Apricot Tartlets

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Apricot Tartlets
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Apricot Tartlets

Added by: on Dec 9th, 2010
Virtually any fruit can be baked in a tart or tartlet. Canned or frozen fruit can be used without precooking because it will have already released much of its liquid. Alternatively you can line the tartlet shells with a layer of frangipane, almond cream, or hazelnut cream and use rawfruit. But .. more >
Prep Time:
15 min
Cook Time:
60 min
Ready In:
1 h 15 min



Original Recipe Yield: 1 serving (3-4 inch tartlets)


  • 734 grams dough (sweetened basic pie and tart pastry dough, extra buttery sweet pastry dough, or sweet crisp pastry dough)
  • 18 large uncooked apricot halves (or 12 cooked apricot halves)
  • 3 tablespoons granulated sugar
  • 3 tablespoons butter (1 melted)
  • 3/4 cup frangipane (almond cream, or hazelnut frangipane)
  • * Apricot glaze (or confectioners' sugar)(optional)
Nutrition Facts
Apricot Tartlets

Servings Per Recipe: 1

Amount Per Serving

Calories: 4586

  • Total Fat: 234.3 g
  •     Saturated Fat: 65.2 g
  •     Trans Fat: 1.4 g
  • Cholesterol: 305.1 mg
  • Sodium: 3425.8 mg
  • Total Carbs: 591.7 g
  •     Dietary Fiber: 17.9 g
  •     Sugars: 291.4 g
  • Protein: 48.7 g

how is this calculated?

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* Optional


Apricot Tartlets


Sauté the apricot halves in the butter and granulated sugar until golden brown.

Apricot Tartlets


Line tartlet rings or fluted molds with dough. Spread a layer of frangipane over the bottoms ofthe raw tartlet shells and arrange the apricot halves over the filling.

Apricot Tartlets


Brush the apricots with the melted butter and spoon over a thin layer of granulated sugar.

Apricot Tartlets


Bake until the edges ofthe tartlets are golden brown and brush with the apricot glaze.

Cooks' note:
Use six 3- to 4-inch tartlet rings or fluted tartlet pans. Roll the dough into a 10-inch rectangle and line the tartlet rings or pans with it. Refrigerate the tartlet shells. Preheat the oven to 300°F.
If you're using fresh apricot halves, sprinkle them with 2 tablespoons of the granulated sugar and saute them in 2 tablespoons of the butter over medium heat for about 10 minutes, or until soft and lightly browned. Let cool.
Spread about 2 tablespoons of the frangipane in each of the lined tartlet rings and arrange the apricot halves, overlapping, on top (see Note). Brush the apricots with the melted butter and sprinkle with 1 tablespoon of the granulated sugar. Bake for about 45 minutes, or until the tartlets are golden brown on the edges.
Brush with glaze as soon as they come out of the oven, or just before serving, dust with confectioners' sugar.

Note: If the apricots are ripe and sweet, use less sugar when sautéing. You can also cut the apricot halves into wedges and arrange them.


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By: Mommy_loves_to_cook on May 8th, 2012

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