Apricot tartelettes
Hey! This recipe was some really fun Sunday baking. This was my first time making jam and honestly, I was very surprised to discover how easy it is to cook jam. The tartelette shells are quite difficult to make so if you plan on making this to impress some guests, I suggest either buying some GF pastry dough from your local supermarket. Otherwise, try making this dough a few times to be able to get it just right. I highly recommend the pastry shells though, if you have the patience, because the combination of saltiness of the crust with the sweetness of the jam is absolutely delicious. This dessert is an incredible show-stopper and will beautifully tie together a nice meal for a dinner party. I really hope you enjoy!
Makes 8
Ingredients:
Apricot jam:
- 20 apricots
- 4g agar agar
- 1/2 cup of water
- 1 cup sugar
Tartelette shell:
- 2 cup flour
- 6 tbsp coco oil (cold)
- 1/3 cup cold water
- flaky sea salt
Step 1: Preheat oven 180°C. Put your coconut oil in the fridge. This is a crucial part of the recipe, one of the key parts of succeding the pie crust is for the coconut oil to be the right temperature. If it's too liquid, the dough won't hold together the way it is supposed to. I also recommend placing some ice cubes in a small bowl and letting them melt in order to have ice cold water.
Step 2: Chop 20 apricots and place them in your saucepan. Keep the pits for pie weights if you don't have any. Add the sugar and combine the agar agar with the water until it is dissolved. Add the mixture to the saucepan as well.
Step 3: Let the jam simmer and thicken for about 30 mins.
Step 4: To make the tartelette shells begin by placing the flour with half the coconut oil and 1/4 cup cold water. Combine with your hands until the mixture is homogenous. Keep adding coconut oil and cold water until you can form a solid ball of dough which crumbles slightly to the touch.
Step 5: Roll out the dough until it is about 5 mm thick. Use a cookie cutter or a wine glass to cut form the tartelettes and place them in cupcake moulds.
Step 6: Bake for 25 mins placing the pie weights in the middle.
Step 7: Cool the pie shells for about 10 mins before adding your jam and lettting them cool completely, until the jam has set in the shells.
Pro tip: Store the remainder of the jam in an airtight container and spread it on some toast as a nice breakfast treat.
Enjoy!
Makes 8
Ingredients:
Apricot jam:
- 20 apricots
- 4g agar agar
- 1/2 cup of water
- 1 cup sugar
Tartelette shell:
- 2 cup flour
- 6 tbsp coco oil (cold)
- 1/3 cup cold water
- flaky sea salt
Step 1: Preheat oven 180°C. Put your coconut oil in the fridge. This is a crucial part of the recipe, one of the key parts of succeding the pie crust is for the coconut oil to be the right temperature. If it's too liquid, the dough won't hold together the way it is supposed to. I also recommend placing some ice cubes in a small bowl and letting them melt in order to have ice cold water.
Step 2: Chop 20 apricots and place them in your saucepan. Keep the pits for pie weights if you don't have any. Add the sugar and combine the agar agar with the water until it is dissolved. Add the mixture to the saucepan as well.
Step 3: Let the jam simmer and thicken for about 30 mins.
Step 4: To make the tartelette shells begin by placing the flour with half the coconut oil and 1/4 cup cold water. Combine with your hands until the mixture is homogenous. Keep adding coconut oil and cold water until you can form a solid ball of dough which crumbles slightly to the touch.
Step 5: Roll out the dough until it is about 5 mm thick. Use a cookie cutter or a wine glass to cut form the tartelettes and place them in cupcake moulds.
Step 6: Bake for 25 mins placing the pie weights in the middle.
Step 7: Cool the pie shells for about 10 mins before adding your jam and lettting them cool completely, until the jam has set in the shells.
Pro tip: Store the remainder of the jam in an airtight container and spread it on some toast as a nice breakfast treat.
Enjoy!
Comments
Post a Comment