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
- 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.
- 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.
- 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.
- Fill Tart Shells: Once the tart shells have cooled, spoon 1 teaspoon of apricot jam into each shell evenly.
- Make Buttercream Base: In a bowl, whip 5 tablespoons unsalted butter and â…“ cup sweetened condensed milk together until light and fluffy. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
