Multi mini tartlets
45 min
Average: 4.4 (8 votes)

French plum, tomato, and apricot tartlets

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



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.


Add 1 egg and mix until you get a smooth ball. Cover with cling film and refrigerate for at least 30 minutes.


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.


Cut 8 discs of dough using a cookie cutter. Prick the tart shells with a fork.


Add a spoonful of ground almonds to the bottom of 6 tartlets. Add a few fruit quarters and sprinkle with brown sugar.


Add the pesto to the bottom of the 2 remaining tart shells. Sprinkle with fleur de sel. Bake for approximately 25 minutes.

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