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Foolproof Apricot Almond Tartlets with Homemade Pastry

Close-up of a freshly baked apricot-almond tartlet topped with glazed apricot halves and almond frangipane on a white plate.
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Create beautiful, individual apricot almond tartlets using a simple shortcrust pastry and a rich almond frangipane filling. This recipe guides you to baking success.

Ingredients

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  • For the Pastry (Pâte Sablée): 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 2 tablespoons ice water
  • For the Almond Filling (Frangipane): 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup almond flour (finely ground almonds)
  • 2 tablespoons all-purpose flour
  • For Assembly: 12 fresh apricots, halved and pitted, or 1 cup dried apricot halves
  • 1 tablespoon apricot jam or glaze
  • 1 tablespoon water

Instructions

  1. Prepare the Pastry: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter 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. Do not overmix. Form the dough into a disk, wrap it, and chill for at least 1 hour.
  2. Shape the Tartlet Shells: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter slightly larger than your tartlet molds (about 3.5 to 4 inches). Gently press the dough into 12 mini tart pans (4-inch diameter). Prick the bottoms with a fork. Line each shell with parchment paper and pie weights or dried beans.
  3. Blind Bake the Shells: Bake for 12 minutes. Remove the weights and paper, and bake for another 5 minutes until lightly golden. Let cool slightly. Reduce the oven temperature to 350°F (175°C).
  4. Make the Almond Filling: In a medium bowl, beat the softened butter and sugar until light and fluffy. Beat in the egg and egg yolk one at a time, followed by the vanilla and almond extracts. Mix in the almond flour and all-purpose flour until just combined. This is your best almond cream tartlets filling.
  5. Fill and Bake: Spoon the almond filling evenly into the partially baked tartlet shells, filling them about two-thirds full. Arrange 2 or 3 apricot halves (cut side up) on top of the filling in each tartlet.
  6. Bake the Tartlets: Bake at 350°F (175°C) for 20 to 25 minutes, or until the frangipane is set and lightly golden brown.
  7. Glaze and Serve: While the tartlets are still warm, gently heat the apricot jam with 1 tablespoon of water until melted. Brush the warm glaze over the apricots and the exposed filling for shine. Let the miniature fruit and nut tarts cool completely before removing them from the molds.

Notes

  • For a richer flavor, substitute 1 teaspoon of Amaretto liqueur for the almond extract in the frangipane.
  • If you prefer a softer crust, use a food processor to combine the dry ingredients and butter, pulsing until crumbly, then add the wet ingredients quickly.
  • If using fresh apricots, ensure they are firm but ripe for the best texture after baking.

Nutrition

Find it online: https://blissbatter.com/apricot-almond-tartlets-recipe-easy-baking/