Print
Apricot Flower Tartlets
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time: 15 minutes
Servings 1 Dozen
Ingredients
- 1/2 cup plus 1 tablespoon unsalted butter.
- 1+ 1/2 cups all-purpose flour
- 1 pinch salt
- 1/2 cup powdered sugar, plus extra for decoration
- 2 large eggs divided
- 1 can apricot halves or 6 fresh apricots*
- 1/4 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup quark**
Instructions
-
Cut the unsalted butter into little pieces.
-
Beat the butter with the flour, salt, powdered sugar, and one egg.
-
Form the dough into a ball. Cover with plastic cling film. Chill for 15 minutes.
-
Whisk together the remaining egg, white granulated sugar, vanilla, and the quark.
-
Preheat the oven to 350 degrees F.
-
Grease a muffin or cupcake pan.
-
Roll out the dough on a lightly floured work surface.
-
Use a 4-inch in-diameter flower-shaped cookie cutter to cut out flowers.
-
Place each in the greased muffin pan.
-
Gently push the centers flat to the bottom of the well. Depending upon the size of the wells in your pan, to make room for the “petals” you might have to place them in every other well.
-
Use a toothpick or fork to poke holes in the bottoms of the dough.
-
Bake for 10 minutes.
-
Remove the cakes from the oven. Fill each with the quark, egg, and sugar mixture.
-
Place an apricot half on top of each cake, flat side down.
-
Bake for another 10 minutes.
-
Transfer them to a wire cooling rack fitted over a parchment paper-lined baking sheet.
-
When they have cooled completely, sprinkle with powdered sugar.
-
Arrange on a decorative plate and serve.
Recipe Notes
*If you are using fresh apricots: wash the apricots and pat dry. Carefully halve and peel them. Discard the pit. For the canned apricot version: Drain the apricots. Reserve the nectar for future use, if desired.
**A quick recipe for making quark:
5 ounces ricotta cheese
1 ounce of sour cream
Place the ingredients in a food processor or blender and process until smooth. Makes 6 ounces or 3/4 cup.