These scrumptious little desserts are a traditional in French boulangeries and this recipe for apricot tartlets is straightforward to make.
SERVES 8
Preparation: 45 minutes
Resting: 20 minutes
Cooking: 25 minutes
INGREDIENTS
4 massive candy, juicy apricots
4 ½ oz. (125 g) apricot glaze or preserves
Crumbled candy brief pastry
2 ¾ cups (250 g) cake flour
1 beneficiant teaspoon (5 g) salt
1 stick (125 g) unsalted butter, softened
1 egg yolk
3 ½ tablespoons (40 g) sugar
4 ½ tablespoons (50 ml) water
Almond cream
7 tablespoons (100 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 beneficiant cup (100 g) floor almonds or almond meal
2 eggs
A couple of drops of vanilla extract
1 tablespoon (15 ml) rum
METHOD
Put together the crumbled candy brief pastry:
Sift the flour with the salt. Rub the butter into the flour together with your fingertips till you’ve gotten the feel of coarse crumbs. Incorporate the egg yolk, sugar, and water. Watch out to not overwork the dough, which might make it too elastic, and kind it right into a ball. Flatten it out with the palm of your hand to make sure it’s completely blended. Chill, coated in plastic wrap, for 20 minutes.
Preheat the oven to 350°F (180°C).
Roll the dough out with a pastry curler right into a circle about ⅛ in. (3 mm) thick. Lower out circles large enough to line the tartlet molds and switch them to the molds. Make an ornamental sample across the edges.
Put together the almond cream:
Cream the softened butter effectively with the sugar. Add the bottom almonds, after which the eggs, mixing them in one after the other. Add the flavorings and whisk till easy. Half fill the tart shells with the almond cream.
Wash the apricots, reduce them in half, and take away the pits. Place an apricot half within the heart of every tartlet, urgent it into the almond cream.
Bake for about 20–25 minutes. When they’re nearly performed, take away the tartlets from the molds and return to the oven for a couple of minutes in order that the sides of the pastry shells can brown calmly. Switch to a cooling rack instantly and brush them with apricot glaze. In case you are utilizing apricot preserves, liquefy it a little bit over low warmth first.
Extracted from The Full Guide of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).
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