Apricot buckwheat tartlets
Simple apricot tartlets with a delicate, subtle taste of the buckwheat and the explosive sweet acidic taste of the apricots. Pair it with a scoop of vanilla ice cream and you're all set!
Calories: 560.4 kcal
Equipment & Tools
- 4 Tart molds with disposable bottom, 12cm in diameter
- Food processor optional
INGREDIENTS
Tart crust
- 130 g all purpose flour
- 35 g buckwheat flour
- 10 g unrefined sugar
- pinch salt
- 70 g butter (Kerrygold; unsalted, cubed and chilled)
- 3½ tbsp water (ice cold)
The filling
- 4 tsp butter (melted and cooled)
- 8 apricots (medium size, 2 per tart)
- 4 tbsp unrefined sugar
Other
- 1 tbsp butter, for brushing (Kerrygold, melted)
- 4 scoops vanilla ice cream (optional)
INSTRUCTIONS
- Preheat the oven to 190°C.
- Brush the tart molds with butter. Set aside.
MAKE THE TART DOUGH
- In the food processor add sifted flours, sugar and salt. Pulse to mix the dry ingredients.
- Add chilled butter cubes and pulse until majority of the butter cubes are processed. Clean the sides and pulse again until no large clumps of butter are visible.
- Add chilled water and pulse until the dough just starts to come together. Don’t over mix the dough.
- Transfer the dough to the lightly floured counter, divide into four pieces, and shape each piece into a flat disc. Place the discs in the large zip-lock bag, close and chill in the fridge for at least 1 hour.
ASSEMBLE THE TARTS
- Wash the apricots. Using a clean cloth wipe excess water from the fruit. Cut in half removing the seed. Set aside.
- Take the dough from the fridge and roll each disk of dough until it is 4mm thick.
- Place the rolled out dough carefully in the small tartlets and lightly press the dough against the bottom corners. Then lightly press the dough against the sides. Cut the extra dough, the part hanging over the rim of the tart mold, with the knife so that the dough is even all around.
- Brush each tartlet with the melted and cooled butter. If it is very warm in your kitchen you can place the tarts back in the fridge to set for 15 minutes, and if not let's continue.
- Take 4 apricot halves and slice each about ½ cm thick. Place them skin down into the tart molds. They should be snug. Sprinkle with sugar.
- Repeat with the remaining three tart molds.
- Bake for 50 minutes or until the apricots have started to caramelize on top.
NOTES
- I use zip-lock bags to store the tart dough while in the fridge, which I wash after each use and then they are ready to be re-used again.
- You can make the dough day ahead and store covered in the fridge.
- To store it for longer periods, place the tightly wrapped dough in the freezer for up to two weeks.
NUTRITION*
Calories: 560.4kcal (28%) | Carbohydrates: 68.8g (23%) | Protein: 8g (16%) | Fat: 29.2g (45%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.7g | Trans Fat: 0.9g | Cholesterol: 84.9mg (28%) | Sodium: 118.5mg (5%) | Potassium: 404.4mg (12%) | Fiber: 3.6g (15%) | Sugar: 35.3g (39%) | Vitamin A: 2275.8IU (46%) | Vitamin C: 7.4mg (9%) | Calcium: 108.8mg (11%) | Iron: 2.2mg (12%)
* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.