Apricot Cream Cheese Tartlets

Fragrant lemon zest in dough and creamy filling come together to create a symphony of textures and flavors.

About

This recipe is perfect as a dessert or a delightful weekend breakfast. It may look sophisticated, but it’s surprisingly easy to make. These tartlets are a symphony of textures and flavors, with a rich cream cheese filling and succulent apricots nestled in a tender, buttery crust. Each tart is a little piece of heaven that melts in your mouth, leaving behind a lingering sweetness and a hint of citrus from the lemon zest. Share them with your family, and watch as they quickly become a favorite.

Serves: 12-14 tartlets

Cook time: 45 min

Difficulty: medium

Ingredients

For the dough

150g butter
2 tablespoons sour cream
60g powdered sugar
2 egg yolks
300g flour
Zest of one lemon

For the filling

250g cream cheese
100g heavy whipping cream
100g powdered sugar
2 egg yolks
1 teaspoon vanilla extract
Canned apricots

Step-by-step

1

In a bowl, combine the butter, sour cream, egg yolks, powdered sugar, and lemon zest. Whisk until all the ingredients are well combined

2

Gradually add the flour and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3

For the filling, whisk together the cream cheese, heavy cream, egg yolks, vanilla extract, and powdered sugar until smooth. Transfer to a piping bag.

4

After the dough has chilled, roll it out on a floured surface. Use a round cookie cutter or glass slightly larger than your tart pans to cut out circles.

5

Press each dough circle into the tart pans, ensuring it covers the sides. Dock the bottoms with a fork to prevent puffing during baking.

6

Fill half of the tart shells with the cream cheese mixture and top with a half apricot.

7

Bake at 175°C (350°F) for 40 minutes or until golden brown.

8

Once cooled, dust with powdered sugar before serving.

Flavorjazz