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Apricot-Almond Tartlets with Buttery Crust

A close-up of a freshly baked apricot-almond tartlet with a golden-brown crust and glazed apricot halves on top.
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Make these individual apricot almond tartlets using a simple buttery crust and a rich almond frangipane filling. These petite desserts are perfect for brunch or an elegant finish to any meal.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour (or finely ground almonds)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup fresh apricots, halved and pitted (or dried apricots, soaked)
  • 1 tablespoon apricot jam (for glaze)

Instructions

  1. Prepare the Crust: In a bowl, combine the flour, cold butter cubes, and sugar. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk and ice water until the dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Roll and Line Tartlet Shells: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough. Cut circles large enough to fit 12 standard muffin tins or small tartlet pans. Press the dough gently into the molds. Prick the bottoms with a fork.
  3. Make the Almond Frangipane Filling: In a separate bowl, cream together the softened butter and sugar until light. Beat in the egg and vanilla extract. Mix in the almond flour, all-purpose flour, and salt until just combined. Do not overmix.
  4. Assemble the Tartlets: Spoon about 1 tablespoon of the almond frangipane mixture into the bottom of each pastry shell. Place two apricot halves (cut side up) on top of the frangipane in each tartlet.
  5. Bake: Bake for 20 to 25 minutes, or until the crust is golden brown and the filling is set.
  6. Glaze: While the tartlets are still warm, gently heat the apricot jam with a teaspoon of water. Brush the warm glaze over the baked apricots for shine. Let cool completely in the tins before removing.

Notes

  • If you use dried apricots, soak them in warm water for 10 minutes before using, then pat them dry.
  • For a richer flavor, substitute almond paste for some of the almond flour in the frangipane.
  • Dust with powdered sugar just before serving for a classic presentation.

Nutrition

Find it online: https://cookingbycarla.com/apricot-almond-tartlets-recipe/