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Fresh Apricot Almond Tarts

Sunday, July 4, 2010

Remember I said I saw some more apricots going alot cheaper, at RM8.90 for 8 pcs. Did I buy them??? Of course I did.

This time, they are a bit sweet and very slightly tart only. Hahaha....

I saw this recipe on Tartelette and I’ve got tart cases in the freezer, yeah from the galette and some extra from egg tarts. So I halved the recipe and made this. And loved the fact that she used honey here and most recipes I’ve seen before uses sugar.

BTW, do you know that sugar is hard to come by now??? Read here.  Many grocery stores are no longer selling them, due to government restrictions. But I can still get honey everywhere..

The original recipe called for cream, but to open up a carton for 2 Tbsp???? Nah, a bit wasteful right? Unless I'm doing other stuff, but nope, not that that time. So, I replaced it with milk
Anyway, with honey (and not sugar) in the filling mixture, it's runny enough and the filling almost couldn't hold my apricot slices up.

Fresh Apricot Almond Tart
Makes 8 tart

8 small cold tart cases (any recipe you like)
55gm softened butter
55gm honey
1 egg
2 Tbsp milk or cream (I'll omit this next time)
50gm ground almond

4 ripe rosy apricots, sliced

1. Preheat oven at 170/180C
2. Combine softened butter, honey, milk, egg and ground almond together until combined. Do not whisk too much.
3. Pour into prepared cold tart cases and top with sliced apricots.
4. Bake for 30 minutes (I baked for 23mins)
5. Sift icing sugar over baked tarts and serve warm.... yummy.

Oh.. the smell of the tart baking in the oven is just heavenly. If only I could fleet and float, I will fleet, float and fly to sky

The taste, yeah.. what do you think? Butter, honey and apricots..... simply marvellous. My kids shared and ate 4 tarts that evening, 2 at 6pm, another 2 at 9pm. They wanted more, but I had to stop them.
The tartness of the apricot seemed to have intensified after baking, but it was still much better than the galette. My kids didn't bother about the tartness of the apricots cos they are lemon suckers. Apricots are nothing compared to lemons :)

30 lovely notes:

busygran July 4, 2010 at 3:14 PM  

Nice! Tasty! Hmmm... Yum! Apricots have this distinctive flavour and scent. I love the scent in my shower gel.

Angie's Recipes July 4, 2010 at 3:37 PM  

mmmm these apricot tartlets look so pretty and delicious!

wendyywy @ Table for 2 or more..... July 4, 2010 at 5:14 PM  

I love the smell too..but the fresh ones here are so sour!!! Dried one are so sweet.

wendyywy @ Table for 2 or more..... July 4, 2010 at 5:17 PM  

Angie, they are delicious despite the tartness

Shirley @ Kokken69 July 4, 2010 at 6:07 PM  

Oh yes, I remember reading that sugar is on 'ration'... your sugar is heavily subsidised by the government.

wendyywy @ Table for 2 or more..... July 4, 2010 at 7:41 PM  

Yeah, and people are hoarding sugar now as the muslim fasting month is fast approaching. There was no sugar at the supermarket yesterday, the shelves were sweeped clean of regular white sugar. Luckily I bought a few packs of fine sugar before this craze started so my bakes are still using sugar I bought weeks ago. I don't scout supermarkets for fine sugar and only buy when I see them. So, if ever my supply runs out... hahaha, I have to use the more expensive castor sugar which is not subsidized.

Kitchen Corner July 4, 2010 at 8:21 PM  

These are very yummy tart indeed! I can smell it and taste it from the screen! Very tempting!

Jess @ Bakericious July 4, 2010 at 8:23 PM  

Wendy, the tart looks pretty and yummy. I am using castor sugar for baking cos once I tried other type of sugar to beat with butter, I beat for more than 1/2 hr but stil unable to beat till creamy, the sugar just cant dissolve so from tat time onwards, not dare to try other sugar liao :P.

BTW, I hardly can find castor sugar in JB, is it cos of not subsidise tats whi not many places selling?

Honey Bee Sweets July 4, 2010 at 8:49 PM  

Lovely tarts! Would be nice with any summer fruits. :)

ICook4Fun July 4, 2010 at 9:20 PM  

I too bought some fresh apricots the other day and they were sour. I thought of making it into jam but making little tarts sound like a better idea.

wendyywy @ Table for 2 or more..... July 4, 2010 at 11:29 PM  

Kitchen Corner,
Wah.. so geng ah... never knew smells can travel through the net :)

wendyywy @ Table for 2 or more..... July 4, 2010 at 11:33 PM  

No la, castor sugar's easily available at the bakery dept of hypermarts and supermarts.

I don't use regular granulated sugar, I'm using the finer one, which is very slightly bigger than castor, but for half the price. :)
Have you seen my email?

wendyywy @ Table for 2 or more..... July 4, 2010 at 11:37 PM  

Honey Bee,
Yeah, any fruits will be great.

wendyywy @ Table for 2 or more..... July 4, 2010 at 11:38 PM  

What??? Even when you got it over there it's sour???? Aiyoyo.. no wonder those that flew here were super sour.
I'm hoping for late season fruits... hope that those will be sweeter.

Jennifurla July 5, 2010 at 3:54 AM  

Please ship two to sandiego stat!

My Little Space July 5, 2010 at 7:48 AM  

Hmm..mm... very scrumptious looking tarts! I like your mini version. Very cute! Hope you have a nice day!
Cheers, kristy

wendyywy @ Table for 2 or more..... July 5, 2010 at 11:18 AM  

My Little Space,
I'm no fan of large tarts, I try not to make large ones.

Little Inbox July 5, 2010 at 9:18 PM  

I told myself that I must learn how to make tarts. I'm not a good baker like you.

Mumto4Angels July 6, 2010 at 10:45 AM  

Hi Wendy, Do you think dried apricots will work as well too? because it's quite hard to get fresh apricots here....:(

wendyywy @ Table for 2 or more..... July 11, 2010 at 2:11 AM  

Little Inbox,
YOu are a good cook, and I'm sure you'll pick up making tarts.

wendyywy @ Table for 2 or more..... July 11, 2010 at 2:14 AM  

Dried ones... a bit too sweet for this, I'm afraid. If you can't to use the dry one, you have to recontitute it before you use and please reduce the sweetness accordingly. Actually you can do this with plums, or fresh blueberries. Canned or processed fruits tend to be too sweet and you definately have to cut the level of sweetness of the filling.

Helene July 12, 2010 at 11:29 AM  

They look really pretty!
I must add that the recipe calls for 1/4 cup of cream and not 2 tablespoons which makes a difference to the texture believe it or not. Being on a budget, I am not one to be wasteful so I use the rest of the cream promptly in other desserts, ice creams, custards, etc...

wendyywy @ Table for 2 or more..... July 12, 2010 at 3:00 PM  


I halved the filling recipe, so the 60ml was reduced to 30ml, hence, 2 Tbsp :)
Normally I'll try to use cream, but at that moment, I do not have anything in mind to make with cream, so I substituted it with milk. Cream is very expensive here.

kirbie July 13, 2010 at 12:06 AM  

These look delicious! I have some apricots I need to use up.

wendyywy @ Table for 2 or more..... July 13, 2010 at 8:22 PM  

If you're making these, let me know the outcome yeah!

NEL July 20, 2010 at 12:06 AM  

How do you keep your icing sugar from dissolving in out humid weather?
Even when I sift icing sugar over a cold cake / tart, it always dissolves after a while. Any tips to share?

wendyywy @ Table for 2..... or more July 20, 2010 at 12:54 AM  

A cold cake? A cold cake has moist surface, therefore the sugar melts.
I do it over warm cakes and tarts and it stays nicely snowy until much later, when the cake/tart's surface start to get moist later, the icing sugar will melt.
Fresh bakes tend to have dry surfaces, which s why freshly baked cakes have a nice crunchy top and overnight cakes have a moist crust.

For this tart, the icing sugar stayed on... for 5 hours, I think, cos I went to sleep after that. The next day, it was melted.

NEL July 20, 2010 at 12:56 AM  

You are probably right. I never thought of cold cakes having moisture. I just always focused on the heat from warm cakes, thinking the the warmth will melt the sugar. haha. Thanks for the tip :)

wendyywy @ Table for 2..... or more July 20, 2010 at 11:34 AM  

Heat won't melt sugar, unless it's very very hot, somewhere past 200C.
Even when I bake my cookies with sugar rolled on, the sugar remains as sugar cos there was no moisture.

But if you put just 1 tiny drop of water into sugar, it'll melt straight away, which is why some people put water in last minute when they make caramel.

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