Michelle Darmody: How to bake mini apricot tarts
You can make your own apricot jam if you wish, and apricots are relatively inexpensive at this time of year, so it is a good time to make a big batch.
These tarts use a simple sweet pastry base and some apricot jam to top them off. I have a love of apricot jam since holidays in France as a child.
I like that it is slightly sweeter than marmalade but not as sweet as other jams. For me, it is the perfect mix of tart with fruity sugars. It can be used in many pastries and desserts as well as spread on hot buttered toast.
You can make your own apricot jam if you wish, and apricots are relatively inexpensive at this time of year, so it is a good time to make a big batch.
If not, there are some good brands that are worth looking out for on the shop shelves. I like a jam that has a high fruit content and is still quite runny and not too sticky.
Folláin do a very tasty version which is made entirely with fruit rather than more standard sugar-based recipes.
I have suggested a lattice of pastry on top of each mini tart. It adds to the pastry jam ratio and also looks very beautiful. It can be a little tricky to fold and tuck the lattice strips on a mini tart, so, if you prefer, you can cut a pastry shape and pop it on top as you would a mince pie at Christmas.
Either way, after you bake these tasty tarts enjoy them outdoors, and hopefully in a pool of sunshine.
Mini Apricot Tarts
These small and sturdy handheld treats are perfect for picnics, street feasts or summer parties.
Servings
24Preparation Time
35 minsCooking Time
15 minsTotal Time
50 minsCourse
BakingIngredients
140g cold butter, cubed
225g plain flour, sieved
2 eggs, lightly beaten
60g golden caster sugar
250g apricot jam
Method
Add the cubed butter to the flour and rub it in until it looks like rough breadcrumbs.
Stir one egg into the sugar until it dissolves slightly.
Add this to the butter mixture until combined.
Wrap this in some baking parchment and place in the fridge to firm up.
Preheat your oven to 180ºC/gas mark 4.
Grease and flour two twelve-hole muffin tins. Set aside in a cool place.
Roll the pastry and cut 24 discs that will fit into the muffin cases. I use a 2-inch cutter.
Cut long, thin strips with the rest of the pastry.
Place the 24 discs into the two prepared bun tins.
Spoon the apricot jam into the centre of each disc.
Crisscross the thin strips across the top of the jam and flute it into the sides.
Brush the pastry with the second beaten egg.
Bake for about 15minutes until golden on top.
Once cool enough to handle, place onto a wire rack to cool completely.
It is best to cut the butter into very small cubes before adding it to the flour, then quickly rub the flour and butter together in the palms of your hands. If you handle your butter too much while making pastry, it will melt into an oil, and the pastry will never be crisp. The texture should look like rough breadcrumbs and not be greasy in any way.
Mixing the sugar and egg together before adding them to the other ingredients helps the sugar to dissolve so it blends into the pastry quicker.
It is advisable not to add too much flour to your work surface when you are rolling the pastry. It is tempting to coat the surface with a generous dusting of flour but adding too much can cause the pastry to dry out. Instead, use the rolling pin very gently to nudge the pastry rather than pushing down on it and pressing into the pastry.
To finish the pastry lattice neatly, trim the excess strips to leave a little overhang at the edge of each mini tart. Fold this overhang, along with the edge of the base, tucking it under itself to create a seal then pinch or crimp the edge into place.
You can make the pastry ahead of time and keep it in the fridge, then assemble and bake the tarts on the day you want to serve them.
Brushing the tops of the tart with beaten egg will give a lovely golden shine to the pastry. It can also help to keep the sealed pastry at the edge stuck down.
These tarts will store well for a few days in an airtight container in a cool place. You can also freeze them if you wish.
Orange and chocolate are always well matched so topping this with a layer of melted chocolate is delicious.
I add a spoon of butter to the chocolate so it does not fully firm up and is nicer to bite into with the pastry and jam.
Adding lime zest to the pastry gives a really nice zingy contrast to the sweet berry jam. Add the zest of two medium-sized limes when you are adding the sugar and egg mixture to the butter and flour.
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