EatSmarter exclusive recipe

Apricot Tartletswith Vanilla and Powered Sugar

Apricot Tartlets - Apricot Tartlets - Seductively fragrant and easy - in the French style
121 kcal
Apricot Tartlets - Seductively fragrant and easy - in the French style


Preparation:50 min
Ready in:70 min
1 serving contains (Percentage of daily recommendation)
Calories121 kcal(6%)
Protein3 g(6%)
Fat4 g(5%)
Carbohydrates17 g(7%)
Added Sugar5 g(6%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For pieces

4 ½ poundsApricots
12 ouncesPastry flour
3 cupsMilk (low-fat)
6 ouncesCultured butter
1 ½Vanilla beans
6 ouncesSugar
3 teaspoonsPowdered sugar
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Fine-mesh sieve, 2 Bowls, 1 Whisk, 1 Small pot, 1 Hand mixer, 1 Tea strainer, 12 Tartlet mold


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1 Rinse apricots and pat dry, then halve, pit and cut into wedges.
2 Mix together flour and milk in a bowl.
3 Melt 40 grams (approximately 3 tablespoons) butter in a small pot and allow to cool.
4 Halve vanilla bean lengthwise and scrape out seeds with the back of a knife. 
5 Combine vanilla with eggs and sugar in another bowl. Beat to a creamy foam with a hand mixer for about 5 minutes.
6 Mix in flour-milk mixture and melted butter.
7 Grease tartlet molds with the remaining butter. Add the batter and spread the apricot pieces on top.
8 Bake the tartlets on middle rack of preheated oven at 225°C (fan 200°C, gas: mark 3–4) (approximately 425°F) until golden brown, 15-20 minutes.
9 Dust warm cakes with powdered sugar before serving. 


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