These Apricot-Frangipane Tartlets are delightfully delicious and filled with a sweet almond cream.
- 1¼ cups all-purpose flour
- ¼ cup plus 1 teaspoon granulated sugar, divided
- ¼ teaspoon plus 1 pinch table salt, divided
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons whole milk
- ¾ cup almond flour
- ¼ cup unsalted butter, softened
- 1 large egg white
- 7 small apricots* (approximately ¾ pound), pitted and cut into ½-inch-thick slices
- ½ cup apple jelly
- In a large bowl, whisk together all-purpose flour, 1 teaspoon sugar, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg yolk and milk. Add to flour mixture, stirring just until a dough forms. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until cold, at least 1 hour.
- Preheat oven to 350°. Place 10 (4-inch) fluted round tartlet pans on a rimmed baking sheet.
- On a lightly floured surface, roll dough to ⅛-inch thickness. Using a floured 4½-inch round cutter, cut 10 rounds from dough. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Refrigerate while making filling.
- In a small bowl, stir together almond flour, softened butter, egg white, remaining ¼ cup sugar, and remaining 1 pinch salt with a fork until smooth. Spread approximately 1 tablespoon filling into bottom of each tartlet shell. (There will be approximately ¼ cup extra filling.) Arrange apricot slices over filling.
- Bake until tartlet shells are golden brown, 35 to 40 minutes. Let cool completely on a wire rack before carefully removing tartlets from pans. Place in an airtight container and refrigerate for up to a day.
- Just before serving tartlets, in a small saucepan, heat apple jelly over low heat until melted. Whisk until smooth. Brush onto tartlets. Serve immediately.
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