Mini Almond and Apricot Tartlets
Delicate mini tartlets filled with a fragrant almond cream and topped with sweet apricot slices, perfect for bite-sized indulgence. This french-inspired desserts ready in about 67 minutes layers all-purpose flour, powdered sugar, cold and cubed unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 7 tbsp, cold and cubed unsalted butter
- 1 egg yolk
- 3/4 cup almond flour
- 1/3 cup granulated sugar
- 6 tbsp, softened unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 12 halves, thinly sliced dried apricots
- 1/4 cup, for garnish almond slices
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and lightly grease 12 mini tartlet pans.
- Step 2: In a food processor, pulse 1 1/4 cups all-purpose flour with 1/4 cup powdered sugar and 7 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs.
- Step 3: Add 1 egg yolk and pulse until dough just comes together. Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Step 4: Meanwhile, in a bowl, cream 6 tbsp softened unsalted butter with 1/3 cup granulated sugar until light and fluffy.
- Step 5: Add 3/4 cup almond flour, 1 large egg, and 1 tsp vanilla extract to the butter mixture, mixing until smooth.
- Step 6: Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut out 12 rounds to fit tartlet pans and press dough into each pan.
- Step 7: Spread about 1 tbsp almond cream evenly into each tart shell.
- Step 8: Top each tartlet with 2 thin slices of dried apricot and sprinkle with almond slices.
- Step 9: Bake for 20-22 minutes until crust is golden and almond cream is set.
- Step 10: Cool tartlets in pans for 10 minutes, then transfer to a wire rack to cool completely before serving.
Frequently asked questions
How long does Mini Almond and Apricot Tartlets take to make?
Total time is about 67 minutes (45 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mini Almond and Apricot Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mini Almond and Apricot Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Almond and Apricot Tartlets for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Almond and Apricot Tartlets?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
