Posted on Friday, 15th June 2012 by Grace Massa Langlois
Apricots are so much better cooked than raw and roasting them in a poaching liquid of sweet white wine and vanilla intensifies the sweetness and flavour. Apricots with vanilla can only be described as a match made in heaven. It’s been a while since I’ve enjoyed a dessert with pastry cream, I was long overdue and these Apricot Tarts were simply amazing!
The poached apricots were so good on their own that the first batch never made it to the tarts. Thankfully I was able to resist the temptation the second time around but let me say, it wasn’t easy. Warm apricots on vanilla bean ice cream – yum!
It’s been so long since I’ve enjoyed apricots I’d almost forgotten how much better they are when they’re cooked. My mother has a beautiful apricot tree in her rear yard and with the season almost upon us I’m looking forward to enjoying more of these yellow gems.
I’m quite fond of the pairing of apricots with almonds too so I took the opportunity to add almonds to the crispy, buttery tart crust. And in honour of the season I decided to fill the tarts with Crème Chiboust because it’s so light and flavourful. And to add more almond flavour I added a splash of Amaretto di Saronno to the Crème Chiboust.
Crème Chiboust is a marriage of two of my all-time favourite dessert elements, Pastry Cream and Chantilly Cream. Crème Chiboust can also be lightened with Italian Meringue but I find more often than not I turn to chantilly cream. It’s probably because I crave the flavour of vanilla and I can’t get enough of it. For this reason I allow the vanilla to infuse into the whipping cream for at least 24 hours.
I think I enjoy baking so much because of all the aromas in the kitchen when I’m preparing each of the elements of the dessert. From the lovely scent of vanilla that escapes when I’m scraping out the seeds to the apricots roasting in the oven. The aromas are a tease making you crave the flavours even more.
It’s not at all surprising that these apricot tarts disappeared quickly.
A couple of tips I’d like to share, choose apricots that are ripe but firm, golden in colour and free from bruises or blemishes (very important especially after removing the skin). Monitor the poaching time, it will vary depending on the ripeness of the fruit, a few minutes can make a big difference in the texture, the apricot will lose its natural shape and flatten out (not so pretty for the tarts).
On the plus side, if you have let them go a little too far, enjoy with freshly whipped cream or enjoy served warm over ice cream. And please, remove the skin immediately after removing the apricots from the oven; the tarts are so much more enjoyable to eat with the skin removed.
In case you’ve missed them in the past, here are some of my other favourite tart recipes, Chocolate-Caramel Tarts and Lemon Meringue Tarts.
Enjoy a wonderful weekend!
Apricot Tarts-Amaretto-Crème Chiboust {Crostatine di Albicocche con Crema Diplomatica con Amaretto di Saronno}
Makes 12 3¼-inch tarts
Crème Chiboust {Crema Diplomatica} is the combination of two of my favourite dessert elements, Pastry Cream {Crema Pasticcera or Crème Pâtissière) and Chantilly Cream. For best flavouring, I recommend starting the tart recipe by combining the elements for the Chantilly Cream the day before because it provides a good amount of time for the vanilla to infuse into the cream. On the day of assembly I begin by preparing my tart pastry dough. I then move on to preparing the Poached Apricots and while they’re baking I prepare the Pastry Cream element of the Crème Chiboust. Just before assembling the tarts, I prepare the Chantilly Cream and complete the preparation for the Crème Chiboust. I also prepare the Apricot and Cherry Glaze at this time.
- Crème Chiboust with Amaretto di Saronno {Crema Diplomatica con Amaretto di Saronno}
- Tart Pastry {Pasta Frolla}
- White Wine and Vanilla-Poached Apricots
- Apricot and Cherry Glaze {Glassa di Albicocche e Ciliegie}
Crème Chiboust with Amaretto di Saronno {Crema Diplomatica con Amaretto di Saronno}
- 740 ml (3 cups + 1½ tablespoons) heavy (whipping) cream, 35%, divided
- 1½ vanilla beans, split and seeded
- 23 g (3 tablespoons) confectioners’ sugar, sifted
- 6 large egg yolks, room temperature
- 160 g (½ cup + 3 tablespoons) caster (superfine) sugar
- 40 g (¼ cup + 1 tablespoon) plain (all-purpose) flour, sifted
- 15 ml (1 tablespoon) Amaretto di Saronno
- To prepare Chantilly Cream, combine 240 ml (1 cup) cream, one-half vanilla bean and seeds and confectioners’ sugar in an airtight container. Whisk to combine well, cover and refrigerate, at least 3 hours or until ready to assemble tarts. (See recipe note above – To achieve the best flavouring, allow the vanilla to infuse in the cream for at least 24 hours.)
- To prepare the Pastry Cream {Crema Pasticcera}, combine the remaining (500 ml or 2 cups + 1½ tablespoons) cream and, the remaining vanilla bean and seeds in a small saucepan. Whisk together to disperse the vanilla seeds and bring just to the boil (small bubbles forming around the sides of the saucepan) over medium heat. Remove from heat, cover and set-aside allowing the vanilla to infuse, 30 minutes.
- In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
- Add the flour; whisk until smooth.
- Pour the hot cream mixture in a slow steady stream into the egg mixture, whisking constantly until combined well. Return the mixture to the saucepan and cook over medium heat until thickened, 3 to 5 minutes. (Be careful with this step because if you cook the pastry cream too long it may split. If the pastry cream splits you can try saving it by pouring out the fat and adding a few tablespoons of cold cream, return to low heat and whisk well until the pastry cream is smooth.)
- Strain pastry cream through a fine mesh sieve into heatproof 23 by 33-cm (9 by 13-inch) baking dish. Use an offset spatula to level and spread the pastry cream to the edges of the dish (cools quicker). Place a sheet of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming as it cools. Refrigerate until 15 minutes prior to assembly to allow the pastry cream to come to room temperature.
- Just before assembly, to complete preparation of Chantilly Cream, using an electric mixer beat the vanilla-infused cream at high speed to soft peaks.
- Transfer pastry cream to medium bowl. Add Amaretto and stir with a large, flexible spatula until creamy. Fold one-third of the Chantilly Cream into the Pastry Cream (to lighten the pastry cream). Fold the remaining Chantilly Cream into the Pastry Cream. Transfer Crème Chiboust {Crema Diplomatica) to large pastry bag fitted with a plain or decorative tip.
- Store leftover Crème Chiboust in an airtight container in the refrigerator, up to 5 days.
Tart Pastry {Pasta Frolla}
- 156 g (1 1/4 cups) plain (all-purpose) flour
- 63 g (about 2/3 cups) almond flour, very finely ground (almond flour made with blanched almonds)
- 140 g unsalted butter, room temperature
- 83 g (2/3 cup) confectioners’ sugar, sifted
- Seeds from one-half vanilla bean
- 1 large egg yolk
- Using fine mesh sieve, sift the flour and almond flour into a small bowl; whisk to combine well.
- In large bowl, cream the butter with a wooden spoon.
- Add the confectioners’ sugar and vanilla seeds and stir to combine well.
- Add the egg yolk and stir until well blended.
- Add the flour mixture; stir to combine well.
- Using your hands, work the dough into a ball.
- Transfer the ball of dough to a sheet of plastic wrap. Press the ball of dough into the shape of a rectangle about 13-mm (½-inch) thick. Wrap in plastic and transfer to the refrigerator to chill, 1 hour.
- Preheat oven to 190° C (375° F).
- Roll out the dough on a lightly floured work surface to a thickness of about 3 mm (1/8-inch). (If the dough is too firm, press a few times with the palm of your hand.)
- Cut the dough into rounds using an 11-cm (4-inch) cookie cutter. Place one-dough round on each tart ring and carefully fit into the ring. Using your fingers, firmly press the dough to the sides of the tart ring. Trim the excess dough with a sharp paring knife. Transfer the pastry shells to rimmed baking sheet lined with non-stick baking paper. Prick the bottom of each shell with the tines of a fork. Transfer to the freezer and chill, 30 minutes.
- To blind bake the pastry shells, line each tart with non-stick baking paper and fill with ceramic pie weights, uncooked rice or beans. Bake until lightly golden, about 20 minutes. Remove the pastry shells from the oven; remove baking paper and weights. Return shells to the oven and bake until golden all over, about 10 minutes.
- Transfer baking sheet to wire rack; allow the pastry shells to cool until warm to the touch, remove shells from tart rings and return to wire rack to allow shells to cool completely before filling.
- Store pastry shells covered in an airtight container at room temperature, up to 5 days.
White Wine and Vanilla-Poached Apricots
- 480 ml (2 cups) water
- 240 ml (1 cup) sweet white wine (Riesling)
- 338 g (1½ cups) caster (superfine) sugar
- 2 vanilla beans, split and seeded
- 6 apricots, ripe but firm, washed, cut in half, stones removed
- Preheat oven to 180° C (350° F).
- In a small saucepan, bring water, wine, sugar, vanilla beans and seeds to the boil, stirring continuously until sugar is dissolved.
- Meanwhile, arrange apricots cut side down in a small roasting dish.
- Pour the poaching liquid over the apricots and transfer to the oven.
- Bake, turning apricots over halfway through baking, until fork tender (for best presentation, use a cake tester to test for doneness) but still hold their natural shape, 15 to 20 minutes. (Poaching time may vary depending on the ripeness of fruit; it’s best to check the apricots every 5 minutes for doneness.)
- Remove from the oven and immediately remove the skins (be careful the apricots are extremely hot, I rest the apricot on a slotted spoon as I’m removing the skin.) Transfer to a heatproof dish and allow apricots to cool completely.
- Store covered in an airtight container in the refrigerator, 1 to 2 days (depending on ripeness of fruit).
Apricot and Cherry Glaze {Glassa di Albicocche e Ciliegie}
- 43 g (3 tablespoons) apricot jam
- 43 g (3 tablespoons) cherry jelly
- 2 tablespoons water
- ¾ tablespoon Amaretto di Saronno
- Combine all ingredients in a small saucepan.
- Cook over low heat, stirring constantly, until liquid.
- Strain the glaze through a fine mesh sieve into a small bowl.
- Store leftover glaze covered in an airtight container in the refrigerator. Reheat before using.
Assembling Apricot Tarts
I recommend assembling only the amount of tarts you are serving to retain the crispy texture of the pastry shells. The individual elements can be stored separately and quickly assembled just before serving, keeping in mind that the glaze must be reheated before using.
- Pipe Crème Chiboust into cooled pastry shells.
- Top each tart with an apricot (cut side down).
- Using small pastry brush, coat each apricot with apricot-cherry glaze.
- Buon Appetito!
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Tags: after school treat, afternoon tea, almonds, apricots, crema pasticcera, creme patissiere, crostata, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, Italian dessert, Italian desserts, Italian Pastries, mini tarts, pastry cream, Summer desserts, tartlettes, tarts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (15)
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June 15th, 2012 at 3:48 pm
A wonderful combination of flavours and stunning pictures, as ever.
June 15th, 2012 at 4:21 pm
Thank you Kathryn
June 15th, 2012 at 5:09 pm
I have only one word: gorgeous!
June 15th, 2012 at 5:24 pm
It is utterly beautiful.
June 15th, 2012 at 10:03 pm
These sound delicious, and they are so elegant and beautiful! I am always wowed by your desserts
!
June 16th, 2012 at 12:36 am
These apricot tarlets look out of this world delicious! Fantastic clicks.
June 16th, 2012 at 12:57 pm
Joy’s got it right GORGEOUS!!!! Bet they taste as good as they look!!!
June 17th, 2012 at 8:57 am
Grace, these look fantastic! Congrats on Top 9!
June 17th, 2012 at 1:44 pm
Very impressive all around: nice dessert using a variety of cooking techniques and beautiful pics too. Also, Congratulations on making the foodbuzz Top 9!
June 18th, 2012 at 5:29 pm
Just gorgeous, as always, Grace!
June 22nd, 2012 at 12:52 am
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next…
July 12th, 2012 at 10:13 am
Very beautiful presentation. Dessert should be as appealing to the eye as it is to the palate. This definitely makes an impression!
July 13th, 2012 at 7:40 am
Thank you so very much Viviane!
January 10th, 2013 at 8:12 pm
Just made this…my husband is French and has been asking for a chiboust dessert.this is the first one i was able to find mostly because I can’t spell…anyway this turned out amazing.I modified it a little…I did a chocolate glaze on the bottom of the crust and used poached pears instead of apricots..it was awesome with the almond flavor…thank you for such a wonderfull site that enables people like me (not by any means a pastry chef) to follow your recipe and have great success…look forward to getting your book and getting my man fat and happy
January 11th, 2013 at 6:46 pm
Hi Suzy, Happy 2013! I make it with poached pears too (luv them). Did you use Forelle pears? They are the only ones I can find here that are small enough for mini tarts. Thank you so much for the support Suzy, please if you have any questions let me know.