Puff pastry tartlets with custard and apricots in Fabbri liqueur

20 minutes + 15 of cooking

Liqueur Apricot 520g
Liqueur Apricot 520g




    (makes 4 tartlets)  

    • 1 roll of ready-made puff pastry  
    • Apricots in Fabbri liqueur  

    For the custard  

    • 2 egg yolks  
    • 3 tablespoons of sugar  
    • 2 tablespoons of flour  
    • 250 ml milk  


    Start by making the custard: in a small saucepan, beat the egg yolks with the sugar until light and frothy. Add the flour and continue to stir, diluting with the milk. Place over a gentle heat until it thickens.  

    While the custard is cooling, cut out 4 discs of puff pastry with a 12/14 cm pastry cutter. Line some cupcake moulds with the puff pastry, create a layer of custard over the bottom, add three Apricots in Fabbri Liqueur per tartlet and fold the pastry over to form a rim.   

    Bake in a preheated oven at 180 degrees for 15 minutes. Remove from the oven and allow to cool before serving. 

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