Apricots are in season and there’s no better “flavor mate” to an apricot than the taste of almond! They were just born to be together, forever and ever!
I love these little tartlettes because they look so elegant but can actually be made in a basic muffin tin, hours before baking and serving! All you have to do is pop them in the oven, sit down to dinner and 20 mins later you will have the most delicate little warm treat just begging for a large scoop of vanilla ice cream! Enjoy!
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- For Filling:
- 7 ounces (200g) almond paste
- ½ cup (120 g) of unsalted butter
- 3 tbsp (75 g) sugar
- 2 eggs
- ½ tsp (2.5 ml) Almond extract
- ¾ cup (90 g) flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2.5 ml) salt
- ⅓ cup (50 g) sliced raw almonds
- Powdered sugar for garnish
- 12 Apricot halves (6 whole apricots)
- 2 sheets puffed pastry cut into 3x3 squares
- 1 container vanilla ice cream
- Cream together the almond paste, unsalted butter and sugar.
- Add the eggs one at a time, beating in between additions. Add almond extract.
- Whisk together the flower, baking powder and salt. Add flour mixture to butter mixture to combine.
- Place puffed pastry on a floured surface. Cut pastry into 3x3 squares. Roll out slightly.
- Fit squares into a muffin tin that has been lightly sprayed with baking spray. Spoon in 2 tbsp of filling into each cup, top with 1 tsp of almonds and place apricot halves in center.
- Pop muffin tin in the freezer for 10 mins (or refrigerator for 15 mins) to firm up.
- Meanwhile preheat oven to 400F degrees (200C)
- Bake for 20 mins, until pastry is puffed and golden and centers are set.
- Allow to cool slightly, dust with powdered sugar, serve with vanilla ice cream.