Apricot Tarts Recipe

Name: Apricot Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 1 pinch sugar; 1 1/8 cups butter; 1 quart water; 1 3/16 cups apricots fresh; 2 egg yolks; 20 cream cl .semi-thick; 3 1/3 tablespoons caster sugar; 3 tablespoons dark brown sugar; blanched almonds

Servings: persons

4 cups flour
1 pinch sugar
1 1/8 cups butter
1 quart water
1 3/16 cups apricots fresh
2 egg yolks
20 cream cl .semi-thick
3 1/3 tablespoons caster sugar
3 tablespoons dark brown sugar
blanched almonds

1
Pastry Preparation:
2
Pour flour and sugar in a bowl, and stir.
3
Add the diced butter, knead by hand, while gradually adding the water to form a dough ball. Separate into two balls.
4
Refrigerate for 1 hour.
5
Preheat oven to 170 degrees Celsius.
6
Roll out the dough, and place in individual tart pans. Bake for 8 minutes.
7
Filling Preparation:
8
In a bowl, whisk egg yolks and sugar until smooth.
9
Stir in cream, mix.
10
Carefully wash and dry the apricots before dicing them.
11
Place the diced apricot on the bottom of tart pans. Then, add cream, egg, and sugar mixture.
12
Bake in two stages:
13
First for about 15 minutes at 180 C, then sprinkle with blanched almonds and brown sugar.
14
Then re-bake for about 10 minutes at 170 C.

2879

kcal

Calories

238

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups flour, 1 pinch sugar, 1 1/8 cups butter, 1 quart water, and more.

Yes, Apricot Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Tarts

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