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Susan Jung’s recipe for apricot and raspberry tarts with almond filling

Apricots are in season now, so make the most of them with these heavenly treats

Reading Time:4 minutes
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Apricot and raspberry tarts with almond filling. Photography: Jonathan Wong. Styling: Nellie Ming Lee

These small tarts use two comple­mentary fruits, although they take different forms: fresh apricots are used because they are in season now while the raspberries are made into jam. When I can't get fresh apricots, I reverse the flavours, using apricot jam in the filling and fresh raspberries on top.

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Apricot and raspberry tarts with almond filling

The apricots we get in Hong Kong tend to be mealy and not very flavourful. But heating them – even if it’s just briefly, as with this recipe – smooths out the texture and brings out the flavour.

These tarts look large for individual servings, but they are quite light. The pâte à sucre recipe is from The Pie and Pastry Bible (1998), by Rose Levy Beranbaum, while the almond filling is adapted from the financier recipe in Grand Livre De Cuisine: Alain Ducasse’s Desserts and Pastries (2002). The tart dough and filling need time to chill, so make them a few hours before baking the tarts.

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I make my own raspberry jam but you can use a good-quality commercial version. Look on the label: it should contain only fruit, sugar and lemon juice or citric acid.

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