Apricot tartlets 

Name: Apricot tartlets
Total time: 90 min
Yield: 8 Portions
Ingredients: 120g butter, room temperature; 30g Orange Sugar; 40g powdered sugar; pinch of salt; 1 egg yolk; 180g all-purpose flour; 120g mascarpone cheese; 20g Orange Sugar; 1tsp Bourbon vanilla paste; 80g heavy cream; 8 apricot halves (from compote or canned); chopped pistachios or pumpkin seeds, for decoration

80—90 Min

Bourbon vanilla paste

Delicate, buttery tart shells layered with airy mascarpone cream and crowned with juicy apricots, finished with a sprinkle of nuts or seeds — a light and elegant dessert for any occasion.

Ingredients 8 Portions

Pastry:
- 120 gbutter, room temperature 
- 30 gOrange Sugar  
- 40 gpowdered sugar 
- pinch of salt 
- 1 egg yolk
- 180 gall-purpose flour
Cream and filling: 
- 120 gmascarpone cheese 
- 20 gOrange Sugar  
- 1 tspBourbon vanilla paste
- 80 gheavy cream 
- 8 apricot halves (from compote or canned) 
- chopped pistachios or pumpkin seeds, for decoration

Preparation

1
Beat the butter, orange sugar, powdered sugar and salt until creamy. Add the egg yolk and mix briefly. Add the flour and form a dough.
2
Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
3
Preheat the oven to 170 °C. Roll out the dough, cut circles and press into tart molds. Prick with a fork and bake for 17 minutes. Let cool completely.
4
Beat mascarpone, orange sugar and vanilla paste. Add the heavy cream and mix until smooth and creamy.
5
Fill the tart shells with cream, top with apricots and sprinkle with pistachios or pumpkin seeds.