Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apricot and Ganache Tartlets 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 20 mins Total Time: 6 hrs Yield: 4 dozen Setting a mold on top of the dough keeps it from puffing up in the oven, eliminating the need for pie weights. The ganache should be warm when poured in, in order for it to set smoothly. So work your way to step 5, and fill the tartlets with jam before making the ganache. Ingredients 1 cup all-purpose flour, plus more for parchment ⅓ cup unsweetened Dutch-process cocoa powder Salt 1 stick unsalted butter, room temperature ¼ cup sugar 1 large egg ¾ teaspoon pure vanilla extract 3 tablespoons heavy cream 1 cup apricot jam Ganache Directions Sift flour, cocoa, and 3/4 teaspoon salt into a medium bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low, and add flour mixture in 3 additions, alternating with heavy cream, beginning and ending with flour. Shape dough into a rectangle, and wrap in plastic wrap. Refrigerate for 30 minutes. Roll out dough between 2 sheets of lightly floured parchment to a 1/16-inch thickness. Refrigerate until firm, 15 to 20 minutes. Preheat oven to 350 degrees. Working in batches, line twenty-four 3-inch barquette molds (1/2 inch deep) and twenty-four 2 1/4-inch round tartlet molds: Cut out dough 3/4 inch wider than each shape on all sides, fit inside mold, and trim excess by rolling a rolling pin over tops. Place a matching mold over dough in each tart shell and press down gently. Freeze until tart shells are firm, about 20 minutes. Bake tart shells on baking sheets for 15 minutes with top molds still in place. Remove top molds and bake until tart shells are cooked through, 7 to 10 minutes more. Let cool completely in molds set on wire racks. Remove tart shells from molds. Transfer jam to a disposable pastry bag and snip a 1/4-inch opening. Pipe about 1 teaspoon jam evenly into the bottom of each tart shell. Transfer ganache to another disposable pastry bag or a resealable plastic bag and snip a 1/4-inch opening. Fill each tart shell. Let stand until set, about 2 1/2 hours at room temperature or 1 hour in the refrigerator. (Refrigerating tarts will make ganache set faster but be less shiny.) Cook's Notes Tart dough can be refrigerated for up to 2 days. Tart shells can be baked and stored at room temperature for up to 1 day before filling. Rate it Print