dough.
Divide the dough into 2 equal disks, wrap them in plastic, and chill them.
Once the dough is thoroughly chilled, cut each disk into 4 sections.
Roll each section into a thin round shape, and then cut them into 4 or 6 wedges.
Place approximately 1 tsp of the preserve mixture on the outer edge (wide, rounded side) of the rolled dough.
Moisten the point of the dough with a little water.
Roll the dough over the preserves, tucking in the sides, and continue rolling until reaching the point.
Repeat this process with each section of dough.
Place each cookie on the parchment-lined cookie sheet, brush them with beaten egg, and sprinkle them with cinnamon sugar or chopped nuts.
Bake the cookies for 15 – 20 minutes or until they turn light golden brown.
Allow the cookies to cool on a wire rack.

Variations

Substitute the apricot preserves with raspberry or strawberry for a different flavor profile.
Add a pinch of ground cardamom or nutmeg to the dough for a spiced version.
Use almond flour instead of all-purpose flour for a gluten-free option (adjustments to the recipe may be necessary).

Cooking Tips & Tricks

To ensure your Apricot Vienna Tarts turn out perfectly, consider the following tips:

- Use high-quality apricot preserves for the best flavor.

- Make sure the dough is well-chilled before rolling it out; this makes it easier to handle.

- Don’t overfill the tarts; a teaspoon of preserves is enough to prevent leaking during baking.

- Brushing the tarts with beaten egg will give them a beautiful golden sheen.

Serving Suggestions

Serve Apricot Vienna Tarts with a dollop of whipped cream or a side of vanilla ice cream for an extra special dessert. They also pair beautifully with a cup of strong coffee or tea.

Cooking Techniques

The key technique in this recipe is the preparation and handling of the pastry dough to ensure it's flaky and tender. Chilling the dough before rolling and baking is crucial for easy handling and achieving the perfect texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- If cream cheese isn't available, ricotta cheese can be a suitable substitute, though the texture will be slightly different.

- Fresh apricots, when in season, can be used instead of dried ones for the filling, though they should be cooked down with a bit of sugar.

Make Ahead Tips

The dough for the Apricot Vienna Tarts can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to a month. The apricot filling can also be prepared in advance and refrigerated.

Presentation Ideas

Dust the cooled tarts with powdered sugar or drizzle with a simple glaze (made from powdered sugar and milk) for an elegant finish. Arranging them on a vintage platter can add to their charm.

Pairing Recommendations

These tarts pair wonderfully with a semi-sweet Riesling or a light-bodied coffee like an Americano, which can complement the sweetness of the apricots without overpowering it.

Storage and Reheating Instructions

Store the Apricot Vienna Tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can be gently reheated in a 300°F oven for 5-10 minutes to refresh the pastry.

Nutrition Information

Calories per serving

Each Apricot Vienna Tart contains approximately 150-200 calories. The exact number depends on the size of the tarts and the specific ingredients used.

Carbohydrates

Each serving of Apricot Vienna Tarts contains approximately 20-25 grams of carbohydrates. The primary sources are the flour and apricot preserves. Opting for low-sugar apricot preserves can reduce the carbohydrate content.

Fats

The fats in these tarts come mainly from the cream cheese and margarine, contributing to the rich, flaky texture of the pastry. Each serving contains about 10-15 grams of fat, a portion of which is saturated. Using a margarine with no trans fats is a healthier option.

Proteins

Apricot Vienna Tarts are not a significant source of protein, containing only about 2-3 grams per serving. The small amount present comes from the cream cheese and the egg wash used on the pastry.

Vitamins and minerals

Apricots are a good source of vitamins A and C, although the amount in these tarts is minimal due to the use of preserves. The nuts add a small amount of minerals like magnesium and zinc.

Alergens

Common allergens in this recipe include gluten (from the flour), dairy (from the cream cheese), and eggs. Those with nut allergies should omit the walnuts or replace them with a non-allergenic option.

Summary

Apricot Vienna Tarts are a moderately indulgent treat, with their main nutritional considerations being carbohydrates and fats. They contain minimal protein and are a source of certain vitamins and minerals, particularly if nuts are included.

Summary

Apricot Vienna Tarts are a delightful blend of sweet, tangy apricot preserves encased in a rich, flaky pastry. This recipe not only offers a delicious treat but also provides an opportunity to practice classic baking techniques. With a bit of preparation and attention to detail, these tarts can be a beautiful and tasty addition to any dessert table.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a beautiful spring day, and I was visiting my friend Helga in Vienna. Helga was known for her exquisite pastries, and she had promised to teach me how to make one of her favorite treats: Apricot Vienna Tarts.

As we gathered our ingredients in Helga's cozy kitchen, she began to tell me the story behind the recipe. She had learned it from her own grandmother, who had been a renowned pastry chef in Vienna. The secret, she explained, was in the delicate balance of flavors and textures, and the use of fresh, ripe apricots from the local market.

We started by making the pastry dough, a simple but crucial step in creating the perfect tart. Helga showed me how to mix the flour, butter, sugar, and egg yolks together until they formed a smooth, pliable dough. She explained that the key was to work quickly and lightly, so as not to overwork the dough and make it tough.

Next, we rolled out the dough and cut it into small circles to fit into the tart molds. Helga's hands moved deftly, shaping the dough with precision and care. She taught me how to crimp the edges just so, creating a decorative border that would give the tarts a professional finish.

While the tarts baked in the oven, we prepared the apricot filling. Helga showed me how to slice the apricots thinly and arrange them in neat rows on top of the pastry. She sprinkled them with a touch of sugar and a squeeze of lemon juice, to enhance their natural sweetness and tartness.

As the tarts emerged from the oven, golden and fragrant, I knew that I had discovered a recipe that would become a cherished part of my own culinary repertoire. Helga beamed with pride as we sat down to enjoy our creation, savoring each bite of the tender pastry and juicy apricots.

Since that day in Vienna, I have made Apricot Vienna Tarts many times, sharing them with friends and family who always rave about their deliciousness. Each time I bake them, I think of Helga and her grandmother, and the tradition of pastry-making that has been passed down through generations.

As I sit here now, surrounded by the aromas of baking tarts and memories of my time in Vienna, I am grateful for the gift of this recipe and the joy it brings to all who taste it. And I know that as long as I have my hands and a kitchen to work in, I will continue to bake these Apricot Vienna Tarts with love and pride, honoring the legacy of those who came before me.