Eggcellent Apricot Tartlets

Eggcellent Apricot Tartlets


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This cute little dessert will be the talk of your Easter dinner. Topped with a juicy and sweet apricot, this tart is a must!

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

14-16 servings


  • Crust:
  • 8 tablespoons butter, room temperature
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1¼ cup flour
  • ¼ teaspoon salt
  • 1 tablespoon milk
  • Filling:
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • ¼ tablespoon salt
  • ¾ cup water
  • 2 egg yolks, lightly beaten
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1 tablespoon butter
  • ½ cup heavy cream
  • 1 can apricots, well drained

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In a medium bowl, beat together the butter and sugar until creamy and fluffy, using an electric mixer. Beat in the vanilla, flour, salt and milk on low speed. On a lightly floured surface, roll out the dough to a ¼ inch thickness. Fill the mini tart pans and prick the bottoms with a fork. Place them into the refrigerator for 15 minutes and preheat the oven to 375°F. Place the tartlets onto a baking sheet and bake for 7-10 minutes, or until golden brown. In a small saucepan, whisk together the sugar, cornstarch and salt. Add water and cook on medium, whisking until sugar dissolves. Continue whisking and add egg yolks, lemon zest and juice. Bring contents to a boil and remove from heat, stirring in the butter. Cool the mix to room temperature, or refrigerate to cool. Once the mixture is cooled down, beat the heavy cream using an electric mixer. Gently mix in the cream to the lemon mix. Pour evenly into the tarts and then top with apricot, placing it in the middle.

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