Apricot Tartlets Recipe

Apricot tartlets are a charming, delicious treat that perfectly blend the rich creaminess of cheesecake with the sweet tang of apricots and the buttery crispness of shortcrust pastry. These mini desserts are an elegant choice for special occasions, afternoon tea, or whenever you want to offer something homemade and heartwarming. With their bright, fruity flavor and delicate texture, apricot cheesecake tartlets can quickly become a favorite go-to dessert for family gatherings or festive celebrations.

This recipe brings together simple, wholesome ingredients to create something truly special. From the crumbly shortcrust base to the creamy filling and glossy apricot topping, each bite delivers a perfect harmony of textures and flavors. Whether you are an experienced baker or just starting your journey into home baking, this recipe is both approachable and rewarding.

Why You’ll Love These Apricot Tartlets

These tartlets are not just visually appealing—they are bursting with flavor. The combination of a crisp pastry shell, smooth cheesecake layer, and juicy apricots creates a balance that’s both satisfying and refreshing. Unlike full-sized tarts, these individual servings are easy to portion, serve, and enjoy. They also make wonderful gifts or additions to dessert platters.

Another reason to love this recipe is its versatility. You can use fresh apricots when in season or rely on canned apricot halves for year-round availability. You can also substitute cream cheese with quark or ricotta for slightly different textures and flavors.

Ingredients Breakdown

For the Shortcrust Pastry:

• All-purpose flour (200 g): Forms the base structure of the pastry.

• Cold butter (100 g): Adds richness and helps create a crumbly texture.

• Powdered sugar (50 g): Lightly sweetens the dough.

• Egg yolk: Adds moisture and helps bind the ingredients together.

• Salt: Enhances flavor.

• Cold water (1–2 tbsp): Helps bring the dough together without making it sticky.

For the Cheesecake Filling:

• Cream cheese or quark (250 g): Provides a creamy, tangy base for the filling.

• Sugar (100 g): Balances the tartness of the apricots and cheese.

• Egg: Helps set the filling during baking.

• Vanilla extract (1 tsp): Adds a warm, aromatic note.

• Cornstarch (1 heaping tsp): Stabilizes the filling and improves texture.

For the Topping:

• Apricot halves (about 18): Provide a sweet, fruity finish.

• Apricot jam (6 tsp): Adds shine and enhances the apricot flavor.

• Almond flakes (optional): Introduce a nutty crunch.

• Powdered sugar: For an elegant final touch.

Preparation Steps

1. Make the Shortcrust Pastry

Begin by combining the flour, powdered sugar, and a pinch of salt in a large mixing bowl. Add the cold, cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter. The mixture should resemble coarse breadcrumbs. Then, add the egg yolk and 1 to 2 tablespoons of cold water. Knead gently just until the dough comes together in a smooth ball.

Wrap the dough in cling film and refrigerate for 30 minutes. Chilling allows the butter to firm up again, making the dough easier to handle and helping it bake into a flaky texture.

2. Prepare the Tartlet Shells

Once the dough is chilled, preheat your oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 3–4 mm thickness. Cut out circles to fit your tartlet molds, press the dough into the molds, and trim any excess. Use a fork to prick the base of each tartlet to prevent bubbling.

Line the tartlets with baking paper and fill with baking weights or dried beans. Blind bake the shells for 10 minutes. Remove the paper and weights, then bake for another 5 minutes. This ensures the crust is partially cooked before adding the wet filling, helping it stay crisp.

3. Mix the Cheesecake Filling

In a medium bowl, beat together the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and cornstarch, mixing just until combined. Be careful not to overmix, as this can introduce too much air and affect the texture of the baked filling.

4. Assemble the Tartlets

Spread a teaspoon of apricot jam on the bottom of each pre-baked tartlet shell. This layer not only adds a fruity sweetness but also creates a barrier that helps keep the crust crisp.

Next, spoon the cheesecake filling evenly into each shell. Top with three apricot halves, gently pressing them into the filling. If desired, sprinkle a few almond flakes on top for extra texture and flavor.

5. Bake the Tartlets

Place the assembled tartlets in the oven and bake for 25 to 30 minutes. The filling should be set at the edges but still slightly wobbly in the center—this is the perfect consistency for a creamy cheesecake texture.

After baking, allow the tartlets to cool completely at room temperature. This step is essential for the filling to firm up fully. Once cooled, dust with powdered sugar for a beautiful, snowy finish.

Serving Suggestions

For the best flavor and texture, chill the tartlets in the refrigerator for at least an hour before serving. The cool temperature enhances the creaminess of the filling and intensifies the fruity flavors. Serve them as a dessert after dinner, with afternoon tea, or pack them for a picnic treat.

Pairing options include:

• A cup of Earl Grey or chamomile tea

• A glass of sparkling wine or Moscato

• A scoop of vanilla ice cream on the side

Storage and Make-Ahead Tips

These apricot tartlets can be stored in an airtight container in the refrigerator for up to three days. If you’re planning ahead, the tartlet shells can be made and baked a day in advance. Store them in an airtight container at room temperature, then assemble and bake with the filling and apricots when ready to serve.

You can also freeze the baked tartlets for up to one month. Thaw in the refrigerator overnight and dust with fresh powdered sugar before serving.

Final Thoughts

These apricot cheesecake tartlets are a delightful dessert that’s as pleasing to the eyes as it is to the palate. With their buttery crust, creamy center, and fruity topping, they strike just the right balance between indulgent and refreshing. Whether you’re celebrating a special moment or simply treating yourself to a little baking joy, these tartlets are sure to impress.

Must try Nutella Linzer Cookies Recipe

Apricot Tartlets Recipe

Apricot Tartlets Recipe: A delicious treat with a buttery crust, creamy cheesecake filling, and fruity apricot topping. Perfect for any special occasion!

Type: Dessert

Cuisine: European (Austrian/French-inspired)

Keywords: Apricot Tartlets Recipe, Apricot Cheesecake Tartlets, Fruit Tartlets, Easy Apricot Tartlets, Shortcrust Pastry Tartlets

Recipe Yield: 12 tartlets

Calories: Approx. 250 calories per tartlet (varies based on ingredients used)

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Recipe Ingredients:

• 200 g all-purpose flour (1 ⅔ cups)
• 100 g cold butter, cubed (½ cup or 7 tbsp)
• 50 g powdered sugar (⅓ cup)
• 1 egg yolk
• 1 pinch of salt
• 1–2 tbsp cold water
• 250 g cream cheese or quark (1 cup)
• 100 g sugar (½ cup)
• 1 medium egg (size L)
• 1 tsp vanilla extract
• 1 heaping tsp cornstarch
• 1 can apricot halves (about 18 halves)
• 6 tsp apricot jam
• Almond flakes (optional)
• Powdered sugar for dusting

Recipe Instructions:

1. Make the Shortcrust Pastry:

Begin by combining the flour, powdered sugar, and a pinch of salt in a large mixing bowl. Add the cold, cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter. The mixture should resemble coarse breadcrumbs. Then, add the egg yolk and 1 to 2 tablespoons of cold water. Knead gently just until the dough comes together in a smooth ball. Wrap the dough in cling film and refrigerate for 30 minutes. Chilling allows the butter to firm up again, making the dough easier to handle and helping it bake into a flaky texture.

2. Prepare the Tartlet Shells:

Once the dough is chilled, preheat your oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 3–4 mm thickness. Cut out circles to fit your tartlet molds, press the dough into the molds, and trim any excess. Use a fork to prick the base of each tartlet to prevent bubbling. Line the tartlets with baking paper and fill with baking weights or dried beans. Blind bake the shells for 10 minutes. Remove the paper and weights, then bake for another 5 minutes. This ensures the crust is partially cooked before adding the wet filling, helping it stay crisp.

3. Mix the Cheesecake Filling:

In a medium bowl, beat together the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and cornstarch, mixing just until combined. Be careful not to overmix, as this can introduce too much air and affect the texture of the baked filling.

4. Assemble the Tartlets:

Spread a teaspoon of apricot jam on the bottom of each pre-baked tartlet shell. This layer not only adds a fruity sweetness but also creates a barrier that helps keep the crust crisp. Next, spoon the cheesecake filling evenly into each shell. Top with three apricot halves, gently pressing them into the filling. If desired, sprinkle a few almond flakes on top for extra texture and flavor.

5. Bake the Tartlets:

Place the assembled tartlets in the oven and bake for 25 to 30 minutes. The filling should be set at the edges but still slightly wobbly in the center—this is the perfect consistency for a creamy cheesecake texture. After baking, allow the tartlets to cool completely at room temperature. This step is essential for the filling to firm up fully. Once cooled, dust with powdered sugar for a beautiful, snowy finish.