It’s no coincidence that the line at bakeries in France forms in such a way that the most beautiful tarts and pastries are the ones you stare at when you’ve only come to buy a baguette! My husband’s favorite French pastry is a “tartelette.” It’s a mini pie (tart) with a crunchy, sometimes nutty crust and a thin, creamy filing and then a generous topping of glazed fresh fruit.
- ½ cup pecans
- ½ cup sugar
- ¾ cup flour
- ¾ cup oats
- 4 oz melted butter
- ¾ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup ricotta cheese (or cream cheese or mascarpone)
- Fruit of your choice, washed, dried and sliced or whole
- ½ cups apricot preserves + 1 TBSP water
- Heat oven to 350. Grind nuts and oats in food processor until they are thd consistency of sawdust. Add sugar and pulse to combine. Add the flour and pulse thoroughly. Add the melted butter and mix until thoroughly combined.
- Press into a 15-inch tart pan or a muffin tin lined with 12 paper muffin cups and pat evenly on the bottom and up the sides. Bake 15-20 minutes, watching carefully so that the nuts don't burn. Crust should be golden brown. Remove and let cool completely.
- In a food processor or stand mixer, whip the cream with the vanilla and confectioner’s sugar. Once stiff peaks form, add the ricotta. Transfer to the cooled crust(s), spreading evenly.
- Combine ½ cup apricot preserves and 1 tablespoon water. Dip sliced or whole fruit in the preserves and arrange decoratively on top of the cold tart. Refrigerate 30 minutes before serving.