Tempting and appetizing shortcrust pastry tartlets with custard and apricot jam. No one can resist such a dessert. Pies simply beckon with their appearance and aroma. But to make such beauty is very simple.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Tartlets on our tables, as a rule, appear only on holidays. They are baked from salted, shortbread or choux pastry, or they are simply bought ready-made in stores. They are filled with a variety of meat, fish, vegetable fillings. However, shortcrust pastry tartlets filled with creams, jam, jam, jelly, fruits and berries are especially popular. This is the best portioned dessert ever! Today we will make custard tartlets with apricot jam. You can find a recipe on how to bake shortbread pieces on the pages of the site. Also, with no less success, you can buy them blanks in the supermarket or buy ready-made frozen dough and make baskets out of it.
There can be many variations in the preparation of this dessert. For example, you can make a custard cream, or even replace it with sour cream or whatever you like best. Any other fruit fillings can also be used in place of apricot jam. It is worth saying that if you will not serve the dessert right away, then keep the baskets in the refrigerator. Otherwise, under the influence of the cream, the tartlets can soften and lose their shape.
- Caloric content per 100 g - 265 kcal.
- Servings - 10
- Cooking time - 30 minutes
Ingredients:
- Ready-made tartlets - 10 pcs.
- Butter - 10 g for cream and for frying apricots
- Milk - 300 ml
- Eggs - 1 pc.
- Wheat flour - 1 tablespoon
- Sugar - 4 tablespoons in cream and 1 tbsp. in the jam
- Vanillin - 1 tsp
- Apricots - 10 berries
Step by step preparation of custard and apricot jam tartlets:
1. Drive an egg into a saucepan, add sugar and flour.
2. Beat eggs with sugar using a mixer until fluffy and light. The mass should acquire a delicate lemon shade.
3. By this time, heat the milk on the stove or in the microwave to room temperature and pour into the egg mass.
4. Mix the food with a mixer until smooth.
5. Place a saucepan on the stove and heat the cream over medium heat while stirring continuously. As soon as the first bubbles appear on the surface, immediately remove the pan from the heat. Add the vanilla butter and continue stirring for about 5 minutes. Place the pot in a bowl of cold water and let the cream cool as much as possible.
6. In the meantime, get busy making the jam. Wash and dry the apricots. Cut the berries in half with a knife and remove the pit, and cut the pulp in medium slices.
7. Melt the butter in a skillet.
8. Add apricots and sugar.
9. Fry the apricots over medium heat, stirring occasionally. Cook them until they are soft and tender.
10. Fill the finished tartlets with the cooled cream.
11. Top with chilled apricot jam and refrigerate cakes for 1 hour to cool.
See also a video recipe on how to make shortbread baskets with custard, raspberries and blueberries.
