Dried apricot recipes?

Nell

I just got some great organic dried apricots... and it turns out that my husband hates them. I was wondering if anyone had any good recipes that I could put them in (or hide them in :) )?

izzasgma

I have sometimes used dried apricots to replace dates as the sweetner in a recipe. They aren't quite as sweet but they do work just as well. They can be soaked and combined with nuts to make the base for a pie or cake or you can soak them and make a paste similar to "date paste", use them to sweeten dressings, etc...

lyzz

make apricot frangipane tart here is the recipe I found it on a free recipes site (http://www.recipebuddys.com)

Apricot Frangipane Tart

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup chilled butter or margarine, diced

2 tablespoons vegetable shortening

4 to 5 tablespoons ice water

In a bowl, combine flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days before using. Meanwhile, make Topping.On lightly floured surface roll out dough into an 11-inch circle. Transfer to a 9-inch round tart pan with removable bottom; press into bottom and sides. Press excess dough against insides of pan. Freeze until firm, about 15 minutes.

Meanwhile, make Frangipane.Apricot Topping1 pound dried apricots (about 2 1/2 cups)3/4 cup granulated sugar2 tablespoons lemon juice1 1/4 cups water1 teaspoon vanilla extractIn pot over medium heat, combine apricots, sugar, juice and water. Bring to boil. Reduce heat to low; simmer until apricots are very plump and liquid is thick, syrupy and golden, about 30 minutes.Remove from heat. Stir in vanilla extract. Cool completely.Frangipane1/3 cup butter (at room temperature)1/3 cup granulated sugar1/3 cup packed almond paste1 egg1 teaspoon vanilla extract1/2 cup all-purpose flourIn mixer at high speed, beat butter, sugar and almond paste until smooth. Reduce speed to low; beat in egg and vanilla extract until combined. Beat in flour until just combined.To assemble, spread frangipane over bottom of dough; arrange apricots with their syrup over. Bake for 35 to 40 minutes or until pastry is golden and apricots have begun to brown. Remove sides of tart pan immediately; let cool on rack.

Meanwhile, prepare the Glaze.Glaze1/3 cup apricot preserves2 tablespoons amaretto or waterIn a small pot, combine preserves and amaretto. Over medium-high heat cook until preserves dissolve, 2 to 3 minutes. Strain; brush over tart. (If making ahead, freeze unbaked tart until solid, about 3 hours; wrap in plastic and foil. Store in freezer for up to 6 weeks. Bake, unthawed, 55 minutes.)Makes 8 servings.