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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.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
27g
Carbs
7g
