Dessert

Beth’s Apricot Almond Tartelettes

Beth’s Apricot Almond Tartelettes



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BETH’S APRICOT ALMOND TARTLETTE RECIPE
Makes 12 tarts

For Filling:
7 ounces (200g) almond paste
½ cup (120 g) of unsalted butter
3 tbsp (75 g) sugar
2 eggs
½ tsp (2.5 ml) Almond extract
¾ cup (90 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
1/3 cup (50 g) sliced raw almonds
Powdered sugar for garnish
12 Apricot halves (6 whole apricots)
2 sheets puffed pastry cut into 3×3 squares
1 container vanilla ice cream

METHOD:
Cream together the almond paste, unsalted butter and sugar.

Add the eggs one at a time, beating in between additions. Add almond extract.

Whisk together the flower, baking powder and salt. Add flour mixture to butter mixture to combine.

Place puffed pastry on a floured surface. Cut pastry into 3×3 squares. Roll out slightly.

Fit squares into a muffin tin that has been lightly sprayed with baking spray. Spoon in 2 tbsp of filling into each cup, top with 1 tsp of almonds and place apricot halves in center.

Pop muffin tin in the freezer for 10 mins (or refrigerator for 15 mins) to firm up.

Meanwhile preheat oven to 400F degrees (200C)

Bake for 20 mins, until pastry is puffed and golden and centers are set.

Allow to cool slightly, dust with powdered sugar, serve with vanilla ice cream.

source

View Comments (35)

35 Comments

  1. makki monkey

    March 15, 2016 at 1:49 pm

    can I freeze these tartlettes and reheat them for a later occasion? I am a person who don't have much time, but love serving people homemade deserts rather than store bought. So when I have time I bake and freeze so that I can take aand serve whenever needed. These are different from what I usually make and perfect individual size to take out whenever needed for how many I need.
    I guess these could be frozen and kept before baking, but I wonder if it is possible after baking as well?
    That was a long comment for a simple question, well what to do, hehe…

  2. Maya Khesin

    March 15, 2016 at 1:49 pm

    Thank you for your video, Beth! This has inspired me to make something different: I made some homemade puff pastry, the almond batter, but I didn't put in the apricot because it was winter and there were no apricots. After it was baked, I added some sliced strawberries on top and drizzled with melted chocolate for decoration. Thanks for the inspiration; everyone loved it!

  3. Aqua Lang

    March 15, 2016 at 1:49 pm

    So yummy! Can't wait to try

  4. lany chanthlaty

    March 15, 2016 at 1:49 pm

    I love all your recipes then I can't say which one not good but are all perfect for me any way.

  5. Shamsa Alamimi

    March 15, 2016 at 1:49 pm

    Hey Beth! I love your recipes. What fruits can I use instead of apricots? 

  6. Thiem Tran

    March 15, 2016 at 1:49 pm

    Hi Beth,

    Watching your cooking show is like watching TV drama. It is very addicting. I am constantly checking for what will be released next. I just couldn't wait for the next episode!! Your videos are too good. Hope to see your cooking show on TV food Chanel soon once day!

  7. I, Adaora

    March 15, 2016 at 1:49 pm

    Can't wait to try these! 

  8. Anne Tan

    March 15, 2016 at 1:49 pm

    Hey Beth! I apologize if this question has already been asked, but where (or what brand) do you recommend purchasing almond paste? I have had trouble finding almond paste that is as smooth as the one in your video. Thanks!! Big fan of your channel. Went on a YouTube cooking binge this weekend and plan to try out more next weekend :)

  9. Smarts Ville

    March 15, 2016 at 1:49 pm

    Unfortunately i cant find the almond paste where i live, and this dessert looks really good, what can i do to substitute the almond paste?

  10. TEE STRONG

    March 15, 2016 at 1:49 pm

    Found you through 'Cooking With Carolyn'.  I LOVED THIS DESSERT.  #newsubscriber 

  11. Erika Guzman

    March 15, 2016 at 1:49 pm

    Beth! I made my own almond paste following the instructions of the link you added to the almond croissant video, and it turned out lovely!! I'm so proud of it!! I never thought I could go and make my own ingredients!! haha 🙂 Thank you!!

  12. icysummer2009

    March 15, 2016 at 1:49 pm

    This look so good, especially is apricot which is one of my favorite fruit.

  13. Mónica Sanaphre

    March 15, 2016 at 1:49 pm

    Hello Beth, I had to come back to write a review on this recipe. It is wonderful!!! I made them for Mother's day, they were total success!! The flavor is so delicate, the texture mix delicious, and those I refrigerated were even more taste two days later. Everybody loved them. I used peaches from a  can instead of apricots and made the tartalette base my self. I used all the amounts as you indicate, but I guess I beated the almond paste mix too much (it was super and deliciously creamy) because I had to make 18 tartalettes instead of 12!! No big problem, though, we were happy to have some left. No need for us to accompany them with ice-cream, we had a good cup of coffee instead. Everybody loved them and commented on how elegant they were! Thank you very much for sharing this great recipe! I'll definitely make it again.

  14. Cristina Midence

    March 15, 2016 at 1:49 pm

    This is awesome! 

  15. Samuel Santos

    March 15, 2016 at 1:49 pm

    Just made this for my mom and she was so impressed! She wasn't expecting anything and was so surprised at how elegant and tasty this was 🙂 

  16. Samangie Amis

    March 15, 2016 at 1:49 pm

    Beth, I always love your recipes and make them whenever my in-laws get together. We're a Pakistani-American family so quite large to be sure. Your recipes are always a big hit and we're meeting our potential "new" sister-in-law tomorrow and her family. I was planning on making these for the crowd, but I was wondering what you thought about making these with pie crust instead of puffed pastry? I'm not a huge fan of puffed pastry. As always, love your show and your dedication. Tis' a beautiful thing 😉 

  17. Vanessa Leilany

    March 15, 2016 at 1:49 pm

    I love u 

  18. Cat Lover

    March 15, 2016 at 1:49 pm

    Beth I love your ring! It is so striking- what kind of stones are in it? Thank you for the recipe :)

  19. Pop Together

    March 15, 2016 at 1:49 pm

    I don't have a stand mixer, so can I use a hand mixer instead?

  20. Robert Mahar

    March 15, 2016 at 1:49 pm

    These are so elegant Beth and really look delicious!  Happy Mother's Day to you!

  21. Ron Gunter

    March 15, 2016 at 1:49 pm

    Unfortunately I will not be cooking for Mother on Mother's day being that my parents are back in Portland, Oregon.  BUT you will be proud of me, I spent over $200.00 a bit of EVERYTHING including an edible arrangement ( Melons and such). 

  22. Mia Lopez

    March 15, 2016 at 1:49 pm

    Delicious Beth thank you for mskin them for us

  23. bonsailady

    March 15, 2016 at 1:49 pm

    I love watching your video recipe, you explain very well, very easy to follow, and simple recipe. I will try to make it tomorrow. Thank you again for sharing your recipe and your video.

  24. I Heart Recipes

    March 15, 2016 at 1:49 pm

    Yum!

  25. celine nounou

    March 15, 2016 at 1:49 pm

    hey Beth, can you do a mothers day recipe for diabetic pleaaaas I would really appriciate it !!! :)

  26. celine nounou

    March 15, 2016 at 1:49 pm

    Can you do a mothers day recipe for diabetic please I really need something !!

  27. Rachel Schram

    March 15, 2016 at 1:49 pm

    Wow! This is amazing! 

  28. Kin Community

    March 15, 2016 at 1:49 pm

    Yum! These tartelettes definitely are a delicate and sophisticated treat! Love your recipe, Beth! 

  29. Cata Beffermann

    March 15, 2016 at 1:49 pm

    I'm not really a fan of puff pastry… could I use pie crust dough instead? Ps: I love your recipes !!
    

  30. Die Imhofs

    March 15, 2016 at 1:49 pm

    I love all your brunch ideas!! Greetings from Germany 🙂 Eva

  31. Annie Gong

    March 15, 2016 at 1:49 pm

    Aww yum! I'd love to try this, but my mum's diabetic… Do you have any suggestions or pastry recipes for diabetics?

  32. Akilah Blair

    March 15, 2016 at 1:49 pm

    Is there a substitute for almond paste? My sister and I are allergic to almonds and nuts.

  33. FashionByAlly

    March 15, 2016 at 1:49 pm

    Yum!!

  34. zz22

    March 15, 2016 at 1:49 pm

    What is the difference between Marzipan and almond paste?

  35. Lia R

    March 15, 2016 at 1:49 pm

    Thank you for the recipe! :)

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