Apricot Tartlets


by: Jenn

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.


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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)

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

2.  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.

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

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

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