Apricot Tartlets

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Apricot Tartlets
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 5 h.
Ready in

Ingredients

for
12
For the dough
175 grams
50 grams
peeled, ground almonds
70 grams
fine Sugar
1
1 pinch
1
125 grams
12
2 leaves
50 milliliters
12
In addition
Pastry flour (for the work surface)
Butter (for ramekins)
12
Tartlet pans (6 cm in diameter)

Preparation steps

1.

Combine flour with almonds, sugar, vanilla sugar and salt and place in a mound on the work surface. Make a well in the center. Cut butter into small pieces and arrange around the well. Place an egg in the well and  knead quickly into a smooth dough with your hands. Shape into a ball and wrap in plastic wrap, refrigerate for 1 hour. Butter ramekins. 

2.

Roll out dough until 3 mm thick (approximately 0.1 inch) and cut out 12 circles each about 7 cm in diameter (approximately 3 inches). Place dough into ramekins, making edges all around. Line with parchment paper and weigh down with baking beans and bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes or until golden brown. Remove from oven and remove parchment paper and baking beans. Cool. Drain apricots, reserving all juice. 

3.

Soften gelatine in cold water. Combine 100 ml (approximately 2/5 cup) of collected apricot juice with wine. Combine gelatine with 3 tablespoons of juice and wine mixture, heat until it has dissolved. Add remaining juice mixture. Place apricots in tartlets and pour juice mixture over. Refrigerate until thickens. Garnish with lime zest and serve.