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Apricot Almond Tartlets with Buttery Crust

Close-up of a freshly baked apricot-almond tartlet topped with glistening apricot halves on a white plate.
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Make elegant, individual apricot almond tartlets featuring a crisp, buttery tart shell filled with moist frangipane cream and fresh apricots. This recipe provides a straightforward path to bakery style tartlets.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered 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 (ground almonds)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 fresh apricots, halved and pitted
  • 2 tablespoons apricot jam or preserves
  • 1 tablespoon water

Instructions

  1. Prepare the Tart Shells: In a food processor, pulse the flour, cold butter cubes, and powdered sugar until the mixture resembles coarse crumbs. Add the egg yolk and ice water. Pulse until the dough just comes together. Do not overmix.
  2. Form the dough into a disk, wrap it, and chill it for at least 30 minutes.
  3. Preheat your oven to 375°F (190°C). Lightly grease six 4-inch tartlet pans with removable bottoms.
  4. Roll out the chilled dough and cut circles large enough to fit the tartlet pans. Press the dough gently into the pans, trimming the edges. Prick the bottoms several times with a fork.
  5. Blind Bake: Line the shells with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove the weights and paper and bake for another 5 minutes until lightly golden. Let cool slightly.
  6. Make the Frangipane Filling: In a medium bowl, beat the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  7. In a separate bowl, whisk together the almond flour, all-purpose flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  8. Fill the Tart Shells: Spoon the frangipane filling evenly into the partially baked tart shells, filling them about two-thirds full.
  9. Arrange two apricot halves, cut-side up, on top of the frangipane in each tartlet.
  10. Bake for 20 to 25 minutes, or until the frangipane is set and golden brown.
  11. Prepare the Glaze: While the tartlets bake, heat the apricot jam and 1 tablespoon of water in a small saucepan until melted and smooth. Strain the mixture if necessary to remove large fruit pieces.
  12. Brush the warm glaze over the baked apricots immediately after removing the tartlets from the oven.
  13. Let the apricot almond tartlets cool completely in the pans before carefully removing them.

Notes

  • For a smoother filling texture, you can use finely ground almonds instead of almond flour.
  • If you use dried apricots, soak them in warm water for 15 minutes before using them in the recipe.
  • To achieve a professional look, dust the cooled tartlets lightly with powdered sugar before serving.

Nutrition

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