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Martha Stewart Member
Rating: 5 stars
11/16/2017
I would suggest adding either a whole dried (moist) apricot slice or chopped before adding the jam. It will add more dimension and flavor. If alcohol is not an issue, they could be mascerated in apricot brandy prior.
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Apricot and Ganache Tartlets
Recipe Summary
prep: 1 hr 20 mins
total: 6 hrs
Yield: Makes 4 dozen
Ingredients
Ingredient Checklist
1 cup all-purpose flour, plus more for parchment
1/3 cup unsweetened Dutch-process cocoa powder
Salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 cup apricot jam
Ganache
Cook's Notes
Tart dough can be refrigerated for up to 2 days. Tart shells can be baked and stored at room temperature for up to 1 day before filling.
Gallery
Apricot and Ganache Tartlets
Recipe Summary
prep: 1 hr 20 mins
total: 6 hrs
Yield: Makes 4 dozen
Gallery
Apricot and Ganache Tartlets
Apricot and Ganache Tartlets
Apricot and Ganache Tartlets
Recipe Summary
prep: 1 hr 20 mins
total: 6 hrs
Yield: Makes 4 dozen
Recipe Summary
prep: 1 hr 20 mins
total: 6 hrs
Yield: Makes 4 dozen
prep: 1 hr 20 mins
total: 6 hrs
prep:
1 hr 20 mins
total:
6 hrs
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
- 1 cup all-purpose flour, plus more for parchment
- 1/3 cup unsweetened Dutch-process cocoa powder
- Salt
- 1 stick unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- 1 cup apricot jam
- Ganache
Directions
Sift flour, cocoa, and 3/4 teaspoon salt into a medium bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low, and add flour mixture in 3 additions, alternating with heavy cream, beginning and ending with flour. Shape dough into a rectangle, and wrap in plastic wrap. Refrigerate for 30 minutes.
Roll out dough between 2 sheets of lightly floured parchment to a 1/16-inch thickness. Refrigerate until firm, 15 to 20 minutes.
Preheat oven to 350 degrees. Working in batches, line twenty-four 3-inch barquette molds (1/2 inch deep) and twenty-four 2 1/4-inch round tartlet molds: Cut out dough 3/4 inch wider than each shape on all sides, fit inside mold, and trim excess by rolling a rolling pin over tops. Place a matching mold over dough in each tart shell and press down gently. Freeze until tart shells are firm, about 20 minutes.
Bake tart shells on baking sheets for 15 minutes with top molds still in place. Remove top molds and bake until tart shells are cooked through, 7 to 10 minutes more. Let cool completely in molds set on wire racks. Remove tart shells from molds.
Transfer jam to a disposable pastry bag and snip a 1/4-inch opening. Pipe about 1 teaspoon jam evenly into the bottom of each tart shell.
Transfer ganache to another disposable pastry bag or a resealable plastic bag and snip a 1/4-inch opening. Fill each tart shell. Let stand until set, about 2 1/2 hours at room temperature or 1 hour in the refrigerator. (Refrigerating tarts will make ganache set faster but be less shiny.)
Cook's Notes
Tart dough can be refrigerated for up to 2 days. Tart shells can be baked and stored at room temperature for up to 1 day before filling.
Cook’s Notes
Tart dough can be refrigerated for up to 2 days. Tart shells can be baked and stored at room temperature for up to 1 day before filling.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
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Martha Stewart Member
Rating: 5 stars
11/16/2017
I would suggest adding either a whole dried (moist) apricot slice or chopped before adding the jam. It will add more dimension and flavor. If alcohol is not an issue, they could be mascerated in apricot brandy prior.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
11/16/2017
I would suggest adding either a whole dried (moist) apricot slice or chopped before adding the jam. It will add more dimension and flavor. If alcohol is not an issue, they could be mascerated in apricot brandy prior.
Martha Stewart Member
Rating: 5 stars
11/16/2017
I would suggest adding either a whole dried (moist) apricot slice or chopped before adding the jam. It will add more dimension and flavor. If alcohol is not an issue, they could be mascerated in apricot brandy prior.
Rating: 5 stars
All Reviews for Apricot and Ganache Tartlets
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All Reviews for Apricot and Ganache Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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