Individual Apricot Tarts – a delicious recipe with pastry, egg yolks, cornstarch, sugar, milk, apricot halves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Roll out pastry on a lightly floured surface and use to line four 4-inch springform tart pans. Prick the bases several times with a fork and line with parchment paper and pie weights. Bake for 15 minutes, remove paper and weights and bake for another 10 minutes. Allow to cool.
2
Meanwhile, make the creme patissiere: Mix together the egg yolks, cornstarch and sugar with 2 tbsp milk to a smooth paste. Heat remaining milk in a small pan until just boiling, then remove from the heat and gradually add to the paste, stirring well until blended. Rinse out the pan, then pour the mixture back into the pan and return to a boil, stirring well, until thickened. Remove from the heat, cover the surface of the custard with plastic wrap and allow to cool completely.
3
Fill the tart crusts with spoonfuls of creme patissiere and top with slices of apricot. Liberally glaze with warmed and sieved apricot jam to serve.
205
kcal
Calories
7
g
Fat
26
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 9 oz prepared pie pastry, 2 None medium egg yolks, 2 tbsp cornstarch, 4 tbsp sugar, and more.
Yes, Individual 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.
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