Apricot tartlets with pistachio paste

K and I were hosting a very sweet couple from Norway and their two adorable children, a 4-year old Hanna and a 7-month old Fergus, over the last weekend. They left today for a six-day break on Saaremaa/Ösel, after which they'll head to Latvia for a few days and then back to Norway. As far as I could tell, they had great time in Tallinn, and we enjoyed hosting them. And cooking for them, obviously. Here's one of the cakes we made last Friday that we all liked. Easy and quick to make, plus tasty.

Again, I had picked up some really nice and plump Provencal apricots from the market. Most of them were made into apricot jam by K (3 jars are stored in the fridge, one was mostly used on Sunday pancakes and some ended up accompanying vareniki), but I managed to save some of the apricots for these tartlets. The original BBC Good Food recipe used marzipan, but as I had used up all the marzipan for the Marzipan Cake with Strawberries, I used some pistachio paste instead. And apricots and pistachios really do go well together indeed.

Apricots tartlets with pistachio paste
(Aprikoosi-martsipanikoogikesed)
Adapted from BBC Good Food, originally from Olive Magazine
Yields 12 tartlets



300 grams store-bought puff pastry
100 grams pistachio paste (or plain marzipan)
6 large ripe apricots, halved and pitted
muscovado sugar for sprinkling
sliced pistachio nuts for garnishing

Heat the oven to 200C.
Roll out the puff pastry and cut 12 circles using a large glass (about 8 cm diametre). Using a slightly smaller glass, score a line about 1 cm from the edge (that will help the rims to raise). Place pastry circles on a lined baking sheet.
Place a spoonful of flattened pistachio paste or marzipan in the middle of the smaller circle.
Place an apricot half, cut-side up, on each marzipan spoonful, sprinkle with some sugar.
Place the baking sheet in the pre-heated oven and bake for 20-25 minutes, until the pastry is puffed up (it's a puff pastry, remember:) and golden brown, apricots slightly caramelised and sugar melted.
Sprinkle with sliced pistachio nuts and serve with a spoonful of softly whipped cream or mascarpone cheese.

BLAST FROM THE PAST
Two years ago I posted a recipe for Pasta alla Vodka, based on a recipe from Nigella Lawson's Feast. It's still one of my very favourite quick pasta dishes. Go and have a look - it's got a new photo as well!

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