Today we’ll cooking Apricot tartlet

cap 12 servings    clock 50 min       runman258 kcal per serving

In the German version, the name sounds like Marillentarte, so I call it on English “plate”, although the size is such a large tart. I cooked this tartu by the recipe of Sarah Wiener – she is one of the most famous Austrian culinary specialists. The Austrians are very sensitive to apricots. It starts with the fact that they even invented their name for themselves – Marillen, although the whole world calls them apricots. Every self-respecting house must always have apricot jam, but in the apricot ripening season, pies are sold everywhere with them. The Tartalette interested me in the fact that you will meet it much less often than apricot pie on a biscuit basis. Tried and I really liked it.

You will need

Apricots 400g Wheat Flour 200 g Butter 100 g
Cream 30-33% 180 ml Almond 50 g Salt 0.2 tsp
Egg of chicken 3 pcs. Sugar (sand) 100 g


Apricot tartlet (step 1)

Wheat Flour 200 g Egg of chicken 1 pc.
Butter 100 g Salt 0.2 tsp
Sugar (sand) 50 g


Quickly mix all the ingredients (the oil should be at room temperature) and knead the dough.

Apricot tartlet (step 2)

Roll the dough into a bowl, wrap it with a transparent film and put it in the refrigerator for 1 hour.

Apricot tartlet (step 3)

  • Apricots 400g

In the meantime, wash fresh apricots (better use ripe apricots), cut them in half and remove the bones.

Apricot tartlet (step 4)

  • Almond 50 g

Chop the almonds in a blender, but not very finely. If you could buy already chopped almonds, it’s good too 🙂

Apricot tartlet (step 5)

Cream 30-33% 180 ml Egg of chicken 2 pcs.
Sugar (sand) 50 g


Chilled dough is rolled on paper for baking – so it will be easier then to put it in a baking dish. You need a shape with a diameter of 28 cm. In the form cut the sides, leaving a height of 2-2.5 cm. We punch the dough in several places with a fork and put it in a preheated oven to 200 degrees. We bake for 15 minutes. To prevent the dough from getting too dry, it can be covered with baking paper.

Apricot tartlet (step 6)

We take out the dough from the oven, reduce the temperature to 180 degrees. On the dough pour the ground almonds, on it we spread half the apricot (inside the top – so they look more appetizing in the finished tart). Fill with cream and return to the oven for 30-35 minutes.

Apricot tartlet (step 7)

When the tart is ready, let it cool down, cut into pieces and enjoy with good coffee, tea, milk or apricot liqueur (this is an Austrian version).

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