Cardamom Apricot Custard Tartlets
Buttery pastry shells hold a cardamom custard and jammy apricots in an elegant dessert that is easier than it looks.
Prep: 15 · Cook: 23 · Total: 38 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (88 reviews)
INSPIRED BY
These original tartlets pair the floral warmth of cardamom with the bright, almost honeyed flavor of apricots. Puff pastry keeps the project quick, while a glossy preserve finish makes each little tart look bakery-ready.
Story
Casey reaches for these when dessert needs to look dressed up but the evening still has dishes waiting. The pastry turns crisp and bronzed, the apricots slump into the custard, and cardamom makes the whole kitchen smell like a tiny bakery. They are best served warm enough for the edges to crackle.
By Casey
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon unsalted butter, melted
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 4 ripe apricots, pitted and thinly sliced
- 1 tablespoon apricot preserves
- 1 tablespoon powdered sugar
Instructions
- Heat the oven to 400 F and brush six muffin cups with melted butter.
- Cut the puff pastry into six squares, press each into a muffin cup, and chill while you mix the filling.
- Whisk the egg yolks, sugar, cream, vanilla, and cardamom in a bowl until smooth.
- Divide the apricot slices among the pastry cups and pour in the custard, stopping just below the rim.
- Bake for 20 to 23 minutes until the pastry is puffed and the custard is set with a slight wobble.
- Warm the preserves with 1 teaspoon of water, brush it over the apricots, and dust the cooled tartlets with powdered sugar.
Chef Tips
- Keep the puff pastry cold so the layers puff cleanly in the oven.
- Peaches or plums can stand in for apricots when they are in season.
- The custard will finish setting as the tartlets cool.
- Serve with lightly whipped cream for an extra-soft contrast.
Cook's Notes
- **Pastry:** Chill the filled shells before baking if the dough feels soft.
- **Custard:** Stop whisking once it is smooth.
- **Fruit:** Slice apricots thinly for even baking.