Light Brioche Tartlets with Apricot Jam: A Buttery Delight Without the Butter

Savor the delicate texture and exquisite flavor of these Light Brioche Tartlets, an innovative twist on traditional brioche that substitutes butter with ricotta and vegetable oil, creating a surprisingly light and airy pastry. Each tartlet is filled with the sweet tang of apricot jam, offering a delightful contrast to the subtle sweetness of the brioche dough. This recipe not only provides a less guilt-inducing way to enjoy a traditionally indulgent treat but also showcases the versatility of brioche in tartlet form.

Why You’ll Love This: These brioche tartlets are a pure delight for those who appreciate refined baked goods that are both light and flavorful. The use of ricotta in the dough ensures a moist texture while maintaining a richness that is satisfying yet not overly heavy. The apricot jam adds a perfect touch of sweetness and acidity, enhancing the tartlets’ overall flavor profile. These are perfect for anyone looking for a sweet treat that isn’t laden with butter but still offers all the satisfaction of a traditional pastry.

Perfect Occasion: These tartlets are ideal for an elegant afternoon tea, a sophisticated brunch, or as a light dessert after a meal. They are also perfect for special occasions like Mother’s Day, Easter, or as a treat for a springtime gathering. Their charming appearance and delightful flavor make them suitable for both casual and formal settings, ensuring they’ll be a hit at any event.

Decoration Tips: For a beautiful presentation, sprinkle powdered sugar lightly over the tartlets once they have cooled. You might also consider using a dollop of whipped cream or a fresh apricot slice on top of each tartlet for added color and texture. If serving at a festive event, garnish the platter with fresh mint leaves or edible flowers to enhance their visual appeal and introduce a fresh element to the dish.

Ingredients

• Ingredients:
  • 320g Manitoba flour
  • 100g all-purpose flour
  • 80g ricotta cheese
  • 45g brown sugar
  • 160g warm milk
  • 1 egg
  • 12g fresh yeast
  • 1 tablespoon apricot jam (plus extra for filling)
  • 25g vegetable oil
  • More apricot jam for filling
  • Milk for brushing
• Instructions:
  1. Dough Preparation:
     • Dissolve the yeast in the warm milk. In a large mixing bowl, combine both types of flour, ricotta, sugar, egg, and 1 tablespoon of apricot jam.
     • Start mixing, gradually adding the milk and yeast mixture until the dough begins to form.
     • Add the oil and knead until the dough is smooth and elastic.
     • Let the dough rise in a warm place until it triples in size, about 2.5 to 3 hours.
  2. Shape the Tartlets:
     • Divide the dough into 6 equal parts and one smaller part for the strips. Roll the 6 larger parts into balls, cover with plastic wrap, and let rest for 20 minutes.
     • Prepare thin strips from the seventh piece of dough.
     • Press the bottom of a glass into each ball to create an indentation. Fill each with a spoonful of apricot jam and decorate with the dough strips.
  3. Final Proofing and Baking:
     • Let the shaped tartlets rise again until doubled, about 40-45 minutes.
     • Brush with milk and bake in a preheated oven at 180°C (356°F) for about 30 minutes or until golden brown.

Enjoy these delightful Light Brioche Tartlets with Apricot Jam, a deliciously innovative take on a classic that combines the joy of baking with the pleasure of a lighter, equally satisfying treat.