Golden Apple Apricot Delight: Irresistible Tartlets Recipe

Apple Apricot Tartlets Recipe 🍏🥧

Overview:

Indulge in the delightful combination of sweet apples and tangy apricots with these exquisite Apple Apricot Tartlets. Perfect for dessert enthusiasts and those craving a fruity treat, these tartlets are easy to make and even easier to enjoy!

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Servings: 6 Tartlets

Ingredients:

• 180g butter, diced
• 250g white bread flour
• 1 cup stone ground white cake flour
• 1 pinch of salt
• Juice of 1 lemon
• 200-250g golden delicious apples, peeled, cored, and quartered
• 3 tbsp butter, cut into small pieces
• 2 tbsp sugar
• Peel of 1 lemon, cut into slivers
• Hot apricot jam, for glazing

Instructions:

1. Prepare the Pastry:

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   • In a bowl, sift together the white bread flour and cake flour, then add a pinch of salt.
   • Add the diced butter to the flour mixture along with the lemon juice.
   • Mix lightly with a round-bladed knife until the mixture resembles coarse crumbs.
   • Gradually incorporate water to form a soft dough, being careful not to overwork it.
   • Turn the dough out onto a floured surface and knead lightly. Roll it into a thick strip measuring 30x10cm, ensuring the edges are straight.
   • Fold up the bottom third of the pastry and dust off any excess flour. Then fold down the top third and dust again.
   • Turn the pastry so that the top fold is towards the left side, seal the edges lightly, and reroll and refold the pastry four times in total, giving it a half-turn each time. Chill the pastry between rollings if it becomes too sticky.
   • Wrap the pastry in plastic wrap and chill or freeze it until ready to use.

2. Prepare the Filling:

   • Preheat the oven to 200°C (390°F).
   • Peel, core, and quarter the apples, then slice them into thin crescents about 4mm thick.
   • Divide the chilled pastry into six equal parts and roll out each piece to a thickness of approximately one centimeter.
   • Use a small saucer to cut out pastry discs measuring 11cm in diameter and place them on a baking sheet.
   • Lightly press a biscuit cutter (10cm in diameter) onto each round to make an incision about 1mm deep. This will allow the edges to rise and form a border around the apples.
   • Arrange the thinly sliced apples in an overlapping pattern within the inner circle of each pastry round.
   • Dot each tartlet with small pieces of butter and sprinkle them with sugar. Add 2-3 slivers of lemon peel to each tartlet for extra flavor.

3. Baking:

   • Chill the assembled tartlets in the refrigerator for 30 minutes to allow the pastry to firm up.
   • After chilling, bake the tartlets in the preheated oven at 200°C (390°F) for 15-20 minutes, or until the pastry is golden brown and the apples are tender.
   • Once the tartlets are well-baked, place them under the grill for a few minutes to brown the apples further.
   • While still hot, brush the tops of the tartlets with hot apricot jam for a glossy finish.

4. Serve and Enjoy:

   • Allow the tartlets to cool slightly before serving.
   • These Apple Apricot Tartlets are best enjoyed warm, either on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
   • Share these delightful treats with family and friends, and savor the delicious flavors of apple and apricot in every bite!

Nutritional Information (Per Serving):

• Calories: 619.7
• Total Fat: 41.8g
  • Saturated Fat: 26.1g
• Cholesterol: 121.5mg
• Sodium: 609mg
• Total Carbohydrates: 58.6g
  • Dietary Fiber: 3.8g
  • Sugar: 18.3g
• Protein: 5.9g

Tips:

• Ensure the pastry is well chilled before rolling and cutting to prevent it from becoming too sticky.
• Experiment with different varieties of apples for unique flavor profiles in your tartlets.
• For added richness, you can sprinkle a bit of cinnamon or nutmeg over the apple slices before baking.
• If you prefer a sweeter tartlet, you can drizzle a bit of honey over the apples before baking.
• These tartlets can be stored in an airtight container at room temperature for up to two days, although they are best enjoyed fresh.