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
