The apricot tartlets with frangipane cream are delightful little pastries with a golden, crumbly, buttery shortcrust base. Their light, crunchy texture creates a perfect contrast with the soft, enveloping filling. Inside, there is a creamy heart of frangipane — a delicious almond cream made with butter and sugar — that gives a rich and aromatic taste. To finish, a generous spoonful of apricot jam is spread between the base and the filling. This recipe makes about 12 apricot tartlets with frangipane cream.
Other tartlet recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
Ingredients
- 1 2/3 cups all-purpose flour
- 6 tbsp cold butter (cubed)
- 1/2 cup powdered sugar
- 1 egg
- a pinch of salt
- grated lemon zest
- 1 tsp baking powder
- 8 tbsp softened butter
- 6 tbsp granulated sugar
- 1 cup almond flour
- 2 medium eggs (about 100 g)
- 1/3 cup all-purpose flour
- a pinch of salt
- as needed apricot jam
- powdered sugar and/or coarse sugar (optional)
- dried apricots (optional)
Steps
Prepare the shortcrust pastry. In a bowl, combine the sifted flour with the baking powder, powdered sugar and a pinch of salt. Add the cold butter cubes and work until the mixture becomes sandy.
Add the egg and the lemon zest, work quickly and form a smooth, homogeneous dough. If necessary, add a little cold water.
Wrap the shortcrust dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the frangipane cream. Beat the softened butter with the sugar until you obtain a pale and creamy mixture.
Add the eggs one at a time, a pinch of salt, the almond flour and the all-purpose flour, mixing until you have a smooth mixture.
Take the dough out of the fridge, shape it into a small log and divide it into 12 portions. Roll out each portion into discs about 1/4 inch thick and line the tartlet molds with the shortcrust dough.
Prick the bottom with a fork, spread a little apricot jam and pour the frangipane cream over each base.
Cut the dried apricots in half or into pieces and use them to decorate the tartlets, along with coarse sugar if desired.
Transfer to a preheated oven at 374°F and bake for about 15-18 minutes, or until the surface is golden and the cream has set.
Once baked, let the apricot tartlets with frangipane cream cool and, if you like, dust them with powdered sugar before serving.
Enjoy and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
