Sweet, slightly tangy and utterly delicious, these mini apricot jam tarts are irrepressible! Eat one and you just can’t stop!
150g Plain white flour
3 tbsp unsalted butter – chilled and diced
3tbsp caster sugar
1 egg yolk
1 tsp vanilla essence (optional)
Approx 12 tsp apricot jam
Canned apricots for garnish.
Making the pastry:
Throw-in the diced butter cubes into a bowl, add flour and rub them together using your fingers. Continue integrating the flour and butter with your finger tips until the mixture resembles fine bread crumbs. Make sure the butter is hard and cold to get that coarse texture. Then stir in the sugar, egg yolk, vanilla essence and 1 tsp chilled water. Mix and knead with fingers to make a smooth dough. Cover with cling wrap and leave it to rest in the refrigerator for 20 min. Then on a floured surface, roll the dough out to a thickness of 3mm. Cut the flattened dough into circles to fit into your tart tins. Using a fork, prick tiny holes into the base of the circles. Then gently press the pastry circle into a tart tin, making sure you don’t tear or damage the pastry.
Once all the tart tins are ready, spoon-in a teaspoon of apricot jam into each of them and transfer the tins to a preheated oven. Bake on 180°C for 15-20 min, until golden. Serve with canned apricots and fresh cream. You can also use fresh ripe apricots if they are available. If the fruit isn’t fully ripe, you can soften the fruit slices by cooking them in light sugar syrup for 1-2 min.