Description
Delight in these elegant Apricot Tarts featuring a buttery, tender crust filled with sweet apricot jam and topped with a light, fluffy soufflé made from whipped egg whites and a buttery condensed milk mixture. Perfect for serving at gatherings or as a sophisticated dessert.
Ingredients
Scale
For the Tart Dough
- ½ cup unsalted butter, room temperature
- 6 tbsp granulated sugar
- 1 egg yolk (from a large egg)
- 1 large egg
- ½ tsp baking powder
- 1 ½ cups all-purpose flour
For the Soufflé Topping
- 5 tbsp unsalted butter, room temperature
- â…“ cup sweetened condensed milk
- 1 tbsp unflavored gelatin
- ¼ cup water
- ¾ cup granulated sugar (divided)
- 4 egg whites (about ½ cup)
- â…› tsp citric acid or 1 tbsp lemon juice
For the Filling
- ¾ cup apricot jam (or any favorite tart jam)
Instructions
- Make the Tart Dough: In a stand mixer, cream the unsalted butter and 6 tbsp of granulated sugar until well combined and fluffy. Add the egg yolk and then the whole egg, mixing just enough to incorporate each one to maintain a tender texture.
- Form the Dough: Mix in the all-purpose flour and baking powder just until the dough comes together. Avoid overmixing to keep the crust tender. Wrap the dough and refrigerate it for 1 hour to firm up.
- Prepare the Tart Shells: Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut dough circles using a cookie cutter and gently fit each into tart molds. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until the edges turn golden. Allow to cool completely.
- Fill the Tart Shells: Once cooled, spoon approximately 1 teaspoon of apricot jam into each tart shell, spreading evenly.
- Prepare the Buttercream Mixture: Whip the unsalted butter and sweetened condensed milk together until the mixture is light and fluffy. Set this aside for later use.
- Bloom and Dissolve Gelatin: Bloom the unflavored gelatin in ¼ cup cold water for 2 to 3 minutes. Then gently dissolve it over low heat along with ¼ cup of the granulated sugar, stirring until smooth. Keep this mixture warm, but do not boil.
- Whip Egg Whites: In a clean bowl, whip the 4 egg whites with the remaining ½ cup granulated sugar until glossy and stiff peaks form. Add the citric acid or lemon juice toward the end of whipping to stabilize the meringue.
- Incorporate Gelatin: Gradually pour the warm gelatin mixture into the whipped egg whites while continuing to whip for another minute. This helps to stabilize the soufflé topping.
- Fold in Buttercream: Gently fold the butter and condensed milk mixture into the egg whites in two parts, whipping lightly between additions until the resulting soufflé mixture is thick and airy.
- Assemble and Chill: Pipe or spoon the soufflé mixture evenly over each tart filled with apricot jam. Refrigerate the assembled tarts for at least 2 hours to allow the soufflé topping to set and the flavors to meld before serving.
Notes
- Ensure the gelatin is fully dissolved but not boiling to prevent lumps.
- Use room temperature butter for easier mixing and better texture in the dough and buttercream.
- Citric acid or lemon juice helps stabilize the whipped egg whites and enhances flavor.
- The tarts are best served chilled and consumed within 2-3 days.
- You can substitute apricot jam with other fruit jams depending on your preference.
- For easy removal from tart pans, lightly grease or use silicone molds.
