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Apricot Almond Tartlets with Classic Frangipane

A close-up slice of a baked apricot-almond tartlet showing the crust, creamy filling, and glazed apricot halves on top.
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Bake elegant, individual apricot almond tartlets using a reliable shortcrust pastry and rich frangipane filling. This recipe provides detailed steps for a perfect tea time pastry.

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 (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup almond paste or finely ground almond flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup fresh apricots, halved and pitted
  • 2 tablespoons apricot jam or preserves
  • 1 tablespoon water

Instructions

  1. Prepare the pastry: In a food processor, pulse the flour, cold butter, and 1/4 cup sugar until crumbly. Add the egg yolk and ice water; pulse until the dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Roll out the chilled dough and cut circles to fit 6 standard tartlet molds (about 4 inches each). Press the dough into the molds and prick the bottoms with a fork. Chill the shells for 15 minutes.
  3. Preheat your oven to 375°F (190°C). Line the pastry shells with parchment paper and pie weights or dried beans. Bake for 12 minutes (blind bake). Remove weights and paper and bake for another 5 minutes until lightly golden. Let cool slightly.
  4. Make the frangipane filling: Beat the softened butter, 1/2 cup sugar, almond paste (or flour), egg, vanilla extract, and almond extract until smooth and creamy. This is your best almond filling recipe base.
  5. Spread an even layer of frangipane into each partially baked tart shell.
  6. Slice the apricot halves thinly, keeping the shape intact. Arrange the apricot slices decoratively over the frangipane in each tartlet.
  7. Bake for 20 to 25 minutes, or until the frangipane is set and lightly golden brown.
  8. While the tartlets cool, prepare the glaze: Heat the apricot jam and 1 tablespoon water in a small saucepan until melted and smooth.
  9. Brush the warm glaze over the baked apricots for a glossy finish. Let the apricot almond tartlets cool completely before serving.

Notes

  • For a richer flavor, substitute almond paste with almond flour and add 1 tablespoon of powdered sugar to the frangipane mixture.
  • If using fresh apricots, ensure they are firm but ripe for the best arrangement on the tart.
  • If you do not have tartlet molds, you can use a standard muffin tin for miniature fruit dessert baking.

Nutrition

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