Delight in the exquisite flavors and stunning appearance of our Apricot Tartelettes! These dainty desserts are a testament to the art of baking, blending the subtle sweetness of apricots with the delicate richness of pastry cream, all housed in a golden, flaky crust. Crafting these Tartelettes begins with the pastry—a blend of flour, cold butter, egg yolk, and a pinch of salt. The dough is carefully formed, chilled, and then meticulously rolled out and cut into circles to fit the tartlet molds. After a gentle baking, the tartlet shells are ready to be filled. The pastry cream, a velvety mixture of milk, egg yolks, sugar, cornstarch, and vanilla extract, takes center stage, adding a creamy richness that complements the fruity apricots. The canned apricot halves, skillfully shaped into roses with a berry nestled in the center, adorn the Tartelettes, creating a visual delight. Every bite is a symphony of flavors and textures, making these Tartelettes a perfect ending to any meal or a delightful treat to share with loved ones. Bon appétit!
Combine flour, sugar, and salt in a bowl. Mix with cold butter until it resembles breadcrumbs.
Add egg yolk and 1-2 tbsp ice-cold water, form a ball, and chill in the fridge for 30 minutes.
Roll out dough, cut circles for tartlet molds, and press gently. Trim excess dough.
Preheat oven to 180°C (356 F).
Prick pastry, add parchment with weights, bake 15 mins, remove weights, and bake 5 mins more. Cool.
For the Pastry Cream
Heat milk until almost boiling, then remove from heat.
Whisk egg yolks, sugar, and cornstarch together.
Slowly pour hot milk into egg mixture while stirring.
Cook on low heat, stirring, until thickened (2-3 mins).
Remove from heat, add vanilla extract, and cool with plastic wrap on the surface.
Cut canned apricots into strips .
Shape apricot strips into roses, adding a berry in the center.
Recipe Video
Apricot Tartelettes Questions
Yes, you can substitute fresh apricots for canned apricots in this recipe. Ensure the fresh apricots are ripe and slightly soft for optimal taste and texture. Simply slice them into strips and shape them into roses following the same technique as mentioned for canned apricots.
To maintain the freshness of the apricot tartelettes, store them in an airtight container in the refrigerator. Place a piece of parchment paper between layers to prevent sticking. Consume them within 2-3 days to enjoy their optimal taste and texture.
You can use various fruits as alternative toppings for the apricot tartelettes. Consider using raspberries, blueberries, strawberries, or a combination of these fruits to add a burst of color and flavor. Choose fruits that complement the apricot flavor and create an appealing visual presentation.
Yes, you can prepare the pastry cream in advance and store it for later use. After making the pastry cream, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate. Make sure to place a plastic wrap directly on the surface of the cream to prevent a skin from forming. It can be stored in the refrigerator for up to 2-3 days.
To prevent the pastry from becoming soggy, make sure the pastry shells are fully baked and cooled before adding the pastry cream and apricot roses. Additionally, you can brush a thin layer of apricot jam or preserve on the pastry shells before adding the pastry cream to create a barrier that prevents moisture from the cream. This will help maintain the pastry's crispiness.
