Apricot tarts!

 imagesIs almost 110 F outside and all I wanted to taste, was something fruity! What’s better than mini tarts with apricots!

Everything started with two totally different recipes! The failure of one and the success of the other 🙂

While ago,my mom sent me a recipe of fluffy sweet bread, that I used to eat when I was kid..So, I decided to make them..With no success!!! They didn’t rise as they suppose to,but the taste was really  good! 

It’s difficult to convert regular recipes to GF. But I didn’t give up! I’ve learn not to throw away food,if it’s edible..!

For the tart crust you’ll need:

  • 12 oz of GF flour
  • 2 tsp GF dry yeast
  • 7 oz lukewarm milk
  • 1 tsp salt
  • 3.5 oz powder sugar
  • 2 eggs
  • 5 oz unsalted butter,room temperature
  • 1 tsp vanilla extract

Preheat the oven at 375 F

In a medium bowl mix the yeast with the lukewarm milk and let it for 5 minutes or more to foam.

Add the butter almost  melted at the same temperature with the milk,and you mix it. Add the salt,sugar and vanilla. Mix well. 

Add the eggs and mix really well until combine. When the mixture is dome,pour the flour gradually,until the dough is not sticky anymore. It may need more or less flour.

Let the dough rest in a warm place,for half an hour.

After that take your dough and place it on a floured surface and start roll it. 

Cut it in circles with a round pastry cutter and put it in a muffin tin.

Bake them for 15 minutes.

For the apricot mousse you’ll need:

  • 1.1 apricot compote 
  • 8.8 yogurt
  • 5.2 brown sugar
  • 0.5 oz gelatin
  • 2 tbsp cognac or rum
We pulverize the apricots.Then add the sugar.
In a small bowl,we dissolve the gelatin in a lukewarm water.
We combine apricots and gelatin.
Add the cognac or rum and the yogurt.
Mix very well until combine.
The mousse is ready!
Fill the mini tarts with the apricot mousse and let them in the fridge. They stay fresh for 2 days. 
 
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