If you’re craving a dessert that feels like a dreamy summer afternoon in every bite, the Apricot Tarts with Fluffy Lemon Meringue Filling Recipe is an absolute must-try. The combination of buttery, crisp tart shells filled with vibrant apricot jam and topped with a cloud-like lemon meringue souffle creates a harmony of textures and flavors that is simply irresistible. This recipe brings together the perfect balance of tangy and sweet, with a lightness that makes each tart feel like a little celebration in your mouth.

Apricot Tarts with Fluffy Lemon Meringue Filling Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple and essential, each playing a vital role in creating the perfect Apricot Tarts with Fluffy Lemon Meringue Filling Recipe. From the rich butter that forms a crisp base to the fresh lemon juice that gives the meringue its bright zing, every element is thoughtfully chosen to build layers of flavor and texture.

  • ½ cup unsalted butter, room temperature: Provides a rich, creamy base for the tart dough ensuring a tender, flaky crust.
  • 6 tbsp granulated sugar: Sweetens the dough just enough to complement the tart filling.
  • 1 egg yolk (from a large egg): Adds richness and helps bind the tart dough perfectly.
  • 1 large egg: Binds the dough and gives structure to the tart shell.
  • ½ tsp baking powder: Gives a subtle lift so the dough isn’t dense.
  • 1 ½ cups all-purpose flour: The sturdy foundation of the tart crust.
  • 5 tbsp unsalted butter, room temperature: Essential for creating the luscious lemon meringue filling.
  • â…“ cup sweetened condensed milk: Adds sweetness and a silky texture to the meringue filling.
  • 1 tbsp unflavored gelatin: Helps stabilize the meringue so it holds its airy shape.
  • ¼ cup water: Used to bloom and dissolve the gelatin perfectly.
  • ¾ cup granulated sugar (divided): Sweetens both the tart dough and the meringue topping for balanced flavor.
  • 4 egg whites (about ½ cup): Whipped to create that ethereal, fluffy lemon meringue.
  • â…› tsp citric acid or 1 tbsp lemon juice: Brightens the meringue with fresh, zesty acidity.
  • ¾ cup apricot jam (or any favorite tart jam): The star of the show, giving that fruity punch that makes these tarts unforgettable.

How to Make Apricot Tarts with Fluffy Lemon Meringue Filling Recipe

Step 1: Preparing the Tart Dough

Start by creaming the butter and sugar in a stand mixer until you get a smooth, fluffy texture. Then, add in the egg yolk and the whole egg, mixing just until incorporated to avoid overworking the dough. This careful mixing ensures the tart crust stays tender and crisp.

Step 2: Combining Dry Ingredients and Chilling

Next, stir in the all-purpose flour and baking powder until the dough just comes together. This step is key to avoiding a tough crust. Once combined, refrigerate for at least one hour to relax the dough and make it easier to roll out.

Step 3: Shaping and Baking the Tart Shells

Roll the chilled dough out to a quarter-inch thickness and cut out circles with your favorite cookie cutter. Fit them carefully into tart molds, and bake at 350°F (175°C) for about 15 minutes, until the edges turn a delicate golden shade. Let these cool completely before filling.

Step 4: Adding the Apricot Jam Filling

Once the tart shells have cooled, spoon a teaspoon of apricot jam into each one. This fruity layer adds that lovely burst of tart sweetness that complements the buttery crust.

Step 5: Making the Lemon Meringue Filling Base

Whip the remaining butter and condensed milk until the mixture is light and fluffy. This creamy base will provide the luscious texture that binds the lemon meringue together perfectly.

Step 6: Preparing the Gelatin Mixture

Bloom the gelatin in cold water for a few minutes, then gently dissolve it over low heat with half of the granulated sugar. Keeping this mixture warm ensures it blends smoothly into the meringue without clumps.

Step 7: Whipping the Egg Whites

Whip the egg whites with the remaining sugar and lemon juice (or citric acid) until you get a glossy and firm meringue. The acidity helps stabilize the meringue and gives it that signature tang that brightens this dessert.

Step 8: Incorporating the Gelatin Mixture

Gradually fold the warm gelatin syrup into the whipped egg whites, whipping continuously to maintain the airiness. This step is crucial for achieving that divine fluffy lemon meringue texture that holds its shape.

Step 9: Combining Buttercream and Meringue

Fold the whipped butter and condensed milk mixture into the meringue in two batches, whipping in between until the filling thickens into a smooth, airy soufflé.

Step 10: Filling the Tarts and Setting

Pipe or spoon this fluffy lemon meringue sandwich on top of the apricot jam in each tart shell. Refrigerate the assembled tarts for at least 2 hours to allow the mousse to set beautifully before serving.

How to Serve Apricot Tarts with Fluffy Lemon Meringue Filling Recipe

Apricot Tarts with Fluffy Lemon Meringue Filling Recipe - Recipe Image

Garnishes

Think fresh and bright when garnishing your tarts. A sprinkle of finely grated lemon zest or a few tiny edible flowers can elevate the elegant appearance, while adding a subtle burst of fragrance that perfectly complements the lemon and apricot flavors.

Side Dishes

Serving these tarts alongside a cup of lightly brewed herbal tea or a glass of sparkling wine makes for an inviting afternoon treat or a delightful dessert pairing. Fresh berries on the side can also add an extra pop of color and freshness.

Creative Ways to Present

For a fun twist, try making mini tartlets and arranging them on a tiered dessert stand for a party. You can also layer the filling in clear glasses or jars, alternating tart crust crumbs, apricot jam, and lemon meringue mousse for a beautiful deconstructed version of this marvelous Apricot Tarts with Fluffy Lemon Meringue Filling Recipe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare!), store them in an airtight container in the refrigerator. This keeps the tarts fresh and the lemon meringue fluffy for up to 2 days. Beyond that, the meringue may begin to weep, so enjoy them soon!

Freezing

Freezing is not recommended for this Apricot Tarts with Fluffy Lemon Meringue Filling Recipe, as the delicate meringue tends to lose its light texture and become watery when thawed.

Reheating

These tarts are best served chilled, so reheating is not advised. Instead, let them sit at room temperature for 10–15 minutes before enjoying to bring out the lemon meringue’s vibrant flavor.

FAQs

Can I substitute other jams for apricot jam?

Absolutely! While apricot jam is traditional here, feel free to use raspberry, strawberry, or even peach jam. Just choose one with a tart edge to balance the sweetness of the meringue.

What if I don’t have gelatin?

You can use agar-agar as a vegetarian alternative, but the texture might be slightly different. Use according to package instructions to achieve a stable filling.

Can I make the tart shells ahead of time?

Yes! Bake the tart shells and store them in an airtight container at room temperature for up to 2 days before filling with jam and lemon meringue.

How do I know when the meringue is whipped enough?

Look for soft, glossy peaks that hold their shape well but are still light and airy. Adding lemon juice helps stabilize the meringue and adds brightness to the flavor.

Is this recipe suitable for beginners?

Definitely! The detailed steps and straightforward ingredients make the Apricot Tarts with Fluffy Lemon Meringue Filling Recipe perfect for home bakers wanting a showstopping dessert without overly complicated techniques.

Final Thoughts

There is something truly magical about the way these Apricot Tarts with Fluffy Lemon Meringue Filling Recipe come together — buttery crusts, bright apricot jam, and airy, lemon-kissed meringue create a dessert that feels both sophisticated and comforting. I can’t wait for you to try making these tarts at home, and I promise they’ll quickly become a beloved classic for your gatherings and cozy moments alike.

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Apricot Tarts with Fluffy Lemon Meringue Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 260 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 22 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Delight in these elegant Apricot Tarts featuring a buttery shortcrust base topped with a luscious apricot jam and a light, fluffy soufflé cream made from whipped egg whites, butter, and gelatin. Perfectly sweet and fruity, these tarts make a stunning dessert for any occasion.


Ingredients

Scale

Pastry Dough

  • ½ cup unsalted butter, room temperature
  • 6 tbsp granulated sugar
  • 1 egg yolk (from a large egg)
  • 1 large egg
  • ½ tsp baking powder
  • 1 ½ cups all-purpose flour

Filling and Topping

  • ¾ cup apricot jam (or any favorite tart jam)
  • 5 tbsp unsalted butter, room temperature
  • â…“ cup sweetened condensed milk
  • 1 tbsp unflavored gelatin
  • ¼ cup water
  • ¾ cup granulated sugar (divided: ¼ cup for gelatin mixture, ½ cup for egg whites)
  • 4 egg whites (about ½ cup)
  • â…› tsp citric acid or 1 tbsp lemon juice


Instructions

  1. Prepare the Dough: In a stand mixer, cream the ½ cup room temperature butter and 6 tablespoons granulated sugar until well combined and fluffy. Add the egg yolk and then the whole egg, mixing just enough to incorporate each addition.
  2. Mix Dry Ingredients: Combine 1 ½ cups all-purpose flour and ½ teaspoon baking powder, then gradually mix them into the creamed butter and eggs until the dough comes together smoothly. Wrap the dough and refrigerate for 1 hour to firm up.
  3. Shape and Bake Tart Shells: Roll the chilled dough to a ¼-inch thickness on a floured surface. Use a cookie cutter to cut circles and fit them into tart molds. Bake at 350°F (175°C) for 15 minutes or until the edges turn golden brown. Remove from the oven and let cool.
  4. Fill Tart Shells: Once the tart shells have cooled, spoon 1 teaspoon of apricot jam into each shell evenly.
  5. Make Buttercream Base: In a bowl, whip 5 tablespoons unsalted butter and â…“ cup sweetened condensed milk together until light and fluffy. Set aside.
  6. Prepare Gelatin Mixture: Bloom 1 tablespoon unflavored gelatin in ¼ cup cold water for 2-3 minutes. Dissolve the gelatin over low heat with ¼ cup granulated sugar until fully melted and smooth. Keep the mixture warm but not hot.
  7. Whip Egg Whites: In a separate clean bowl, whip 4 egg whites with ½ cup granulated sugar and ⅛ teaspoon citric acid (or 1 tablespoon lemon juice) until glossy stiff peaks form.
  8. Incorporate Gelatin: Slowly pour the warm gelatin mixture into the whipped egg whites while continuing to whip for another minute to combine fully and stabilize the meringue.
  9. Fold in Buttercream: Gently fold the butter and condensed milk mixture into the egg white soufflé in two additions, whipping slightly between additions until the mixture thickens and becomes fluffy.
  10. Assemble and Chill: Pipe or spoon the soufflé mixture over the apricot-filled tart shells evenly. Refrigerate the assembled tarts for at least 2 hours to allow the soufflé topping to set properly before serving.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • For best results, chill the tart shells completely before adding the soufflé topping.
  • If gelatin is not available, you can substitute with agar-agar powder, but note the texture will slightly differ.
  • Use fresh apricot jam or high-quality preserves for the best flavor.
  • Store tarts refrigerated and consume within 2 days for optimal freshness.

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