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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Apricot Tarts

The brown butter in the recipe gives these tarts a unique and appealing flavor.


16 pre-made mini frozen tart shells


¾ cup butter
1 ½ cup apricot preserves
¼ cup honey
1 tsp vanilla
1 cup dry apricots, chopped small
2 eggs
3 Tbsp flour


Preheat oven to 350

Par-bake the mini tart shells for seven minutes.

For the filling, melt butter in a small aluminum sauce pot and cook until the butter begins to brown. Stir in preserves, honey, vanilla, and dried apricots. Remove mixture from heat.

In a separate bowl, combine egg and flour and beat until smooth. Slowly add the hot butter mixture, stirring constantly. Fill the tart shell and bake 12 minutes.

Cool and serve topped with Chantilly Cream.

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