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Apricot Marzipan Tartlets

I just love the way that apricot in the center is peaking up his little head over the expanse of crust like a prairie dog going up on his hind legs to see the world outside his den.

This recipe was inspired by a photo of rustic apricot marzipan tartlets I came across in a magazine I was flipping through at B&N (I cannot remember which magazine, unfortunately). I loved the idea, so I threw together a cornmeal-based dough (instead of the typical tart dough the recipe had called for) and went ahead.

I made these right before I left for Hungary, and it just occurred to me that I ought to post the recipe before it becomes entirely impossible to find good fresh stonefruit at the farmers’ markets, at least here in the Northeast U.S.

Apricot Marzipan Tartlets
For the cornmeal tart dough
1 1/2 C all-purpose flour
3/4 C cornmeal
3/4 tsp salt
3/4 C unsalted butter, room temperature
3/4 C sugar
3 large egg yolks
For the filling
Apricots, halved and pitted
1/2 C sugar
Marzipan, sliced thinly

Mix together the dry ingredients in a small bowl. Beat the butter and sugar together separately to blend. Beat in the yolks. Add the rest of the ingredients and mix in until the dough just starts to come together. Divide in half, and roll each half into a ball and then flatten it into a disk. Wrap each disk in plastic wrap and refrigerate at least half an hour.

Put 1/2 C sugar with 2 C water in a saucepan, and heat until the sugar dissolves. Poach the apricots in this until soft but not falling apart. When you remove them, you can reserve the apricot syrup for myriad other uses. I am most likely to make truffles with it, pour it over ice cream or chocolate cake, or use it as a flavoring syrup for seltzer.

Preheat your oven to 350°.

Roll out the dough and cut out ~6″ circles. Place the marzipan in a thin layer atop dough, leaving a 1/2″ border around the edge. Cut the apricot halves into quarters, and place them over the marzipan. Fold the edges of the dough up and over to create the sides of the tartlet.

Bake for 25-30 minutes, or until done.

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11 Responses to “Apricot Marzipan Tartlets”

  1. K@w. says:

    O.M.G. Those look so delicious, I probably would kill for an apricot-marzipan tart. I am seriously considering cancelling all my weekend plans to try to make these, even though I can’t bake. Egads.

  2. Ivonne says:


    All I can say is thank you. Thank you for making these gorgeous tarts and for giving me some baked goods to drool over!

    I became a fan of cornmeal-based crusts when I was making recipes from a book called Once Upon a Tart. I loved the texture and flavour!

  3. Helene says:

    You’ve got my favorites all in one: cormeal, apricots and marzipan. I am with Yvonne: thank you for making me drool.
    BTW, both jams got shipped yesterday, sorry for the delay. We are loving yours! I have written you a card but forgot to put it in the package, I’ll amil it today.(I always do that!)

  4. That cornmeal tart dough sounds delish. Actually, the whole recipe sounds mighty tasty. It could be fun to make a savory tart with goat cheese instead of marzipan.

  5. Julia says:

    love apricots. love marzipan. love cornmeal.
    just love this recipe! =)yum!

  6. Lisa says:

    I should really stop reading your site when I’m hungry. Those look wonderful!

  7. mandira says:

    Just stumbled upon your blog. Wow, lovely collection of recipes and beautiful pictures. The Apricot Marzipan Tartlets sounds delicious. Keep up the good work!

  8. Alanna says:

    More teasing apricots when ours have been gone for a couple of weeks now already. STOP. NO MORE TEASING APRICOTS. ;-)

  9. Danielle says:

    K – So, did you?

    Ivonne – Thank you! Yes, it’s a texture thing for me, too. That’s also why I like almond meal based crusts.

    Helene – I’m glad you’re enjoying my jams. Thanks for the update. I’ll let you know when yours arrive.

    Lisa (HT) – That sounds like a great idea. Mmmmm, chevre and apricots might be brilliant together.

    Julia, Lisa, Mandira – Thank you!

    Alanna – Oh, that is sad! Tell you what, I’ll stop being a tease. Here is a recipe for a delicious Armenian Lentil and Apricot Soup which calls for dried apricots, not fresh. That should help!

  10. Jennifer says:

    Wow! This looks delicious. I don’t bake much with apricots, but I’ve been eyeing some recipes with them.

  11. [...] and Other Sweets: Fruit Apricot Fruit Leather Ravioli Apricot Hazelnut Squares Apricot Marzipan Tartlets Baked Rummy Plantains with Cinnamon Gelato Banana Caramel Tart Banana Chocolate Chunk Muffins [...]

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