Fresh Apricot Tartlet

Jul 18, 2012

When my neighbor dropped off a bucket full of fresh apricots, I ate a few immediately while I contemplated what I would do with the remaining. However, being a lover of pies and tarts (in other words, buttery crust and sweet fruit), I quickly made four tartlets. So simple to make and it allows you to enjoy the fruit that is one of summer’s many treats. Bon appetit!

Fresh Apricot Tartlets (yields 4 generous sizes or six small)

Pastry:

  • 1 cup flour
  • 1/8 cup sugar
  • 1/8 tsp salt
  • 1/2 unsalted butter (chilled)
  • 2-4 Tbs cold water

Filling:

  • 8-14 fresh apricots (unpeeled, sliced and pitted)
  • 1/3-1/2 cup sugar (to taste)
  • pinch of salt

Garnish:

  • sliced and toasted almonds or pistachios

Directions:

1. Using a pastry cutter or food processor make the pastry. First combine flour, sugar and salt, then cut in cold butter. Finally add water. Roll into a ball and flatten into a disk. Place in the refrigerator for a minimum of 30 minutes.

2. Create filling, prepare apricots, add sugar and salt in a medium-size mixing bowl.

3. Remove dough and cut into four quarters (four tartlets). Roll out dough to 8-9 inches in diameter. Place filling inside leaving an inch of dough for the edge. Pull up dough edges overlapping as you go.

4. Bake at 405 degrees for 25-35 minutes or until just golden brown. Add garnish and serve warm with vanilla ice cream.



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