Buoyant Apricot Tartlets

These tasty tartlets taste astounding later than a nice cup of tea in the afternoon.

The ingredient of Buoyant Apricot Tartlets

• 200g plain flour
• 110g icing sugar benefit further to dust
• 110g unsalted butter
• 1 egg
• 1 2 cup caster sugar
• 24 apricots halved stoned
• 150g marzipan
• milk to brush

The Instruction of buoyant apricot tartlets

• place flour icing sugar and butter in a food processor and process until fine and crumbly build up egg and process until a ball forms wrap in plastic wrap and refrigerate for 1 2 hour
• place caster sugar in a pan later than 500ml water and rouse exceeding low heat to dissolve ensue apricots they should be just covered if not amass some water poach gently until yearning but intact separate apricots and set aside to cool the syrup can be chilled frozen and used again
• preheat oven to 180u00b0c line a baking tray subsequently non stick baking paper cut off surgically remove pastry from fridge and roll out just about a lightly floured surface to a 40cm circle use a small plate to cut six 14cm circles from the dough place re the lined tray
• thinly slice marzipan and arrange overlapping in the centre of each pastry circle neglect a 5cm border cut the apricots into house and pile higher than marzipan fold in the edges of the pastry making little pleats as you go brush the edge considering milk bake for 25 minutes until golden cool slightly to the front dusting gone icing sugar

Nutritions of Buoyant Apricot Tartlets

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