Beth’s Apricot Almond Tartelettes | ENTERTAINING WITH BETH


– Hey guys, Mother’s Day is next weekend and if you are still trying to figure out what to make for mom and
you’re not an early riser, you might consider brunch. So, to give you some ideas, I’ve come together with a few of my favorite YouTube channels to bring you a playlist
all on brunch ideas. And for my part, I’m
gonna show you how to make a wonderful dessert that
is perfect for brunch: an apricot almond tartlet. I love this recipe because they’re elegant and sophisticated. It’s also a great dessert
to make for a crowd because you’re gonna
make them in a muffin tin and we’re gonna end up with 12 desserts. So, even if you serve a cake or a tart, you usually only end up with eight pieces. And you also don’t have
any tart or cake to cut. Let me show you how to make ’em. In an electric mixer, you’re going to add seven
ounces of almond paste. Now, this is not the same as marzipan. And just to make it
all the more confusing, in the store, they are
listed right together, almond paste and marzipan. Marzipan is really for candy-making, where almond paste is for making cakes and other baked goods. To that, you’re gonna add
half a cup of unsalted butter and three tablespoons of sugar. You’re gonna beat this mixture up just until it’s nice and fluffy and everything is well-combined. Then you’re gonna add two eggs,
beating in between additions and scraping down the bowl when needed. And then you’re gonna add half
a teaspoon of almond extract. Give that a beat and then we’re gonna mix
together our dry ingredients. So, in a smaller bowl,
you’re going to combine three-quarters-cup of all-purpose flour, one teaspoon of baking powder, and a half a teaspoon of salt. Just give that a light whisk and then you can add this
to your almond mixture. Give it a beat, and then
your batter is done. Now, to prepare our tartlets, we are going to get out a muffin tin, give it a light spray
with some cooking spray, and then you’re gonna
roll out some puff pastry onto a lightly-floured surface. You wanna cut the puff pastry into three-inch-by-three-inch
squares, roll it out slightly, and then go ahead and
take that puff pastry and fit it into your muffin well. Then you’re gonna take your almond batter and you’re gonna place about
two tablespoons in each well. I find it’s really helpful to use one of those little mini ice cream scoops because it just makes it
a little bit less messy, but you can use spoons as well. You’re gonna sprinkle each one with a little bit of raw almonds and then top each one
with an apricot half. Now, you can use fresh apricots, you can use the kind that
come in the jar or the can; either one will do. At this stage, it’s really
helpful to take our muffin tin and pop it the freezer for 10 minutes or put it in the refrigerator
for about 15 minutes. The reason being is we wanna make sure that that puff pastry is nice and chilled before it hits a hot oven. Otherwise, what will happen is
the pastry will start to melt before it has a chance to puff
up, and then you’ll end up with a big mess on your hands. (laughing) So, it’s better off to take the extra step to make sure that your puff
pastry is nice and chilled. Then you’re gonna pop these in a 400-degree oven for 20 minutes. You’ll know when they’re done when the puff pastry is golden brown and the centers are puffed up and set. Then you wanna take your muffin tin out and allow it to cool slightly. Then you can go ahead
and pop out each tartlet and place it on a cooling rack. And then we’re gonna dust each
one with some powdered sugar. Then, to serve, we’re gonna take a tartlet and pop it on a plate and serve it with a big
dollop of vanilla ice cream. I love these desserts because
they are so delicious. And with the apricot and the almond, they have all those
great flavors of spring. They’re delicate and
sophisticated, just like mom. I hope you guys give this one a try and let me know what you think. And I also hope you’ll stick around to watch the other
videos in this playlist. There’s some other terrific recipes that I know you and your
mom are going to love. Okay everybody, celebrate
your mom on Mother’s Day and I will see you back here next week for another easy recipe. Until then, bye. (light pop music)

75 Replies to “Beth’s Apricot Almond Tartelettes | ENTERTAINING WITH BETH”

  1. Love it, Beth! Thanks for sharing. Is there maybe another fruit I could do with this? My mom isn't the biggest apricot fan

  2. I never realized that almond paste and marzipan were two different things! I will have to try these apricot almond tartelettes asap!

  3. You might be opposed to pre-made pie crusts, but do you have a recipe for using them? Other than in a pie of course 🙂

  4. great recipe as always!! 🙂
    please start posting recipes atleast twice a week! they are sooo good! 🙂

  5. Another Lovely recipe @Entertaining With Beth ,I can almost taste the almond and flakey pastry. Lucky Mums. 

  6. Hi Beth! Thank you for the great recipe! Where can I find almond paste in California? I've always had trouble finding this ingredient.

  7. It's amazing recipe! The combination of almond and apricots should be really very delicious!

  8. In case I won't be able to find almond paste, can I use marzipan paste instead? Skipping the sugar though 🙂

  9. These look so amazing, I am going to have to search for almond paste my small ton supermarkets can be a little slack. 
    I also have frozen apricots that came off our trees over the summer so I will let you know how this goes.
    Another amazing recipe/video Beth.

  10. I thought marzipan was used in a similar way as fondant.  If  not that, I know that marzipan is usually used as a moldable decoration for the tops of fancy cakes.  Almond paste sounds like… well… an ingredient.

  11. Hey guys, if you can't find almond paste you can sub with 1/2 cup finely ground almonds and 1/4 cup of sugar (total).  Hope that helps!  If you are tempted to try the marzipan instead you certainly could try (I haven't personally done it so I'm not exactly sure how it will turn out) but hey cooking is all about experimentation right?  I would just omit any additional sugar.  If anyone does try this with the Marzipan, please let me know how it goes! 🙂  Happy Baking! xx @Laura Jane @Barbie GirlHunts 

  12. Aww! This is just the cutest thing! My father was just remarried last month so I wanted to give a cute little treat to say welcome and happy mother's day to her.

  13. This totally reminds me of last year when you shared you apricot galette recipe with me to use my fresh apricots! I'm definitely making these once I get a hold of some nice ones 🙂
    As always, thanks for sharing x

  14. puff pastry saving lives once again hahaha glad I can substitute that almond paste, Beth, I can only find the marzipan around here…

  15. Aww yum! I'd love to try this, but my mum's diabetic… Do you have any suggestions or pastry recipes for diabetics?

  16. I'm not really a fan of puff pastry… could I use pie crust dough instead? Ps: I love your recipes !!

  17. hey Beth, can you do a mothers day recipe for diabetic pleaaaas I would really appriciate it !!! 🙂

  18. I love watching your video recipe, you explain very well, very easy to follow, and simple recipe. I will try to make it tomorrow. Thank you again for sharing your recipe and your video.

  19. Unfortunately I will not be cooking for Mother on Mother's day being that my parents are back in Portland, Oregon.  BUT you will be proud of me, I spent over $200.00 a bit of EVERYTHING including an edible arrangement ( Melons and such). 

  20. Beth I love your ring! It is so striking- what kind of stones are in it? Thank you for the recipe 🙂

  21. Beth, I always love your recipes and make them whenever my in-laws get together. We're a Pakistani-American family so quite large to be sure. Your recipes are always a big hit and we're meeting our potential "new" sister-in-law tomorrow and her family. I was planning on making these for the crowd, but I was wondering what you thought about making these with pie crust instead of puffed pastry? I'm not a huge fan of puffed pastry. As always, love your show and your dedication. Tis' a beautiful thing 😉 

  22. Just made this for my mom and she was so impressed! She wasn't expecting anything and was so surprised at how elegant and tasty this was 🙂

  23. Hello Beth, I had to come back to write a review on this recipe. It is wonderful!!! I made them for Mother's day, they were total success!! The flavor is so delicate, the texture mix delicious, and those I refrigerated were even more taste two days later. Everybody loved them. I used peaches from a  can instead of apricots and made the tartalette base my self. I used all the amounts as you indicate, but I guess I beated the almond paste mix too much (it was super and deliciously creamy) because I had to make 18 tartalettes instead of 12!! No big problem, though, we were happy to have some left. No need for us to accompany them with ice-cream, we had a good cup of coffee instead. Everybody loved them and commented on how elegant they were! Thank you very much for sharing this great recipe! I'll definitely make it again.

  24. Beth! I made my own almond paste following the instructions of the link you added to the almond croissant video, and it turned out lovely!! I'm so proud of it!! I never thought I could go and make my own ingredients!! haha 🙂 Thank you!!

  25. Unfortunately i cant find the almond paste where i live, and this dessert looks really good, what can i do to substitute the almond paste?

  26. Hey Beth! I apologize if this question has already been asked, but where (or what brand) do you recommend purchasing almond paste? I have had trouble finding almond paste that is as smooth as the one in your video. Thanks!! Big fan of your channel. Went on a YouTube cooking binge this weekend and plan to try out more next weekend 🙂

  27. Hi Beth,

    Watching your cooking show is like watching TV drama. It is very addicting. I am constantly checking for what will be released next. I just couldn't wait for the next episode!! Your videos are too good. Hope to see your cooking show on TV food Chanel soon once day!

  28. can I freeze these tartlettes and reheat them for a later occasion? I am a person who don't have much time, but love serving people homemade deserts rather than store bought. So when I have time I bake and freeze so that I can take aand serve whenever needed. These are different from what I usually make and perfect individual size to take out whenever needed for how many I need.
    I guess these could be frozen and kept before baking, but I wonder if it is possible after baking as well?
    That was a long comment for a simple question, well what to do, hehe…

  29. Hi Beth..love love your recipe..I make you Almond pear cake and everyone love the cake in our family get together..thank you for sharing ..

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