These Apricot Cheesecake Tartelettes are the perfect bite-sized treats, combining a crispy puff pastry crust with a creamy cheesecake filling and the bright, fruity flavor of apricots. Topped with a light glaze of maple syrup, these tartelettes are as beautiful as they are delicious. Whether enjoyed as an afternoon snack or a sweet ending to a meal, these tartelettes are sure to impress with their irresistible combination of textures and flavors.
Why You’ll Love This:
You’ll love these tartelettes for their perfect balance of crispy, creamy, and fruity elements. The puff pastry base provides a delightful crunch, while the smooth cheesecake filling adds richness and depth. The addition of sweet, tangy apricots on top brings a burst of freshness that perfectly complements the creamy filling. These tartelettes are easy to make yet look elegant, making them an ideal treat for both casual and special occasions.
Perfect Occasion:
These Apricot Cheesecake Tartelettes are perfect for brunches, afternoon tea, or as a light dessert after dinner. They’re also a great option for gatherings and parties, where their individual size makes them easy to serve and enjoy. The combination of flavors and textures makes them a versatile treat that can be enjoyed year-round, though they’re especially delightful in the warmer months when fresh, fruity desserts are most appreciated.
Decoration Tips:
For an elegant finish, brush the tops of the tartelettes with maple syrup for a beautiful shine. You can also dust them with powdered sugar just before serving for a classic look. If you want to add a touch of color, garnish each tartelette with a small sprig of fresh mint or a thin slice of apricot. Serve the tartelettes on a decorative platter or individual plates to highlight their golden crust and vibrant topping.
Ingredients (for 6 tartelettes, Ø 9 cm):
For the Crust:
- 1 sheet puff pastry (from the refrigerated section)
For the Filling:
- 250g cream cheese or low-fat quark
- 100g granulated sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
For the Topping:
- 6-8 apricot halves from a can, well-drained
- 2 tablespoons maple syrup (for glazing)
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F) with the top and bottom heat setting. Grease the tartelette molds well to prevent sticking.
- Prepare the Crust:
- Roll out the puff pastry sheet and use the tartelette molds as a cutter to cut out 6 equal circles. Carefully place each circle of dough into the greased molds, pressing gently from the center outwards to form a raised edge. Prick the bottom of each crust several times with a fork to prevent it from puffing up during baking.
- Make the Filling:
- In a mixing bowl, beat the cream cheese (or quark) with the sugar until smooth and creamy. Add the egg, vanilla extract, Greek yogurt, lemon juice, and cornstarch, and mix until the filling is smooth and well combined. Evenly distribute the cheesecake filling over the prepared puff pastry bases.
- Add the Topping:
- Cut the apricot halves into small pieces and gently spread them over the cheesecake filling in each tartelette.
- Bake the Tartelettes:
- Place the filled tartelette molds on a baking tray and bake in the preheated oven for about 20-25 minutes, or until the puff pastry is golden brown and the cheesecake filling is set. Once done, remove them from the oven and let them cool completely in the molds.
- Finish and Serve:
- Once the tartelettes have cooled, carefully remove them from the molds. Brush the tops with maple syrup to give them a lovely shine and a touch of sweetness. Optionally, dust with powdered sugar for an extra elegant presentation.
Enjoy!
