Apricot Tartlets
Golden pastry shells filled with creamy almond frangipane and juicy apricot halves, topped with sliced almonds and a dusting of powdered sugar. Elegant yet easy homemade tartlets.
Equipment
- 1 Mixing bowls
- 1 Rolling Pin
- 1 | Fluted cookie cutter |
- 8 | Mini tartlet molds |
- 1 | Piping bag | optional
- 1 | Baking sheet |
Ingredients
- 1 1/2 | cups | all-purpose flour |
- 1/2 | cup | cold butter | cubed
- 3 | tbsp | sugar |
- 1 | | egg yolk |
- 2 | tbsp | cold water |
- 1/2 | cup | almond flour |
- 1/4 | cup | sugar |
- 1/4 | cup | soft butter |
- 1 | | egg |
- 1/2 | tsp | almond extract |
- 6 | | fresh apricots | halved and pitted
- 1/4 | cup | sliced almonds |
- 1 | | powdered sugar | for dusting
Instructions
- Mix flour, cold butter, and sugar until crumbly, then add egg yolk and water to form dough.
- Shape into a disc, wrap, and chill for 30 minutes.
- Roll dough and cut rounds to fit tartlet molds; press into molds.
- Beat soft butter, sugar, egg, almond flour, and extract into smooth frangipane.
- Pipe or spoon filling halfway into each pastry shell.
- Nestle apricot halves into the filling.
- Top with sliced almonds and bake at 350°F for 20-25 minutes until golden.
- Cool slightly, then dust with powdered sugar before serving.
- Tip: Keep pastry cold for the flakiest shells.
- Tip: Do not overfill to prevent overflow during baking.
Notes
Store cooled tartlets in an airtight container for up to 3 days.
Freeze unbaked filled tartlets for up to 1 month; bake from frozen, adding a few extra minutes.
Use ripe but firm apricots so they hold their shape.
Dust with powdered sugar just before serving for best appearance.
Freeze unbaked filled tartlets for up to 1 month; bake from frozen, adding a few extra minutes.
Use ripe but firm apricots so they hold their shape.
Dust with powdered sugar just before serving for best appearance.