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.
- 8.80 oz
Dairy productsPDO Poitou-Charente Butter125 g, cold •See the article
- x 1
Fruits & VegetablesFrench plums
Fruits & VegetablesFrench Tomatoes
Fruits & VegetablesFrench Apricots
- x 4
- 2 tsp
- 2 tsp
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.