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
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
1/2 cup heavy cream
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.