Multi mini tartlets
45 min

French plum, tomato, and apricot tartlets

Tomato, Plum and Apricot tartlets are perfect for a picnic or lunchbox. As pretty as they are delicious, they could even be served at a dinner party. The flavors complement each other: acidity of tomatoes with mildness of apricot and fondant of plums. Very nice warm from the oven.

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Ingredients For

  • 8.80 oz
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    125 g, cold See the article
  • x 1
  • Prunes
    Fruits & Vegetables
    French plums
  • French Tomatoes
    Fruits & Vegetables
    French Tomatoes
  • Apricots
    Fruits & Vegetables
    French Apricots
  • x 4
  • 2 tsp
  • 2 tsp
In partnership with  Interfel

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.

Savoy cabbage
Savoy cabbage
PDO Poitou-Charente Butter
PDO Poitou-Charente Butter
See Recipe