Best Verlets Apricot Tart Recipes

HOMEMADE APRICOT TARTS

Steps:

• Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
• Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
• Stir, cool and store in refrigerator in an airtight container until ready to use.
• Add cream cheese and butter to the bowl of a stand mixer.
• Using the beater blade, combine ingredients on medium-high speed until well blended. Add vanilla, if using, and mix until incorporated. Turn mixer off, add flour and mix on low speed just until combined and a ball of dough forms. The dough should be thick.
• Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
• Preheat oven to 400 degrees.
• Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
• Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Remove pan from oven and cool completely on wire racks.
• When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.

APRICOT-ALMOND TARTLETS

Steps:

• In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.