Seems like quite some time I haven't been here, but a lot has happened over the last month. We finally went on our honeymoon after 9 months of marriage. It was worth the wait, as we went half way around the world to Hawaii. My husband also got a new job, so we are in the process of moving to south Germany. Not much time for baking, but I already really miss it.
If you still have access to fresh apricots, these are some great little tartelettes. Otherwise you can also use canned apricots. Apricots always go well with almonds, here you have three different kinds, ground almonds on the crust, slivered almonds on top and some amaretto in the filling. I also put some wild peaches in the middle, but that is of course optional.
If you still have access to fresh apricots, these are some great little tartelettes. Otherwise you can also use canned apricots. Apricots always go well with almonds, here you have three different kinds, ground almonds on the crust, slivered almonds on top and some amaretto in the filling. I also put some wild peaches in the middle, but that is of course optional.
Apricot Tartlets
(makes about 6-8 small tartlets)
220 g flour
pinch of salt
60 g sugar
125 g butter, cold and cut in pieces
1 egg
2-3 EL cold white wine (or water)
1 kg apricots
2 EL ground almonds
4 EL sugar
2 eggs
200 g whipping cream
2 EL amaretto (almond liquor)
5 EL slivered almonds
For the dough put the flour, salt, sugar, butter and the egg together in a food processor. Pulse a few times, and then add slowly the wine or water, until the dough comes together. Form a ball and wrap into cellophane and put in the fridge for about an hour.
Preheat the oven to 200° C (400° F). Grease your tartlet forms with butter.
Divide the dough into 6 to 8 pieces and roll out on a floured surface into circles to fit your tartlet pans. Prick the dough all over with a fork, lay a piece of parchment paper on top and fill with pie weights or dried peas/ beans. Blind bake the crust for about 10-12 minutes.
Wash the apricots and cut them in half and remove the pit. Cut again lengthwise. Take the tartlets out of the oven and remove the parchment paper and weights. Lower the oven temperature to 180° C (350° F). Sprinkle the crust with the ground almonds and arrange the apricots on top. Then sprinkle with 2 tbsp. of sugar. Put back in the oven for another 10 minutes.
With a handheld mixer or a whisk mix the eggs with the cream, the remaining 2 tbsp. sugar and the amaretto. Pour over the tartlets and sprinkle with slivered almonds. Bake for another 15-20 minutes, until golden brown. Let cool on a wire rack and serve with freshly whipped cream.
Preheat the oven to 200° C (400° F). Grease your tartlet forms with butter.
Divide the dough into 6 to 8 pieces and roll out on a floured surface into circles to fit your tartlet pans. Prick the dough all over with a fork, lay a piece of parchment paper on top and fill with pie weights or dried peas/ beans. Blind bake the crust for about 10-12 minutes.
Wash the apricots and cut them in half and remove the pit. Cut again lengthwise. Take the tartlets out of the oven and remove the parchment paper and weights. Lower the oven temperature to 180° C (350° F). Sprinkle the crust with the ground almonds and arrange the apricots on top. Then sprinkle with 2 tbsp. of sugar. Put back in the oven for another 10 minutes.
With a handheld mixer or a whisk mix the eggs with the cream, the remaining 2 tbsp. sugar and the amaretto. Pour over the tartlets and sprinkle with slivered almonds. Bake for another 15-20 minutes, until golden brown. Let cool on a wire rack and serve with freshly whipped cream.
Enjoy and Guten Appetit!
