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

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.

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.

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