- 1 ½ pounds Apricots
- 4 ounces Pastry flour
- 1 cup Milk (low-fat)
- 2 ounces Cultured butter
- ½ Vanilla bean
- 2 Eggs
- 2 ounces Sugar
- 1 teaspoon Powdered sugar
Rinse apricots and pat dry, then halve, pit and cut into wedges.
Mix together flour and milk in a bowl.
Melt 40 grams (approximately 3 tablespoons) butter in a small pot and allow to cool.
Halve vanilla bean lengthwise and scrape out seeds with the back of a knife.
Combine vanilla with eggs and sugar in another bowl. Beat to a creamy foam with a hand mixer for about 5 minutes.
Mix in flour-milk mixture and melted butter.
Grease tartlet molds with the remaining butter. Add the batter and spread the apricot pieces on top.
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.
Dust warm cakes with powdered sugar before serving.