Skip to content

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.

Ingredients

16 pre-made mini frozen tart shells

Filling

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

Instructions

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.

Recent Recipes

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more