Apricot tartlets
For us, apricots are simply a part of summer. In this recipe, they are used twice – once as a creamy fruit spread and once as whole fruit.
Homemade apricot tartlets without added sugar
The low-carb shortcrust pastry with almond flour gives these small apricot tartlets a subtle marzipan note. Simply delightful.
Instructions
1. Mix almond flour, egg, Xucker, salt, and butter to form a shortcrust dough. Shape into a ball and chill for half an hour.
2. Preheat the oven to 180°C (top and bottom heat) and prepare a small muffin tin.
3. Knead the dough once more, then roll it out on a surface dusted with plenty of (almond) flour.
4. Using a glass with a slightly larger diameter than the muffin cups, cut out 6 circles. Press them into the molds.
5. Add one tablespoon of apricot fruit spread to each tartlette and place half an apricot, cut side up, in each one.
6. Bake the apricot tartelettes for about 20 minutes, let them cool slightly, and spoon them out of the molds. Garnish with yogurt and pumpkin seeds if desired.
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