Wednesday, June 11, 2008

Apricot free-form tartlets

After I started blogging, I realize that some people don't take certain food due to health reason or diet progrom. Lose, or gain?

Last year, I suddenly got an allergy, I can't take fresh apple. This trait keeps on and extends to peach and apricot, which are my top favorites. Interesting enough, I'm okay to take them as long as they're baked.

A good thing about fruit in pie or tart, it has better tolerance for the fruit if it is less ripe, or not in season. So I can be very flexible when come to choose them, and actally I have been eating more fruit than I used to. Lose? Definitely not.

Now apricots are in season, they are pretty, plump, juicy, sweet and cheap. Enjoy them! And I will too... in tartlets.

I fond of this crust recipe as it can be very versatile and very easy to handle. For beginner, works the dough in a cool room, I'm sure that you can accomplish it beautifully!

Recipe of apricot free-form tartlets
(yield 5 single-serving tartlets)
For the semolina crust:
  • 1/2 + 1/4 cup plain (all purpose) flour
  • 1/8 cup semolina flour
  • 1 tablespoon sugar
  • a pinch of salt
  • 60g cold unsalted butter, cut into small cubes
  • a few spoonfuls milk

For the filling:

  • 5 Tbps apricot preseve of superb quality
  • a couple of fresh apricot, firm, thinly sliced
  • 1 Tbp butter, finely dice
  • poppey seeds

How to:

  1. For the crust: Combine all the ingredients, except milk, use a pastry blender/fork to further cut the butter, until all the mixture has the texture similar to small bean. Add milk, little by little, until a dough is just form. The dough shouldn't feel wet. Wrap in plastic, pat it into flat disk, chill for an hour.
  2. Pre-heat the oven to 375F
  3. Take out the dough, roll it to 0.4 cm thick. Use a round mould or big cup with 10.5-cm in diameter to cut the dough. You should get about 5 circles.
  4. Line a baking tray with parchment paper and place the 5 round dough on it. Each dough you spread 1 tablepoon fruit preserve, lay the apricot slices, dot with little butter, sprinkle some poppey seeds, fold up the edge.
  5. Bake the tartlets for about 25 minutes.
  6. Best to consume the same day, but keep well (wrap and chill) on the next day as well.

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30 comments:

Asha said...

Recipe for tart sounds delicious and easy, bookmarked. Beautiful photos as usual Gattina, good job!:))

Suganya said...

You make everything look divine, Gattina. Sprinkling poppy seeds would have never occurred to me.

cakewardrobe said...

I'm allergic to every fruit I can think of. Oddly enough, if you think it's weird that you're not allergic to baked fruits, I'm allergic to apples but not apple juice - allergic to orange juice but not oranges. Weird huh?! I'm quite sad that I can't eat fruit cause I LOVE THEM in the summertime - I always sneak a few pieces in to my tolerance but I must try baking more tarts from now on!

Burcu said...

I like the idea of semolina crust. and the pictures are beautiful as always.

MyKitchenInHalfCups said...

Gosh Gattina everything you show us is a work of art. So wish I had one of these with my coffee now!

Patricia Scarpin said...

I'm glad to know you can at least take them baked, sweetie! And these tartlets are wonderful!

Lisa said...

Such lovely little tarts. Baked fruit is such a treat.

I finally made your Spicy Parmigiano Crackers. Thank you! Even better than I imagined.

Lydia (The Perfect Pantry) said...

I think that most fruit tastes better baked than raw. I don't know why. As always, your little tarts are beautiful.

Caroline said...

another beautiful photo.....

Rosa's Yummy Yums said...

They look delicious and very pretty! I love the poppy seed decoration...

Cheers,

Rosa

Jyothsna said...

I'm here after a long time and your blog looks as prety as ever! I'm surprised baked apples don't cause allergy...good for you!

indosungod said...

Oh My! they look so gorgeous. I am sure tastes fantastic. Apricot is THE fruit at home these days. I am not a big baker but I will take your word ;) and attempt it.

Is it the enzymes in the fresh fruits?

Asha said...

Gattina, Father's day is this Sunday, on the 15th. I am sure you will make it special for hubby on behalf your kids. Enjoy. Hugs to you!:))

Brilynn said...

I consider myself pretty lucky I don't have any allergies to foods. Those tarts look wonderful!

ChichaJo said...

Beautiful tartlets! Unfortunately right now I don't have a cool room to work the dough in...it's sooo hot!

Still...those tartlets are so tempting... :)

Callipygia said...

I am glad that you can still have your fruit in tart form! Even better I say- but tis a pity this getting older thing eh?

Kevin said...

Those apricot tarts look really good. I am looking forward to the apricots.

Lore said...

Love apricots, love free-form tarts and love mini anything so these tartelets would be perfect for me. I bet the semolina was great for the *CRUNCH*

Not Scarlett said...

Delicious and oh so pretty. Can't wait to try them!

abby said...

i love freeform tarts like this -so much nicer than the fussy overly prettified ones that patisseries specialise in

coffeepot said...

Beautiful like always

Cynthia said...

I bow in honour of your great artistry. Always so elegant.

jpstivers said...

I did not know that less ripe/out of season fruit has better tolerance in pie or tart. Next time I bake a pie or tart from scratch, I'll remember this. Thanks.

sher said...

What a delicious and beautiful solution to an allergy! You should tell doctors about this! :):) I love everything about your pictures of those adorable little tarts.

Katherine said...

You have the most awesome blog! Very inspiring. Love your recipe and pictures! Thanks for sharing. Keep in up!!!

Sophie said...

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The Culinary Chase said...

Gattina, these look absolutely delicious!

Susan from Food Blogga said...

Hi Gattina! How are you? :)

Your free from tartlets looks divine, and I really like the idea of using semolina flour. They're so much fun to make too, aren't they?

SoonTiang said...

Wow, I'm so glad I found your site, so many nice pictures, good food and comes with recipe as well :)
Excellent work!

Nina's Kitchen (Nina Timm) said...

s my first visit and I am so amazed at your beautiful site. Your pictures are simply stunning!WOW!