Apricot Tarts, an embodiment of sunny sweetness and delicate pastry craftsmanship, beckon us into a world where flavors and aesthetics harmonize. These delightful tarts, adorned with luscious apricot jam and crowned with whipped cream, tell a tale of indulgence and elegance. The history of Apricot Tarts unfolds like a tapestry woven with tradition and creativity, inviting us to savor the beauty of simplicity in dessert form.

The origins of Apricot Tarts take us back to a time when the art of pastry-making flourished, and bakers sought to create desserts that delighted the senses. Apricots, with their vibrant color and sweet-tart flavor, held a special place in the hearts of pastry enthusiasts. Thus, the idea of Apricot Tarts was born—a celebration of this beloved fruit’s essence.

In the annals of baking history, Apricot Tarts became a canvas for both imagination and innovation. Bakers, inspired by nature’s bounty, crafted a delicate pastry crust that cradled the jewel-like apricot jam. The creation process was both a science and an art, where precision and creativity danced in harmony.

The Crisco pastry, a testament to culinary ingenuity, provided the foundation for these tarts. Blending flour, Crisco, sugar, salt, and baking powder resulted in a pastry that was both tender and flaky. The addition of egg and vanilla extract brought depth to the flavor, transforming the pastry into a work of art.

The assembly of Apricot Tarts was an intricate process, where the pastry was rolled out and cut into rounds. Each tartlet tin, lovingly coated with Crisco, became a vessel for the pastry rounds, ready to be transformed into a delectable masterpiece.

During baking, a layer of parchment paper and rice or peas were employed to prevent the pastry from rising, ensuring a perfect shell for the apricot filling. Once baked to a golden hue, the tart shells were allowed to cool, eagerly anticipating the final flourish.

The crowning moment arrived as each tart was filled with apricot jam or jelly—an homage to the fruit’s essence. Whipped cream, a cloud-like topping, added a touch of elegance and indulgence, while preserved cherries and angelica delicately adorned the tarts, creating a visual masterpiece.

INGREDIENTS

• 2 cupfuls flour
• 1/2 cupful Crisco
• 4 tablespoonfuls sugar
• 1/2 teaspoonful salt
• 1 egg
• 2 teaspoonfuls vanilla extract
• 1 teaspoonful baking powder
• Apricot jam or jelly
• Whipped cream
• Angelica
• Preserved cherries

INSTRUCTIONS

1. Begin by rubbing Crisco into the flour until the mixture resembles coarse crumbs.
2. Add salt, sugar, and baking powder to the mixture, ensuring even distribution.
3. Break the egg into the mixture and mix well with a fork, then add vanilla extract for flavor.
4. Roll out the pastry and cut rounds using a cutter.
5. Line Criscoed tartlet tins with the pastry rounds, creating the tart shells.
6. To prevent the pastry from rising during baking, line each tart shell with parchment paper and fill with rice or peas.
7. Bake the tart shells in a hot oven for approximately twenty minutes, until they turn golden.
8. Once baked, remove the rice or peas and parchment paper, allowing the tart shells to cool.
9. Fill each tart shell with a spoonful of apricot jam or jelly, showcasing the essence of apricot flavor.
10. Top the tarts with whipped cream, creating a light and indulgent layer.
11. Decorate the tarts with preserved cherries and angelica, adding a touch of elegance and visual appeal.

In summary, Apricot Tarts pay homage to the delicate art of pastry-making, a fusion of flavors and aesthetics that captivate both the eye and the palate. Their history and creation reflect the dedication of bakers who seek to elevate the dessert experience, creating a balance of sweetness, texture, and elegance. With each bite, Apricot Tarts invite us to savor the essence of apricots and celebrate the beauty that emerges from the union of simple ingredients and artistic finesse.