Servings: 6-7 tartelettes
Bite into the elegance of these Sumptuous Apricot Rose Tartelettes, where the delicate pastry holds a secret garden of vanilla-scented cream, crowned with apricot roses that bloom with every bite.
Ingredients
For the Crisp Pastry:
- 150 grams of all-purpose flour
- 75 grams of unsalted butter, cold and diced into small cubes
- 1 egg yolk from a chilled egg
- 2 tablespoons of granulated sugar
- A pinch of salt
- 1-2 tablespoons of ice-cold water, just enough to bring the dough together
For the Velvety Pastry Cream:
- 250 milliliters of whole milk
- 2 egg yolks, ready to enrich the cream
- 50 grams of granulated sugar
- 20 grams of cornstarch, for thickening
- 1 teaspoon of pure vanilla extract, for aromatic sweetness
For the Blossoming Topping:
- Quality canned apricot halves, drained
- Fresh blackberries or any berries you fancy, for a touch of whimsy
Instructions
- Start by whisking together flour, sugar, and a pinch of salt in a bowl. Add the cold, cubed butter and rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
- Introduce the egg yolk and a splash of ice-cold water to the mix, just enough to form a coherent dough. Shape it into a ball and let it rest in the fridge's cool embrace for 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface. Cut out circles slightly larger than your tartlet molds and gently press them into place. Use a knife to trim any overhang.
- Preheat your oven to a warm 180°C (356°F).
- Give the pastry bases a little prick all over with a fork, then line them with parchment and fill with baking weights. Bake for 15 minutes, remove the weights, and continue to bake for another 5 minutes until golden. Let them whisper to the cool air outside the oven.
For the Pastry Cream:
- Warm the milk in a saucepan until it's on the verge of boiling, then take it off the heat.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Gradually pour the hot milk over the egg mixture, stirring constantly to prevent curdling.
- Return the mixture to low heat and stir continuously until it thickens into a rich, smooth cream, which should take about 2-3 minutes.
- Pull the cream from the heat, stir in the vanilla extract, and let it cool, laying a sheet of plastic wrap directly on the surface to prevent a skin from forming.
For the Finishing Touch:
- Take the apricot halves and cut them into thin strips.
- Carefully roll the strips into a rose shape, placing a berry at the center to mimic the heart of the flower.
Assemble the tartelettes by spooning the pastry cream into the cooled pastry shells, then gently placing an apricot rose on top of each. These Sumptuous Apricot Rose Tartelettes are a poetic end to any meal, a sweet ode to the joy of baking and the beauty of simplicity. Enjoy your creation!
