Sweet little tarts with fresh apricots over homemade almond paste and sprinkled with pistachio.
Contributed by Kayla Thomas from EATINGELSEWHERE.COM
Published: June 15, 2017
- 150 grams all-purpose flour
- 50 grams sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 ounces unsalted butter, cold
- 1 egg
- 1 1/2 cups blanched almonds, or almond meal
- 1 1/2 cups powdered sugar
- 1 egg white
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 4 apricots, sliced thin
- 1/2 cup apricot jam
- 1 tablespoon water
- Crushed pistachios
Apricots & Apricot Glaze
- Butter the sides and the bottoms of four mini tart pans and preheat oven to 350.
- In a food processor, combine flour, sugar, baking powder, and salt and pulse processor for a few seconds.
- Add butter in thin cubes to the processor and pulse until the mixture has reached the consistency of a fine crumb.
- Add egg to processor and process on low until the dough just begins to come together in a ball. Stop immediately.
- Divide dough evenly between the four tart pans and press dough against the sides of the tart pans, then the bottom. Use a knife or fork to poke holes across the bottom and sides of the tarts. Pop into oven for 12 - 15 minutes, until tarts are beginning to brown. Remove from oven.
- Prepare the almond paste while the tart crusts are baking. If using blanched almonds, add to food processor first and process until crumbed, then add the rest of the ingredients. If using almond meal, add almond meal, powdered sugar, egg white, almond extract, and salt at the same time. Process until smooth and creamy. This will take less than 1 minute.
- Divide almond paste between baked crusts and return to oven for 5 - 8 minutes, until tarts are golden brown and the almond paste has set.
- Arrange sliced apricots on the tart in a petal pattern. Begin with the largest slices of apricot at the outside of the crust, working your way toward the center. Be sure to overlap the apricot slices to add dimension. If necessary, slice apricot into smaller or thinner pieces for the center bud.
- In a small saucepan, heat apricot jam and water for the glaze. Stir the mixture constantly, making sure not to burn the bottom. If necessary, add another tablespoon or two of water to reach a thin consistency. Think slightly thinner than custard. Once the mixture has thinned, remove from heat and use a pastry brush to apply to apricot.
- Garnish with pistachios and serve!
Yield: 4 mini tartsPrep Time: 20 mins
Cook time: 20 mins
Total time: 40 minsTags: Tart, Pie, Apricot, Almond