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Apricot Almond Tartlets with Sweet Pastry Shell

A close-up of one perfectly baked apricot-almond tartlet topped with glazed apricot halves on a marble surface.
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Make these individual apricot almond tartlets using a simple sweet pastry crust and a rich frangipane filling. This guide shows you how to create an elegant dessert at home.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1/2 cup almond paste, softened
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/2 cup almond flour
  • 1 cup fresh apricots, halved and pitted (or dried apricots, soaked and drained)
  • 2 tablespoons apricot jam, warmed (for glaze)

Instructions

  1. Prepare the Sweet Pastry: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together. Do not overmix.
  2. Form the dough into a disk, wrap it, and chill it in the refrigerator for at least 30 minutes.
  3. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 12-cup standard muffin tin or individual tartlet pans.
  4. Roll out the chilled dough to about 1/8 inch thickness. Cut circles large enough to fit into your tartlet molds. Gently press the dough into the molds, trimming any excess. Prick the bottom of the shells several times with a fork.
  5. Prepare the Almond Frangipane Filling: In a medium bowl, beat the softened almond paste and granulated sugar until creamy. Beat in the softened butter until combined. Mix in the egg and almond extract. Stir in the almond flour until you have a smooth batter.
  6. Spoon the frangipane filling evenly into the prepared pastry shells, filling each about two-thirds full.
  7. Place two apricot halves (cut side up) onto the filling in each tartlet.
  8. Bake for 20 to 25 minutes, or until the pastry edges are golden brown and the filling is set.
  9. While the tartlets are still warm, gently brush the tops of the apricots and filling with the warmed apricot jam for a shine. Let the apricot almond tartlets cool completely in the pans before carefully removing them.

Notes

  • For a richer flavor, use almond flour instead of all-purpose flour in the pastry dough, reducing it by 1/4 cup and increasing the all-purpose flour by 1/4 cup.
  • If you use dried apricots, soak them in warm water for 15 minutes before using, then pat them dry.
  • You can substitute fresh apricots with sliced peaches or plums when apricots are out of season.

Nutrition

Find it online: https://cookingzenith.com/apricot-almond-tartlets-recipe-easy-guide/