Hetty, Kitchen

Rosemary-Apricot-Tartlets

Rosemary-Apricot-Tartlets
Rosemary-Apricot-Tartlets

By now you should have noticed that Anna and I are huge fans of France and everything affiliated with the country and its cuisine (well, almost everything as long as it’s vegetarian, which is actually not that common). So we are also big fans of Aurélie Bastian’s French cooking blog When we saw her abricot et romarin tarte, we just had to make this one as well. Instead of doing a big tarte we decided on four small tartlets.
Rosemary and apricots
Rosemary and apricots

Rosemary-Apricot-Tartlets (makes four)
6 small apricots (we used sugar-apricots)
1 tablespoon of rosemary leaves
25 ml cream
100 g greek yogurt
30 g sugar
1 egg
125 g flour
50 g butter
1 egg yolk
50 g sugar
A pinch of salt

For the batter mix the flour, butter, egg yolk, salt and the 50 g sugar together and knead well.
Divide into four parts, roll it out and put it into 4 greased tartlet forms. Prebake at 180° C for about 20 minutes. Take out of the oven and let cool down.

Apricot and rosemary
Apricot and rosemary

In the meantime, bring the cream with the rosemary to boiling and let sit for another 5 minutes. Pass through a sieve and mix with the yogurt, sugar and egg. Cut the apricots in halves. Pour the rosemary cream into the tartlets and place 3 apricot halves in each tartlet. Bake the tartlets at 180° celsius for another 45 minutes. Take out of the oven and let cool down for an hour. Enjoy!
Lovehearts filled with sweetness
Lovehearts filled with sweetness

Wow, they are really yummy and at the same time really light. A really nice summer treat even on a hot day!

You can find the original recipe on Aurélies blog ~Hetty~

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