Tomato, Plum and Apricot Tartlets are perfect for a picnic or al fresco lunch over the summer months. The flavors complement each other: the acidity of tomatoes with the mildness of apricot and the fondant of plums... Delicious!
Ingredients For
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250 g
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x 1
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x 4
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2 tsp
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2 tsp
Preparation
1
Preheat the oven to 180 °C (350 °F). Make the shortcrust pastry. Add 250 g (8.8 oz) of flour and a pinch of salt to a bowl. Add 125 g (4.4 oz) of cold butter, cut into pieces. Incorporate the butter into the flour with your fingertips until you obtain a sandy crumble.
2
Add 1 egg and mix until you get a smooth ball. Cover with cling film and refrigerate for at least 30 minutes.
3
Cut the apricots and plums into quarters, removing the stones. Cut the tomatoes in half. Roll out the dough to about 1 cm (0.4 inches) thick.
4
Cut 8 discs of dough using a cookie cutter. Prick the tart shells with a fork.
5
Add a spoonful of ground almonds to the bottom of 6 tartlets. Add a few fruit quarters and sprinkle with brown sugar.
6
Add the pesto to the bottom of the 2 remaining tart shells. Sprinkle with fleur de sel. Bake for approximately 25 minutes.
