Description
These delightful Apricot Tarts feature a buttery, tender tart crust filled with sweet apricot jam and topped with a light, creamy apricot soufflé. Perfect for gatherings or a sweet treat, the tarts are baked to golden perfection and chilled to set the airy soufflé topping for a beautiful presentation and delicious flavor.
Ingredients
Scale
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
Apricot Jam Filling
- ¾ cup apricot jam (or any favorite tart jam)
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
Instructions
- Cream Butter and Sugar: In a stand mixer, cream the ½ cup butter and 6 tablespoons granulated sugar until well combined and fluffy. Add the egg yolk and whole egg one at a time, mixing just enough to incorporate after each addition without overmixing.
- Make Tart Dough: Mix in the 1 ½ cups flour and ½ teaspoon baking powder until the dough just comes together. Avoid overworking the dough. Wrap and refrigerate the dough for 1 hour to firm up.
- Prepare Tart Shells: Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Using a cookie cutter, cut circles slightly larger than your tart molds. Fit the dough circles gently into the molds. Bake at 350°F (175°C) for 15 minutes or until the edges turn golden brown. Allow them to cool completely.
- Fill Tart Shells: Spoon 1 teaspoon of apricot jam into each cooled tart shell, spreading it evenly to cover the base.
- Prepare Buttercream Mixture: In a clean bowl, whip together 5 tablespoons unsalted butter and â…“ cup sweetened condensed milk until the mixture is light and fluffy. Set this mixture aside.
- Bloom Gelatin: Sprinkle 1 tablespoon unflavored gelatin over ¼ cup cold water and let it sit for 2-3 minutes to bloom, then dissolve over low heat along with ¼ cup of sugar. Keep this 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. Stir the warm gelatin mixture slowly into the whipped egg whites, then continue whipping for about 1 minute to incorporate.
- Combine Mixtures: Fold the buttercream mixture into the whipped egg whites gently but thoroughly in two parts, whipping lightly between additions until the soufflé topping thickens and is smooth.
- Assemble and Chill: Pipe or spoon the soufflé topping onto each apricot jam-filled tart shell evenly. Refrigerate the tarts for at least 2 hours to allow the soufflé to set firmly before serving.
Notes
- The tart dough can be made a day ahead and kept refrigerated.
- Ensure all egg whites and mixing bowls are completely clean and free of fat to achieve stiff peaks.
- Use fresh apricot jam for the best natural flavor; any other similar fruit jam can substitute if preferred.
- The gelatine mixture should be warm but not hot when mixed into the egg whites to prevent curdling.
- Refrigeration is crucial for the soufflé topping to set properly.
- These tarts are best served chilled on the same day of serving for optimal texture.
