Apricot and Raspberry Tartlets
- For the dough
- 50 grams Dried apricot
- 100 milliliters Orange juice
- 50 grams carrots
- 300 grams Pastry flour
- 200 grams butter
- 100 grams sugar
- 1 egg
- butter (for the pans)
For the dough: Cut the dried apricots into small pieces and soak in the orange juice for 10 minutes. Peel and finely grate the carrots. Puree the apricots and the carrots in a blender. Mix together the flour, butter, sugar, egg and the apricot-carrot puree to a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Butter twelve 8 cm (approximately 3-inch) tartlet pans. Place the dough between two sheets of plastic wrap and roll out about 0.5 cm (approximately 1/4-inch) thin and cut out twelve 10 cm (approximately 4-inch) rounds. Fit the dough into the tartlet pans, pressing it into the bottom and up the sides of the pans.
For topping: Blanch the apricots in a pot of boiling water for about 30 seconds, drain, rinse under cold water, peel, halve, remove the pits and cut the apricots into thin wedges.
Whisk the sour cream with the eggs and the sugar and spoon into the tart shells. Arrange the apricots on top and bake until set, 20-25 minutes.
Melt the jam in a saucepan, strain through a sieve and brush over the still warm tartlets. Garnish with raspberries and mint.