Small apricot barquettes

Barquettes A La Confiture Dabricots De Nos Regions Et Au Gingemb

Make this delicious treat yourself… Immediate backflash to the school playground… But better !

Preparation time: 25 mn

Cooking time: 35 to 40 mn

Setting aside time: 4 to 5 heures

Preparing the recipe

Wash, dry and pit the apricots. Cut them up in small pieces.

In a large pot, place the apricots in little pieces, the grated ginger, the sugar and the lemon zest. Mix and allow to macerate for 4 to 5 hours.

Cook on a low flamer during about 25 to 30 minutes at a very low boil. Fill the pots and allow to cool down.

Preheat your oven to 180°C (th.6)

Clarify the eggs: separate the whites from the yolks.

In a big bowl, beat the egg whites into peaks with a pinch of salt, using an electrical beater.

In another container, mix the yolks with the sugar until the mix whitens. Sprinkle in the flour and mix well. Delicately incorporate the egg whites using a wooden spoon.

Slightly butter the molds if necessary and fill them with the preparation. Bake for 10 to 15 minutes until golden. Take out the tartlets and form a hollow at the center with the back of a spoon or your finger! Unmold and fill with apricot jam.

Allow to cool down for a few minutes and enjoy!

©Abricots de nos Régions


Also discover the financiers cakes of Jacques Genin and the Portokalopita, the orange cake.

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Ingredients for 15 to 20 tartlets:

For the apricot jam:

1 kg of Apricots from our Regions

1 tablespoon of fresh grated ginger

500 g of powdered sugar

One zest from an untreated yellow lemon

For the tartlet crust:

4 eggs

90 g of powdered sugar

100 g of flour

1 pinch of salt

1 tablespoon of fresh grated ginger

The week of Do It