Apricot Tartlets

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.

Amaretti-Apricot Cupcakes

If you like boozy baked goods, this cupcake is for you. They have a good amount of amaretto in it, combined with crunchy amarettini. Since those two ingredients are almond-based, they pair perfectly with apricots, which are also in the dough and the frosting. Of course you can use apricot juice instead of the amaretto.

I haven't made cupcakes for a while, since I often find the frosting too heavy. This one is made with mascarpone, which is by no means light, but the fruit puree gives it a bit of an airy taste.

Apricot Jam and an Apricot-Almond Sheet Cake

Apricots are now the peak of their season in Europe. I especially like the apricots from France, because they are firm, and yet sweet and juicy, so they are perfect to put on a cake. They are also good for making jams, and I made a batch of apricot-vanilla jam last week. It's one of the most versatile jams for baking. It tastes great as a glaze on fruit tarts, danish pastries and as filling in cakes like a Sacher torte. I will be using my apricot-vanilla jam for glazing for my recipe today, and I recommend you to make some for yourself whenever you find some nice apricots.

Apricots also goes very well with almonds, since they have similar taste profiles. Sometimes apricot kernels are used to make persipan, which is a cheaper alternative to marzipan, which is made from almonds. This cake has both ground almonds in the dough, and slivered almonds on top. There is no need to put it in the fridge; it will keep well for a couple of days in a cool place.

Apricot-Nectarine-Peach and Almond Galette

Stone fruits are still at the markets, and lots of those fruits are grown locally, which makes them extra sweet. I got the idea of making this galette from Williams-Sonoma: New Flavors for Desserts, where it is just made with apricots. I added nectarines and peaches to the recipe. The combination of the three fruits gave the galette a good mix of sweet and tartness.

The recipes in the book are categorized by season, and are inspired by what you will find on farmers' markets. The majority of the recipes are fruit desserts, often with a new twist, like adding an unusual herb or spice. Each recipe has a beautiful photograph, and you will also find information about the ingredients.