Fridays with Beatrice - Apricot tartlets with honey and olive oil

It was my time to chose again, and I decided for something sweet. I hadn't made a tarte in a while, so I wanted to give it another try. This recipe sounded interesting, and as I had the luck tu get some goog quality apricots, it should be this one. My biggest fear is always the crust, especially when it comes to rolling out and transferring the dough without it falling apart. I was a little bit sceptical about the flour and olive oil combination. I finally got some quinoa and amaranth flour so I can try the gluten-free stuff, but unfortunately I am still searching for xantham gum; so I had to replace some flour (in this case millet) with some all purpose flour. Rolling and transferring was easy this time. The sugar-almond-lime mixture you put on the crust before adding the fruit was new and suprisingly enhancing the taste of the fruits. I recommend  using the red currants as supposed in the recipe, they go really well with the apricot flavour. The only thing I dind't like at the finishet tartelet was the strong olive oil flavour coming throuch every bite - maybe that's just my opinion, it took a long time before I could get used to olive oil and its flavour and started using it into my kitchen...

Lena had her troubles too (which started with buying apricots) -  I think apricots and red currants taste great 'cooked through' in this case but I missed a special something about this recipe.

Roundup: Nice flavour- and fruit combination, but next time I'd prefer another crust.

1 Kommentar:

plasterers bristol hat gesagt…

That looks gorgeous