Thursday, July 26, 2012

Apricot Tartlettes...celebrating the beauty that defines summer...



Sweet and lovely apricots.  So tiny and unassuming next to the bigger bolder stone fruits of summer.  Such a dainty little fruit...even the name apricot rolls off the tongue so beautifully.  


When those little round softy hued orbs start appearing in the markets, I immediately think of making these little apricot tartlettes.






Tartlettes lend themselves so well to so many summer berries and fruits.  But apricots seem like they just belong to the tartlette.


The fruit is dainty, light, florally flavored and it should be showcased on a dessert that matches its uniqueness.





Isn't it wonderful to have your own tiny mini pie all to yourself?  Instead of a typical pie wedge, this little piece of doll sized pie can be enjoyed without slicing into the original.


Something about each person getting their own tartlette makes having dessert that much more unique and I think...so pretty.


Enjoy a petite morsel of summer sweetness.  I do have my eye on the fall season approaching and this humidity lifting but glory is still to be gained from all of the stone fruit and summer vegetables to be prepared and savored during the summer season!

Go on, fix a cup of tea...and some adorable little apricot tartlettes.  


And drink and eat them with a little pinky finger sticking up in the air.








Apricot Tartlettes with Creamy Frangipane Filling

Pastry
8 Tablespoons butter, softened
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1/2 teaspoon sea salt
1 1/4 cups plus 1 Tablespoon flour
2 Tablespoons almond flour plus more for sprinkling


Tart Filling:
1/2 cup heavy cream
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 teaspoons honey
2 Tablespoons almond flour
6-8 apricots sliced thinly


Pre-heat oven to 350˚.  Butter 6 little tartlette molds.


To make the pastry crust:
Combine the butter and sugar in a large bowl. Add the remaining ingredients and stir until combined.  Using a paper towel, coat tartlette pans with butter so that it will be easy to remove after baking.  Press pastry crust carefully into the sides of the pans (Snippets Notes:  placing plastic wrap over the crust as you are forming it to the pan can be helpful).  Bake the crust for 12 - 15 minutes watching carefully.


For the Tart filling:
Whisk together cream, egg, almond extract, vanilla extract, and honey.  Add in the almond flour and stir to combine.   Carefully pour the filling into each little mold.  
Arrange your sliced apricots in any pattern you desire. Place the tartlette molds on a baking sheet and carefully slide into the oven.  Set timer for 30 - 40 minutes but check often to be sure the tartlettes don't overcook.  Remove tartlettes from oven and let cool completely.

31 comments:

  1. Aren't almonds and apricots delicious together? Sometimes I add a little lavender honey to the cream as well. Your apricots are swirled so beautifully within their tart shells -- bravo!

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    1. Lavender honey! Oh, my that would a delicious addition.

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  2. We're both mesmerized by apricots today! We also have a love of frangipane in common, and you have such a delicate touch with pastries...love the tray, too!

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  3. OMG! They are so pretty! I bet they taste delicious!
    Take care:)

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  4. Oh yummy. They look so pretty and delicious. LOL to eating them with the pinky finger sticking up in the air.

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  5. I adore apricots and like you have to reach out to make tarts. I have one on the blog you might like Sarah, with a pistachio frangipane. This year we've been indulging in them pure and in ice-creams. Love the close up in the first image.

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  6. These apricot tarts look so beautiful and I love the pretty patterned platter.

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  7. Not only do I want the tray but I want the little tart pans AND a tart. :) Beautiful!

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    1. The tray I picked up at a flea market! I didn't even look at the price...I saw it and off I went... (It wasn't expensive...)

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  8. I must second everyone's comments about the gorgeous tray! The tartlets are so beautifully swirled, they're almost too perfect-looking to eat. The recipe sounds so simple too!

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  9. Those are so pretty - did you make them?! Holy cow...

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    1. I did make them rooth...I think slicing the apricot REALLY thin helped with overlapping them.

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  10. Golden delicious bake... and I love the way you arranged the apricot slices, very pretty :D

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  11. Your photos are totally amazing yet again. :D The tartlettes look so pretty and professional! I'd never be able to make them look like this!

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  12. I've always admired people who make beautiful pastries. The apricot pieces on yours look like a piece of art. I see ones like this in bakeries.

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  13. I see a post like this, and all I can think about is how I've spent the past three years agonizing over not having any tart pans. I complain about my lack of tart pans, but then I go to kitchenwares stores, see the price, tuck my tail and scurry away. And repeat. In the scheme of things, they're probably pretty cheap. Must get job:(

    These look so lovely. I adore apricots, and I don't bake with them enough. If our store has any in stock, I'll pick a few up and make some pseudo-tarts;)

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    1. I've done that too for years Emma! (I mean scurry away instead of just getting little kitchen treats). I'm quite a bit more selfish now!

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  14. Wonderful tartlettes!
    They look delicious.
    Lovely photos.
    Cheers.

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  15. I too am a fan of individual mini serves. And apricots do go so well on tarts!

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  16. Dainty and delicious! And while I'm always happy to have my own mini-pie...the greedy beast in me would rather have my own MASSIVE pie :)

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  17. Oh..I've always marveled at the way these little tartletes create these perfect little overlapping circles. Like mandalas. You make it look so easy..and so mouth-wateringly delicious!!

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  18. I'm just dying for summer to arrive so I can get my hands on fresh stonefruits again. Your little tarts are stunning!

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  19. Hi Sarah! Thank you so much for stopping by my blog and so happy that I could find your beautiful blog! I love apricots but usually eat them by themselves...but I can totally see myself not being able to stop eating these gorgeous tartlettes!!! I love your photography and so happy to meet you! p.s. Congrats on the Babble Top 100 too!

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    1. Thank you Nami...this was the first time I used apricots in little tartlets as well!

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  20. Sarah, what gorgeous little tartlettes. And apricots.... how many ways can I express my love for them. I need to go buy a bushel more before the season is over.
    One again a beautiful post!
    xo
    E

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  21. Hi Sarah, these look so delicious...can't wait to try this recipe...thank you... xv

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  22. Sarah Dear - such gorgeous little bites!!! You're killing me here as I have yet to have lunch! I can't believe we haven't been apricot picking as of yet - just plums, peaches & blackberries. Must remedy this soon.

    chow:) Devaki@weavethousandflavors

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  23. So beautiful....I want to eat them, I've been craving tartlettes!

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  24. These are the cutest. I'm psyched we live in the same city!

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