Baking Classics: Apricot-Vanilla Bean Tartlets

Classic Tart & Tartlet Pans By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Summer Parties Classic Tomato-Basil Tart By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To make Tomato Pie By RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Summer EntertainingBaking Classics

The Technique

Apricot-Vanilla Bean Tartlets

Tartlet shells prepared with Pate Sucree pastry dough may be baked in advanced & filled with Vanilla Pastry Cream then topped with all sorts of seasonal fruits. Vanilla Bean Poached Apricots, which use one of summer’s finest stone fruits, is the perfect item to showcase in these lovely desserts. Look to The Basics: Apricots to learn more about the nutritional value & general information regarding this beautiful fruit with a limited availability. 

Vanilla Bean Apricot Tartlets By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Summer Tarts Galettes Apricots By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Magazine. Summer Stone Fruit cooking baking tutorial modern southern socials game day entertaining rebeccagordon southern hostess summer galettes How To Poach Apricots ButtermilkLipstick pastry Chef TV Cooking Personality Birmingham Alabama

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makes 16

There will be just a smidgen of pastry cream remaining. Serve with Buttermilk Pound Cake & fresh berries for an additional summer dessert idea.

Buttermilk Pâte Sucrée
Vanilla Pastry Cream
2 recipes Vanilla Bean Poached Apricots

Prepare the Buttermilk Pâte Sucrée as directed. Divide the dough into 4 pieces, then quarter each piece to produce 16 portions. Working with one piece at a time, roll the pastry to a 1/4-inch thickness into a 5-inch circle. Fit the pastry into a lightly greased 4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Pierce the crust bottom & sides all over with a fork. Repeat with the remaining portions of dough. Freeze 20 minutes.

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake 12 minutes. Remove the pie weights & bake an additional 3 minutes or until the crust is golden. Let stand 5 minutes in the pans, then gently loosen them with the tip of a paring knife & remove them. Place on a wire rack. Cool completely.

Whisk the Vanilla Pastry Cream until smooth & portion a bit into the baked Buttermilk Pâte Sucrée tartlet crusts. Top with Vanilla Bean Poached Apricots & brush the surface with some of the vanilla bean syrup. Serve immediately.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 

{testing notes}

How To Make Vanilla Pastry Cream

This particular recipe has been streamlined for the home cook as it does not require the need to steep a vanilla bean pod in the milk nor temper the eggs. However, a fine wire mesh sieve or chinois will prove to be invaluable in achieving a velvety smooth texture. Look to The Basics: Vanilla Pastry Cream for more detailed photographs & instruction to guide you.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickVanilla Pastry Cream
makes 3 cups

3/4 cup sugar
1/3 cup cornstarch
1/4 tsp kosher salt
2 1/2 cups whole milk
4 egg yolks
1 Tbsp pure vanilla extract
2 Tbsp butter

Whisk together the sugar, the cornstarch & the salt in a 3 1/2-quart saucepan. Whisk in the whole milk. Add the egg yolks & blend well. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low & cook an additional 1 minute. Remove from the heat. Add the vanilla & the butter allow it to melt. Whisk the mixture until smooth & pass through a chinois or fine wire mesh sieve set over a bowl. Discard the solids. Spread the pastry cream over a 13 x 9-inch quarter sheet pan & place plastic wrap directly over the surface. Chill 1 hour. Use as directed in specific recipe applications.

The Tune
“There’s Something On Your Mind” Etta James & BB King

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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