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Tartlets with apricots and the most delicate cream of mascarpone and ricotta
Stunning, summery and completely easy to make.
How to cook Tartlets with apricots and the most delicate cream of mascarpone and ricotta
Step 1
Sift flour into a cold bowl for kneading dough, add almond flour, chop cold butter into cubes, add butter and sugar (100 g) to the flour and quickly grind with your hands into crumbs or use a mixer, add salt and mix. Break 1 egg and quickly knead the dough, it should be cold, the butter should not melt. Gather the dough into a ball, wrap in cling film, flatten and put in the refrigerator for at least an hour, and preferably all night, I kept it all night.
Step 2
Remove part of the chilled dough from the refrigerator, roll it out to a thickness of 3-5 mm, put it in portion molds smeared with butter (silicone molds do not need to be smeared with butter), put the dough molds in the refrigerator while preparing the rest of the molds.
Step 3
Take out of the refrigerator all the resulting molds with dough, prick the bottom with a fork. Such a dough does not rise, so you do not need to put a weight on top for baking. Put in the oven preheated to 180 degrees on the middle level, bake for 15 minutes. until light golden brown.
Step 4
Remove the finished tarts from the oven. Meanwhile, prepare the filling. Mix mascarpone and ricotta, add 1 egg and 100 g of powdered sugar, beat with a mixer. Wash apricots and cut into slices.
Step 5
Put the resulting cream into tartlets, spread out the slices of apricots, you can sprinkle a little brown sugar on top. Put back in the oven for 15-20 minutes. Enjoy your meal!
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