Apricot and almond tarts

Apricots and almonds combine to make a delectable treat in Ed Baines's recipe for dainty tartlets
By Ed Baines
Apricot and almond tarts
  • Rating:
  • Serves: 24 tarts
  • Cook Time: 40 minutes
  • Prep Time: plus 1 hr chilling
  • Effort: medium


For the pastry

  • 450 g plain flour
  • 150 g icing sugar
  • 1 pinches salt
  • 225 g unsalted butter, plus more for greasing
  • 1 large egg
  • 1 tbsp grated orange zest
  • 1 tbsp water

For the almond filling

  • 1 large egg white
  • 45 g granulated sugar
  • 45 g ground almonds
  • 1 tbsp amaretto (almond liqueur)

For the apricot filling

  • 500 g apricots, tinned
  • 30 g unsalted butter
  • 30 g caster sugar
  • 1 tsp ground cinnamon
  • 1 squeeze lemons, juice


1. First make the sweet pastry. Sift the flour, icing sugar and salt into a large mixing bowl and mix together. Add the butter and rub it into the flour. 2. In a separate bowl, whisk together the egg, orange zest and water. 3. Add this to the flour mixture and stir, then work the mixture until it comes together. 4. Wrap the pastry in cling film and refrigerate for at least 30 minutes. 5. To make the apricot filling, put the apricots in a saucepan on a medim heat and simmer until reduced to a thick purée. Pull from the heat and leave to cool. 6. Mix together the butter, sugar, cinnamon and a squeeze of lemon juice. Mix this into the cooled apricot purée. Cover and chill until required. 7. To make the almond filling, whisk the egg white until stiff, then fold in the sugar, ground almonds and Amaretto. Cover and chill until required. 8. Preheat the oven to 180ºC/gas 4. 9. Grease two 12-hole tartlet trays. Remove the pastry from the fridge and roll out on a lightly floured work surface. Cut out 24 pastry rounds to fit the tartlet tins. 10. Ease each pastry round into a tartlet tin mould and prick the bases with a fork. 11. Bake the pastry cases for 5 minutes. Remove and allow to cool. 12. Spoon a little of the apricot filling, then a little of the almond filling into each pastry case. 13. Bake the filled tartlet cases for 15 minutes at 180ºC/gas 4. Remove and cool.

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