John Myers
Bottomless Apricot Tartlets
The perfect bottomless apricot tartlets recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 200 g Ground almonds
- 1 pinch Salt
- 80 g Liquid honey
- 80 g Butter
- 8 Apricots
- Flaked almonds
- Powdered sugar
- Preheat the oven to 180 degrees and butter the small tart forms well. I have tartar molds with a removable base, which makes it easier to take them out of the mold afterwards.
- Whisk the 3 eggs with a pinch of salt, add the ground almonds and stir until smooth. Put the butter together with the honey in a small pot and heat on the stove until the butter has completely dissolved. Now add the butter and honey mixture to the almonds and stir well, there should be no more lumps.
- Now distribute the almond mixture on the molds. Halve the apricots and place 4 apricot halves on the dough with the cut surface facing upwards and press lightly. Now just sprinkle with a few flaked almonds and bake in the oven for about 30 minutes. Make sure to do the chopstick test.
- When the dough no longer sticks to the stick test, take the tartlets out of the oven and let them cool in the mold for about 10 minutes. Now take the tartlets out of the mold – now the removable base pays off – and let them cool down completely on a wire rack.
- Dust with powdered sugar before serving. We had some sweetened sour cream with it.
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