Apricot Strawberry Tarts Recipe

Apricot Strawberry Tarts picture


Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings5
Main IngredientInterest Group


 Sweet pastry dough1⁄2 Pound
 Egg yolks6
 Sugar1⁄2 Cup (8 tbs)
 Flour1⁄2 Cup (8 tbs)
 Whole milk2 Cup (32 tbs)
 Butter2 Tablespoon
 Vanilla1 Tablespoon
 Apricot jam/Jelly1 Cup (16 tbs)
 Sugar2 Tablespoon
 Strawberries1 Pint

Nutrition Facts

Serving size

Calories 702 Calories from Fat 220

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 10.9 g54.4%

Trans Fat 0 g

Cholesterol 244 mg

Sodium 232.5 mg9.7%

Total Carbohydrates 113 g37.8%

Dietary Fiber 3.1 g12.3%

Sugars 74.3 g

Protein 9 g18.2%

Vitamin A 10.3% Vitamin C 94.1%

Calcium 14.9% Iron 10.9%

*Based on a 2000 Calorie diet


1. Preheat oven.

2. Make pastry and line tart molds with it. Bake until firm.
3. To prepare cream, in a heavy-bottomed saucepan keep yolks.
4. Add 1/2 cup sugar to it and beat with wire whip.
5. Beat for 2 minutes.
6. Add flour and hot milk in a stream. Beat well.
7. Keep pan over moderate heat. Mix slowly and whip until mixture thickens.
8. Beat to even the lumps.
9. Decrease heat and cook for several minutes until thick.
10. Do not cook over high heat and stir continuously to prevent scorching cream in bottom.
11. Take off from heat.
12. Beat in butter and vanilla.
13. Cover and chill.
14. Boil jam or jelly with 2 tablespoons (228°F)sugar for several minutes to prepare glaze.
15. Keep the pan in hot water until using.
16. Spread a layer of cream about 1/2 inch deep in shells.
17. Arrange fresh, hulled strawberries, stem-ends-down in the shells.
18. Spoon the warm glaze over strawberries.

19. Serve the tarts warm or chilled.
Image Courtesy : http://commons.wikimedia.org/wiki/File:Strawberry_tart,_October_2008.jpg