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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