Thursday, July 17, 2008

apricot tartlets.



While grocery shopping last week, a box of beautiful little apricots caught my eye. So I purchased them, put them in a glass bowl and into our refrigerator, and you know what? They sat there. I realized after eating just one that I am not really the biggest fan of fresh apricots- I love them dried or in baked goods, but they are not the kind of fruit I will grab and eat when I want a snack. And so, they sat there, that is until yesterday morning when I decided that instead of letting them just go completely to waste, I would bake something delicious with them. I didn't have enough of them to bake a pie or a full-sized tart, so I chose to make sweet little apricot tartlets.

These tartlets are extremely simple and use few ingredients. The crust is flaky and buttery and the tart filling is so sweet and fruity. Also, if you do not have apricots on hand, I am quite sure that these would be just as good with fresh nectarines or peaches.





Fresh Apricot Tartlets

Ingredients:

For the crust:
1/2 + 1/4 cup all-purpose flour
1/8 cup semolina flour (can substitute all-purpose or whole wheat flour)
1 tablespoon sugar
Pinch of salt
4 1/2 tablespoons cold unsalted butter, cut into small cubes
a few spoonfuls milk
For the filling:
5 tablespoons apricot or peach jam
About 3 fresh apricots, thinly sliced
1 tablespoon unsalted butter, finely diced
poppy seeds

Directions:

For the crust: Combine all the ingredients, except milk, using a pastry blender or two knives to cut the butter, until the mixtures resembles a coarse meal. Add milk, little by little, until the dough forms (the dough shouldn't feel wet). Wrap in plastic wrap, pat it into flat disk, and chill for an hour.

Pre-heat the oven to 375F
Take out the dough, and roll it into 1/8 inch thick. Use a round mould or a big cup to cut the dough. You should get about 5 circles.
Line a baking tray with parchment paper and place the dough circles on it. On each citcle, spread 1 tablepoon of jam, lay the apricot slices in the center, dot with a little butter, and sprinkle will poppy seeds. If desired, fold up the edges
Bake the tartlets for about 25 minutes, until golden.
Eat warm or room temperature. Tartlets will keep for a couple days in the fridge, wrapped in plastic wrap.

3 comments:

heather said...

Those look so cute and yum. I'm definitely going to attempt those soon. I found your blog through tastespotting, very cool!

Katie said...

Those look heavenly! I love tarlets and apricots - this is my kind of recipe.

Great blog!

Meaghan said...

Wonderful blog! These tartlets look out of this world!