
Apricot Tartlets

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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 cooking the fruit shrinks it and concentrates its flavor. If you use cooked fruit, decrease the amount of fruit by about one-third.
ingredients
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serves: 1
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)
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012