Posted by Grace Massa Langlois on Friday, 15th June 2012

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!

A close up photo of an Italian Pastry, Apricot Tart with Crema Diplomatica.

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!

A close up photo of randomly placed fresh apricots.

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.

A photo of three Apricot Tarts on a white, rectangle shaped serving dish.

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.

A photo taken looking down on four randomly placed Mini Apricot Tarts.

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.

A photo of three Fruit Tarts on baking paper squares placed on a black slate board.

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.

A photo of two Italian Pastries, Apricot Tarts with Pastry Cream on white dessert dishes lined with parchment squares.

It’s not at all surprising that these apricot tarts disappeared quickly.

A photo of fresh apricots on black slate tile.

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).

A photo taken looking down on three Mini Fruit Tarts arranged on a white, rectangle serving plate.

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.

A photo of Apricot Tarts place randomly on parchment squares.

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!

A photo of three Apricot Tarts placed in a row, one behind the other on a black slate tile.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Pies & Tarts, Recipes, Ricette di Base

Comments (18)

18 Responses to “Apricot Tarts-Amaretto-Crème Chiboust {Crostatine di Albicocche}”

  1. Kathryn Says:

    A wonderful combination of flavours and stunning pictures, as ever.

  2. Grace Says:

    Thank you Kathryn

  3. cookingrookie Says:

    I have only one word: gorgeous!

  4. Joy Says:

    It is utterly beautiful.

  5. Amy @ fragrantvanillacake Says:

    These sound delicious, and they are so elegant and beautiful! I am always wowed by your desserts :)!

  6. Angie@Angie's Recipes Says:

    These apricot tarlets look out of this world delicious! Fantastic clicks.

  7. Jill Says:

    Joy’s got it right GORGEOUS!!!! Bet they taste as good as they look!!!

  8. Says:

    Grace, these look fantastic! Congrats on Top 9!

  9. DB-The Foodie Stuntman Says:

    Very impressive all around: nice dessert using a variety of cooking techniques and beautiful pics too. Also, Congratulations on making the foodbuzz Top 9!

  10. Carolyn Says:

    Just gorgeous, as always, Grace!

  11. Javelin Warrior Says:

    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…

  12. Viviane Bauquet Farre Says:

    Very beautiful presentation. Dessert should be as appealing to the eye as it is to the palate. This definitely makes an impression!

  13. Grace Says:

    Thank you so very much Viviane!

  14. suzy Says:

    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 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

  15. Grace Massa Langlois Says:

    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.

  16. apricot tarts ⊂((・▽・))⊃ « Victoria Bakes Says:

    […] recipe adapted from here (please make sure you read all of Grace’s notes very […]

  17. Strawberry Tarts: Grace's Sweet Life Recipes Says:

    […] to try the technique she shared to make the filling. It’s the same technique used to prepare Crema Diplomatica (pastry cream lightened with Chantilly cream) but instead of using pastry cream as a base she […]

  18. Blackberry Pie Recipe: Grace's Sweet Life Pie Recipes Says:

    […] much as I enjoy fresh blackberries, cooked blackberries taste so much better. I feel the same about apricots.  I can’t believe I’m going to say this because at one time the thought of preparing […]

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