Hello my dear Ladies,
Since I got back from Greece I’ve been trying to watch my calorie intake and to get back on the wagon by eating healthy foods. I’ve been loading up on the colorful and varied fruits that have taken over the Herblay market. In summertime I give strawberries, cherries, peaches, nectarines and apricots a lot of play because they are just SO delicious!
As much as I’ve been enjoying fruit salad for dessert, I’ve been craving something a little more decadent. The local boulangerie is an evil temptress… every time I walk by the sweet smell of bread and viennoiseries – well, let’s face it, butter – weakens my resolve to eat light. I devised this tartlet recipe to feed the sugar demons inside while staying relatively low cal. Each tartlet came out to 185 cal, but your results may vary depending on the ingredients you buy (particularly the pastry).
Using store-bought pastry makes this recipe super simple to throw together!
I’m happy to share these tasty little treats at the Novice Gardener‘s Fiesta Friday #26 🙂
The recipe makes 6 tartlets.
- 1 sheet store-bought pâte feuilletée / puff pastry
- Butter (for greasing tartlet tins)
- 3-4 apricots (mine were big so I only used 3)
- 100gr / 3.5 oz no-sugar-added apple-rhubarb sauce (plain apple also works fine)
- Handful of unsalted pistachios
- 2 tbsp apricot jam (I used light jam)
- 1 tbsp water
Preheat your oven to 200°C / 390°F. Grease 6 tartlet tins with butter.
Roll out the puff pastry. Lay the pastry over each tartlet tin, let the pastry drop to the bottom of the tin and use your fingers or a rolling pin to cut the the excess pastry off. That’s a terrible description – the photo below will be more useful!
Using a fork, make little holes in the bottom of the pastry.
Next, you’re going to blind-bake the pastry (ie. with no filling in it). Line each tin with a bit parchment paper and fill with pie weight or dried beans. Put tart crusts in the oven for about 10 minutes. (Note: double check the cooking instructions on your package of puff pastry. If different from above, follow the instructions on packaging.)
While crusts are baking, slice apricots into thin wedges. Start by slicing the fruit in two, remove the stone and then cut each side into about four or five pieces.
When the crusts are baked, take them out of the oven and place on a cooling rack. Let them cool a bit then spoon apple-rhubarb or apple evenly into the 6 crusts. Place slices of apricot into each tart crust to completely cover the apple-rhubarb sauce.
Put tartlets in the oven and bake for 15 minutes.
While they’re baking, chop up the pistachios and toast them in a pan over medium-high heat. Set aside. Mix apricot jam with water then pass the mixture through a sifter. You should end up with a smooth liquid jam.
When the 15 minutes are up, take the tartlets out of the oven. Immediately glaze them with the sieved apricot jam. Tip: when you brush the jam on, be gentle and try not to disturb the apple sauce. The glaze make the tartlets look YUM and will add an extra touch of sweetness.
Sprinkle toasted pistachios on top and let the tarts cool completely.
Enjoy without a hint of guilt!