Bakery products

Apricot Tartlet


Ingredients for Making Apricot Tartlets

  1. Wheat flour 200 grams
  2. Sugar 100 grams
  3. Salt to taste
  4. Almonds peeled nuts 50 grams
  5. Butter 100 grams
  6. Chicken egg 3 pieces
  7. Fresh apricots 400 grams
  8. Cream 30-33% fat 180 milliliters
  • Main IngredientsApricot, Shortbread Dough
  • Serving 12 Servings
  • World cuisineAustrian cuisine

Inventory:

Deep bowl, Cutting board, Knife, Teaspoon, Tablespoon, Refrigerator, Food wrap, Plate, Blender, Baking paper, Round baking dish, Oven, Fork, Mixer or whisk, Middle bowl, Flat serving dish, Saucer , Sieve, Rolling Pin, Kitchen gloves

Cooking apricot tartlets:

Step 1: prepare the butter.


We put the cooled butter on a cutting board and, using a knife, cut it into medium-sized pieces. After - we shift into a free saucer and set aside so that it warms up at room temperature, since the dough must be kneaded exactly when the butter becomes soft.

Step 2: prepare the flour.


To make the dough without lumps, the first thing to do is to sift the flour. To do this, pour it into a sieve and sift it directly over a deep bowl.

Step 3: knead the dough.


Add to the bowl with flour 50 grams of sugar, salt with a teaspoon, and also transfer the butter at room temperature to the container and break one egg. Using a tablespoon, quickly mix all the ingredients.

After that, we continue to knead the dough with clean hands until we get a homogeneous mass and without lumps.

Now we form a ball from the dough and wrap it with cling film. We put the dough in the fridge for 1 hour.

Step 4: prepare the apricots.


First of all, we wash the fresh apricots well under running warm water and then lay them on a cutting board. Using a knife, cut the fruit into two halves and take out the bones with our hands. The processed apricots are transferred to a free plate.

Step 5: prepare the almonds.


Pour the almonds into the blender bowl and grind it at low speed into small pieces for 1 minutes Attention: if you didn’t have a blender at hand, do not be discouraged, then put the nuts on a cutting board and chop them finely with a knife.

Step 6: prepare the cake.


When the dough has cooled sufficiently in time, we take it out of the refrigerator, free it from the cling film and put it on baking paper, a piece of which has been laid on the kitchen table in advance. Using a rolling pin, we roll out a test ball into a cake, thick no more than 5 millimeters. Attention: We try to immediately give the dough as round as possible, so that it is easier to lay out in a baking dish, and also so that there are fewer scraps.

After that, lay out the baking paper with the cake in the mold, crushing the edges of the cake with your hands. Important: the cake must have high sides. Now, using a fork, we poke the dough in several places so that the cake does not rise during baking, and put the mold in the oven, preheated to a temperature 200 ° C prepare for 15 minutes. During this time, the cake will brown and begin to smell pleasantly of pastries. After the allotted time, using kitchen oven gloves, we take out the baking dish from the oven and set aside to cool (but this is only if you do not have time to prepare the remaining ingredients during this time).

Step 7: prepare a creamy egg dressing.


Pour the cream into the medium bowl and break the remaining eggs. Pour sugar and with a mixer or hand whisk mix well until a homogeneous mass is formed. Attention: if you use the mixer, then be sure to use it at low speed for 2-3 minutes.

Step 8: prepare an apricot tartlet.


So, as soon as the cake is baked, we take it out of the oven, reduce the temperature up to 180 ° C, and on the cake first pour the crushed almonds, then spread the apricot halves with the inside up and fill all this beauty with creamy egg dressing. Put the pastries in the oven again and bake the apricot tartlet for another 30-35 minutes.

Step 9: serve the apricot tartlet.


As soon as the apricot tartlet is ready, we take out the baking dish with kitchen tacks and set aside so that the baking is slightly cooled. After that, we cut the tartu into portions with a knife and transfer to a serving dish. But treat friends and relatives with such pastries along with hot tea, coffee or even with apricot compote. Pour the tartlet at will with cream or ice cream.
Good appetite!

Recipe Tips:

- For the preparation of apricot tartlets, be sure to choose ripe juicy varieties of apricots, then the baking will turn out more delicious and fragrant.

- In order to prevent the dough from drying out during the baking process, you can cover it with baking paper.

- Instead of nuts such as almonds, you can also use walnuts, cashews, and peanuts.

- Before serving, apricot tartlet can be sprinkled with powdered sugar if desired.

- If you have small baking tins on hand, then you can make not one big cake, but small cakes.

- If you are worried that the cake may still swell, then lay a small piece of baking paper directly on the dough and sprinkle dried peas or beans on it. Then the cake does not exactly rise.