Why You’ll Love This Recipe
These Apricot Tarts are a perfect blend of textures and flavors. The shortbread crust is buttery and crisp, while the apricot jam adds a fruity tang, perfectly balancing the light, airy soufflé topping. With a delicate mousse-like texture, these tarts are a great way to impress your guests with an elegant, delicious dessert. Plus, they’re mini-sized, making them perfect for a bite-sized indulgence!
Ingredients
For the Tart Shells:
- ½ cup unsalted butter, room temperature
- 6 tbsp granulated sugar
- 1 egg yolk (from a large egg)
- 1 large egg
- ½ tsp baking powder
- 1 ½ cups all-purpose flour
For the Soufflé:
- 5 tbsp unsalted butter, room temperature
- ⅓ cup sweetened condensed milk
- 1 tbsp unflavored gelatin
- ¼ cup water
- ¾ cup granulated sugar (divided)
- 4 egg whites (about ½ cup)
- ⅛ tsp citric acid or 1 tbsp lemon juice
For the Jam:
- ¾ cup apricot jam (or any favorite tart jam)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
How to Make the Tarts
- Make the Dough:
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until well mixed. Add the egg yolk and the whole egg, mixing minimally after each addition.
- Add the flour and baking powder, mixing until the dough just comes together. Gather the dough into a ball; it should not stick to your hands. If it does, add a bit more flour. Refrigerate the dough for 1 hour.
- Roll and Cut the Dough:
- Divide the dough into two pieces, covering the unused portion. On a lightly floured surface or between two sheets of parchment paper, roll one piece of dough to about ¼-inch thickness.
- Using a cookie cutter that is ¼ inch larger than the diameter of your tartlet molds, cut out circles. Collect the scraps and add them to the second piece of dough.
- Lift each dough circle with a small offset spatula and gently press it into the tart molds. Scrape off any excess dough hanging over the edges.
- Bake the Tart Shells:
- Preheat the oven to 350°F (175°C). Place the tartlet molds on a baking sheet and bake for 15 minutes, or until the edges start to turn golden.
- Remove from the oven, and while wearing mittens, tap the edge of each mold on a hard surface to gently release the tarts. Place them on a cooling rack to cool completely.
- Fill with Jam:
- Once the tart shells have cooled, fill each one with about 1 tsp of apricot jam or your preferred tart jam. Set aside.
To Make the Soufflé and Fill the Tarts
- Whip the Buttercream:
- In a mixing bowl, whip the butter and condensed milk together for about 5 minutes until the mixture becomes light and fluffy. Set aside.
- Prepare the Gelatin:
- Sprinkle the gelatin over ¼ cup of cold water and let it sit for 2-3 minutes to bloom. Heat the mixture until the gelatin dissolves (you can do this in the microwave). Do not let it boil.
- Add ¼ cup sugar to the gelatin mixture and stir until dissolved. Keep it warm but do not boil.
- Whip the Egg Whites:
- In a clean, dry mixer bowl, whip the egg whites on medium speed, slowly adding ½ cup sugar until the meringue is glossy and stiff peaks form (about 5-7 minutes).
- Stir in 1 tbsp of lemon juice or citric acid.
- Combine Gelatin with Egg Whites:
- With the mixer running, carefully pour the warm gelatin mixture into the egg whites while the mixer is whipping. Continue to whip for about a minute until fully incorporated.
- Add the Buttercream:
- Gradually add the buttercream mixture to the whipped egg whites in two parts, whipping after each addition until fully combined. If the soufflé is too soupy, continue to mix on low speed until it thickens enough to pipe or spoon into the tarts.
- Pipe the Soufflé:
- Once the soufflé mixture has thickened, transfer it to a piping bag fitted with a large star tip and pipe the soufflé into each tart. Alternatively, you can spoon the mixture into the tarts.
- Chill the Tarts:
- Place the filled tarts in a covered container (without touching the tops) and refrigerate for about 2 hours until the soufflé has fully set.
Servings and Timing
- Yield: 22 mini tarts
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
Variations
- Different Jam Flavors: Try using other fruit jams such as raspberry, strawberry, or blueberry for a different flavor profile.
- Chocolate Soufflé: Add melted chocolate to the soufflé base for a chocolate variation.
- Nuts: Add finely chopped nuts like almonds or hazelnuts to the tart shell or as a garnish on top of the soufflé for added texture.
Storage/Reheating
- Fridge: Store the tarts in an airtight container in the refrigerator for up to 3 days.
- Freezer: These tarts can be frozen before adding the soufflé topping. Freeze the tart shells and jam-filled tarts, then make and add the soufflé when ready to serve.
FAQs
Can I make the tart dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before rolling it out and baking the shells.
Can I use a different type of jam?
Absolutely! You can use any tart fruit jam you like, such as raspberry, peach, or even fig jam, depending on your preference.
Can I make the soufflé without gelatin?
Gelatin helps stabilize the soufflé, but if you prefer, you can try using agar-agar as a vegetarian substitute for gelatin.
How do I store leftover soufflé tarts?
Store any leftover tarts in the refrigerator in an airtight container for up to 3 days. They’re best enjoyed fresh, but will keep for a short time.
How do I make these tarts more flavorful?
You can add a splash of vanilla extract or lemon zest to the soufflé for extra flavor. You can also experiment with different spices like cinnamon or cardamom in the tart dough.
Can I use store-bought tart shells?
Yes, you can use pre-made tart shells to save time, but homemade shortbread shells will give these tarts a more authentic flavor.
What can I serve with these tarts?
These tarts pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a rich dessert.
How can I make these tarts more festive?
To make the tarts more festive, top them with fresh fruit or edible flowers, or drizzle some melted chocolate over the soufflé for an elegant touch.
Can I freeze these tarts?
Yes, you can freeze the tart shells and apricot jam separately. Once you’re ready to serve, assemble the tarts and add the soufflé topping.
How can I make the soufflé less sweet?
You can adjust the sweetness by reducing the amount of sugar in the soufflé or using a sugar substitute that suits your preference.
Conclusion
These Apricot Tarts are a stunning dessert that combines delicate textures and bold flavors. From the buttery shortbread crust to the soft soufflé filling, every bite is a delight. Whether you’re making them for a special occasion or simply treating yourself, these tarts are sure to impress with their elegance and irresistible taste.
Print
Apricot Tarts
- Total Time: 1 hour 45 minutes
- Yield: 22 mini tarts
- Diet: Vegetarian
Description
Apricot Tarts feature a buttery shortbread crust filled with apricot jam and topped with a light, airy soufflé, offering a perfect balance of rich, fruity, and fluffy textures in every bite.
Ingredients
½ cup unsalted butter, room temperature
6 tbsp granulated sugar
1 egg yolk (from a large egg)
1 large egg
½ tsp baking powder
1 ½ cups all-purpose flour
5 tbsp unsalted butter, room temperature
⅓ cup sweetened condensed milk
1 tbsp unflavored gelatin
¼ cup water
¾ cup granulated sugar (divided)
4 egg whites (about ½ cup)
⅛ tsp citric acid or 1 tbsp lemon juice
¾ cup apricot jam (or any favorite tart jam)
Instructions
- In a stand mixer, cream the butter and sugar until well combined. Add the egg yolk and whole egg, mixing minimally after each addition.
- Mix in the flour and baking powder until the dough comes together. Refrigerate for 1 hour.
- Roll out the dough to ¼-inch thickness. Cut circles with a cookie cutter and fit into tart molds. Bake at 350°F (175°C) for 15 minutes, until edges turn golden.
- Fill each tart with 1 tsp apricot jam once cooled.
- Whip butter and condensed milk until light and fluffy. Set aside.
- Bloom gelatin in ¼ cup cold water for 2-3 minutes, then dissolve over low heat with ¼ cup sugar. Keep warm.
- Whip egg whites and ½ cup sugar until glossy, adding lemon juice or citric acid. Stir in the gelatin mixture and continue whipping for another minute.
- Fold in the buttercream mixture into the egg whites in two parts, whipping between additions until thickened.
- Pipe or spoon the soufflé mixture into each tart and refrigerate for 2 hours to set.
Notes
You can make the tart dough ahead and refrigerate for up to 24 hours.
Try different fruit jams like raspberry or peach for variety.
For a vegetarian option, substitute gelatin with agar-agar.
Store leftover tarts in an airtight container in the fridge for up to 3 days.
Top with whipped cream or ice cream for a richer dessert.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
