Ingredients for Apricot Almond Tartlets
How to Make Apricot Almond Tartlets
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
- Roll out the thawed shortcrust pastry and use a 3-inch cookie cutter to cut out circles. Gently press each circle into the muffin tin cups.
- Spread a thin layer of apricot jam evenly over each pastry base.
- Sprinkle half of the toasted slivered almonds over the jam.
- Arrange the apricot halves on top of the almond layer.
- In a small bowl, whisk together the beaten egg and granulated sugar.
- Brush the egg wash over the apricots.
- Sprinkle the remaining toasted almonds over the top.
- Bake for 20-25 minutes, or until the pastry is golden brown and the apricots are tender.
- Let the tartlets cool in the tin for a few minutes before carefully removing them.
- Dust with powdered sugar, if desired, and serve warm or at room temperature.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
27g
Carbs
7g
