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I don't often talk about my grandmother here, except to share some of her Italian recipes. Although she now suffers from Alzheimer's, she spent my entire childhood cooking me tasty little dishes: eggplant involtini with 3 cheeses with butternut squash, mozzarella and Parmesan arancini, truffle and Parmesan risotto or the Roman semolina gnocchi.
I visit her every weekend and each time I bring back a different delicacy (yes, I must be very inventive!). How proud I am when she loves the snack I bring her! That's the case with this one.
I took the opportunity to make tartlets for the whole family, and before I could say "phew", they were all gone. At the same time, the peach/apricot blend is a sure bet. And the little coulis we add on top just makes this snack even better. So grab your apron!
💙 Why you'll love this recipe
- It's really easy to make and can be adapted to a gluten-free diet.
- It's ultra gourmet and seasonal
- It's great to share with family and friends.
✅ A recipe suitable for gluten intolerant/allergic people
There are many commercially available gluten-free tart doughs. Alternatively, you can make your own: many recipes are available on Google.
Peaches, apricots, butter, sugar, eggs and mint are gluten-free.
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🍑 When do you eat peaches and apricots?
You can enjoy peaches from June to September included.
Apricots are only available in summer: from June to August included.
😇Storage
I advise you to enjoy these tarts within 48 hours of their creation, and to keep them in the fridge. But believe me, they won't stay that long, and will be devoured long before that!
If you make these apricot and peach tartlets, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Mini peach and apricot tartlets
Ingredients
- 2 white peaches
- 3 apricots
- 3 teaspoons unsalted butter
- 6 teaspoons granulated sugar
- 2 egg yolks
- 1 shortcrust pastry
- mint leaves
Instructions
- Peel the white peaches and apricots, remove their pits, and cut them into small cubes, then set aside.
- In a bowl, melt the butter, then add the sugar and one egg yolk.
- Cut five equal rounds from the shortcrust pastry, then make a few holes in the center of each round using a fork. Next, add the fruit cubes to the center, but don't put too many.
- Pour about a teaspoon of the mixture onto each tartlet. Fold the edges of the pastry towards the center, pressing to form a kind of small bundle. Using a brush, spread the other egg yolk a bit on the edges of the tartlets, so they brown well during baking.
- Place the tartlets on a baking sheet lined with parchment paper, then bake for 30 to 35 minutes at 355°F/180°C in conventional oven mode (top and bottom heat), checking occasionally. Once baked, add a few fresh mint leaves.
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