Description
These delicate Apricot Tarts feature a buttery, tender crust filled with sweet apricot jam and topped with a light, fluffy apricot-flavored soufflé cream. Perfectly baked to golden edges and chilled until set, these tarts offer a delightful balance of sweetness and airy texture, ideal for dessert or teatime treats.
Ingredients
Scale
For the Tart 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
For the Apricot Soufflé Topping
- 5 tbsp unsalted butter, room temperature
- â…“ cup sweetened condensed milk
- 1 tbsp unflavored gelatin
- ¼ cup water
- ¾ cup granulated sugar (divided)
- 4 egg whites (about ½ cup)
- â…› tsp citric acid or 1 tbsp lemon juice
- ¾ cup apricot jam (or any favorite tart jam)
Instructions
- Prepare the Tart Dough: In a stand mixer, cream the ½ cup unsalted butter and 6 tbsp granulated sugar until well combined and fluffy. Add the egg yolk and then the whole egg, mixing minimally after each addition to maintain a tender dough.
- Combine Dry Ingredients and Chill Dough: Mix in the flour and baking powder until the dough just comes together. Shape into a disk, cover, and refrigerate for 1 hour to firm up.
- Roll and Bake Tart Shells: Roll out the chilled dough to about ¼-inch thickness. Use a cookie cutter to cut dough circles and fit them gently into tart molds. Bake at 350°F (175°C) for 15 minutes or until the edges turn a light golden color. Remove from oven and let cool completely.
- Fill with Apricot Jam: Once the tart shells are cooled, spoon about 1 teaspoon of apricot jam into each crust as the base layer.
- Prepare Buttercream Base: In a bowl, whip the 5 tbsp unsalted butter with the â…“ cup sweetened condensed milk until the mixture is light and fluffy. Set aside for later use.
- Dissolve Gelatin: Bloom the gelatin by sprinkling 1 tbsp gelatin over ¼ cup cold water and letting it sit for 2-3 minutes. Then gently dissolve the gelatin over low heat along with ¼ cup of the granulated sugar. Keep this gelatin mixture warm but not hot.
- Whip Egg Whites: In a clean bowl, whip the 4 egg whites with the remaining ½ cup sugar until glossy stiff peaks form. Add the citric acid or lemon juice during whipping to stabilize the meringue.
- Incorporate Gelatin into Meringue: Slowly stir the warm gelatin mixture into the whipped egg whites and continue whipping for about another minute to combine thoroughly.
- Fold Buttercream into Soufflé: Gently fold the butter and condensed milk mixture into the meringue in two parts, whipping lightly between additions until the mixture thickens to a soufflé consistency.
- Assemble and Chill the Tarts: Pipe or spoon the soufflé mixture generously over the jam-filled tart shells. Refrigerate the tarts for at least 2 hours to allow the soufflé topping to set firm before serving.
Notes
- Ensure the tart dough is well chilled before rolling to prevent shrinking during baking.
- Use a gentle folding technique to maintain airiness in the soufflé mixture.
- If apricot jam is not available, substitute with other favorite fruit jams like peach or raspberry.
- Citric acid or lemon juice helps stabilize the egg whites and enhances flavor.
- The tarts should be served chilled for the best texture and taste.
