Apricot season has come and gone but it was so short that I couldn't get enough of my favourite fruits. 3 years in a row the apricot trees in Vetren didn't give fruits, this is why this year I was overexcited about the apricot abundance. I was shuttling around under the apricot trees stalking for just fallen overripe fruits. This is exactly how I like them – overripe, just fallen from the tree, sweet and hot from the sun.
Unfortunately this was not the case with the apricots I used for these tartlets since they were store bought and were not ripe enough, but surprisingly their vapid taste mellowed and evolved after baking.
Tea: We paired those tartlets with autumn flush Darjeeling tea for its woody-fruity-honey flavour.
Apricot Frangipane Tartlets Recipe:
Makes: 8 - 10 tartlets 8,5cm in diameter
For the Crust:
- 200gr all purpose flour;
- 60 gr confectioners' sugar;
- 1tsp finely chopped fresh rosemary;
- 115 gr butter;
- 1 egg;
- 3 gr salt;
- 1 Tbsp rum.
Gather the dough, wrap it in plastic wrap and place it in the fridge for at least 4 hours, or even overnight.
Take the dough out of the fridge. On a lightly floured counter top, roll the dough out to 3mm and line 10 tartlet rings with it. Place the rings on a lined with silpat (or paper) baking sheet.
Note: Initially I made this dough for a completely different recipe but then changed my mind, thus there is no rosemary in the crust. Instead I added it to the frangipane filling.
For the Frangipane Filling:
the same as into the Quince Frangipane Tartlets
- 115 gr softened butter;
- 115 gr honey;
- 100 gr ground almonds;
- 2 eggs;
- 60 gr heavy cream;
- 20 apricots, halved and pitted.
Place the butter, honey, ground almonds, and eggs in a large bowl and whisk until smooth. Stir in the cream, do not whisk in order not to emulsify it or it will rise while baking.
Preheat the oven to 180ºC.
Divide the frangipane among the tartlet rings, add a 4-5 apricot halves on top and bake for around 25 minutes until the top is golden.