The French Pastry Chef
Small Tarts
Open MenuMain Menu
Category Feature
spaceSmall Tarts (13)
spaceApple TartThe Most Popular item in this Category
spacePineapple Tart
spacePear Tart
spaceApricot Tart
spaceStrawberry Tart
spaceBlueberry Tart
spacePeach-Kiwi Tart
spaceRaspberry Tart
spaceChestnut Tart
spaceCherry Cream Tart
spaceChocolate Tart
spaceCoffee Tart
spaceKiwi Tart
space~~end of category~~
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Apricot Tart

A flaky pastry crust is topped with a layer pastry cream then apricots are spaced evenly across the tart shell. The pastry is baked to a golden brown color. Brushed all over with a hot apricot glaze helps keep it fresh and moist.

Small Tarts
Serving Size:
8 Individual
Difficulty Level:
Photo Gallery:
Storage Factor:
+1 Day

 Apricot Tart - Small Tarts Category
| Apricot Tart |

Ingredients Required: Apricot Tart

  Ingredient Quantity
1. Puff Pastry Dough 1 Sheet - thawed
2. Pastry Creme 6 ounces
3. Apricot Halves (Canned 15.5 ounces) 2 cans - 12 ounces drained weight
4. Apricot Glaze 4 ounces

Preparation Instructions: Apricot Tart

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA