Apple and apricot jam tartlets, a simple recipe made with a quick homemade shortcrust pastry and very few ingredients.
No need to cook the apples, just use a small mixer first and then a bit of work on the pastry board to create a delicious and fragrant shortcrust pastry.
To make these tartlets, I used two 4-inch non-stick molds (with the little leftover pastry, I then created delicious rolled cookies) and you can also make them in a tartlet mold (even like muffins) to make more small portions.
Always remember to butter and flour the molds used.
Below, I leave you some recipes to use apples for inspiration.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 3/4 cups all-purpose flour (plus extra for the mold)
- 1 egg
- 1/2 cup sugar
- 1/2 cup butter (plus extra for the mold)
- as needed lemon zest (organic, grated)
- 2 apples (about 3 1/2 oz each, cored and peeled)
- as needed apricot jam (for two tartlets, I used 2 teaspoons of jam)
Tools
- 1 Mixer
- 2 Tart molds
- 1 Rolling pin
- 1 Pastry board
- Parchment paper
- 1 Fork
- 1 Teaspoon
Steps
To prepare the Apple and Apricot Jam Tartlets, first pour the sugar into the mixer and blend it briefly with the butter cut into pieces, left at room temperature for about 20 minutes.
You should get a rather creamy consistency.
Add the flour, egg, and grated lemon zest and blend quickly for a few moments again.
Turn the dough onto the pastry board and work it very quickly until you obtain a homogeneous dough.
Let it rest for at least 20 minutes wrapped in parchment paper or plastic wrap.
I prefer parchment paper because then, to roll it out, I will do it directly between two sheets with a rolling pin to avoid using more flour.
Cut the apples, peeled and cored, into cubes.
Roll out the shortcrust pastry between two sheets of parchment paper and cut out a base less than 1/2 inch thick.
Cut out the shape of the molds and rework the dough, letting it rest again in the fridge, always wrapped in parchment paper, until it is time to roll out the tartlet lids.
Lightly butter and flour the chosen molds.
Place the shortcrust pastry base inside them and press it gently with your hands to adhere well.
Prick the base with the tines of a fork, fill with a teaspoon of apricot jam and apples, filling all the spaces well.
Close with the lid obtained by rolling out the shortcrust pastry again.
Seal it gently on the edges.
Bake in a preheated convection oven at 356°F for 38 minutes.
The pastry should turn golden and not darken.
Remove from the oven and let cool well before removing from the mold.
