White Chocolate Glazed Apricot Tarts
Indulge in the sweet sophistication of White Chocolate Glazed Apricot Tarts—an irresistible dessert that blends buttery tart shells, luscious apricot preserves, and silky white chocolate glaze. Perfectly golden homemade tart crusts serve as the foundation for a layer of vibrant fruit preserves, topped with a creamy white chocolate finish that's subtly decadent. With a delicate balance of fruity brightness and rich chocolate notes, these tarts are ideal for classy gatherings, afternoon tea, or an extravagant treat. Fresh apricot slices and a sprinkle of powdered sugar add a final flourish, making each bite as visually stunning as it is delicious. Easy to assemble yet wonderfully elegant, this recipe transforms simple ingredients into a show-stopping dessert centerpiece.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Ice water
- 200 grams Apricot preserves
- 150 grams White chocolate chips
- 50 milliliters Heavy cream
- 10 grams Powdered sugar (optional, for garnish)
- 2 Fresh apricots (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F). Grease a 6-cup tart pan or line with parchment paper.
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork the dough.
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Once chilled, roll out the dough on a lightly floured surface to about 3mm (1/8 inch) thickness. Cut circles slightly larger than your tart pans and press the dough into the pans, trimming the excess.
Use a fork to prick the base of each tart shell. Place a small piece of parchment paper in each shell and fill with pie weights or dried beans.
Bake the tart shells in the preheated oven for 10 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until golden brown. Let cool completely.
Spoon approximately 2-3 tablespoons of apricot preserves into each tart shell, spreading evenly.
In a small saucepan, heat the heavy cream over low heat until it just begins to simmer (do not boil). Remove from heat and add the white chocolate chips. Let sit for 1 minute, then stir until smooth.
Pour the white chocolate glaze over the apricot filling in each tart, spreading gently to cover completely.
Refrigerate the tarts for at least 30 minutes to set the glaze.
Before serving, optionally dust the edges of the tarts with powdered sugar and garnish with fresh apricot slices.
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 465.1 g | 169% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 262.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
