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Apricot Bread Tartlets


 This scrumptious flavor goes way back…for me it originated in  my grandmother’s kitchen.  I baked my first “Moravske Kolace”  when I was about 7 years old. I remember, it was the harvest season and she put me in charge of baking them.

Today I decided to make this old time favorite into mini desserts using  Norpro Tartlet Tins, Set Of 36

I really love how they turned out. Individual desserts are my favorites. Yum.

Mini tartlets tins can be used for variety of mini desserts and cookies as well.


use your favorite yeast dough recipe for sweet bread
Canned Apricots, you can use fresh if you like
3 tbl Butter
1/4 all purpose flour
1/2 cup sugar
mini tartlet tins /Norpro Tartlet Tins, Set Of 36/


Other fruits that work well : Plums, Currants ,Blueberries, Peach, Strawberries etc./ I prefer using firmer fruits/

Cut each apricot half into quarters.

Chop the walnuts into medium-fine pieces

Using your chef’s knife, chop the walnuts.

<———– Using both hands, one hand is holding the handle other hand/the palm of the hand/ is pressing down the tip of the knife. Keep it pressed down.

<———– Using the hand that is holding the knife handle
raise the blade above the walnuts and repeat cutting motion down,/other hand keeps pressing down the tip of the knife/ until the desired size of chopped walnuts is achieved.

You could also do this in your food processor, but for such small amounts I find it easier to chop the walnuts this way.




Flour Butter Sugar Mixture

Put about 3tbl butter, 1/4 cup flour and 1/2cup sugar into the bowl. Using your hands, work the butter with the sugar and flour until mixture is coarse.
You can add cinnamon if you’d like/optional/


Prepare you tartlet tins by spraying them with Pam spray or just simply brushing them with some melted butter.
Roll the bread dough into about 3/4 inch thick/about 8mm/. Using the tins cutout the shapes you need and fill the tins with the bread dough, using your hands to smooth it out  and make a well like center for your fillings.
Fill them with fruit, sprinkle with chopped walnuts and flour butter sugar mixture. Place the tins on the prepared baking sheet and let them raise again, for about 30 minutes or so.


Place them into a preheated oven, /350F/ and bake until edges are golden/brown in color.
Let cool in the tins for a few minutes and then release them.Let cool completely and enjoy.



–  I freeze these the day I make them, and when I need them I just take them out, let defrost and they are soft and delicious like the day they were made
-If you don’t have mini tartlets tins, you can always use a baking sheet or a large tart tin to make these.
-These can be made with variety of fruit, Check out these fruit tartlets I made, using cherries, strawberries, nectarines and blueberries.

Using mini tartlets tins makes  for a wonderful presentation as well.

 related : Chocolate Walnut Roll
               Hani’s Soft Yeast Dough/sweet bread/


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  1. So pretty & I love that this recipe crosses over all seasons, you could use fresh apricots in summer & the tinned in winter for a "taste of summer". I have to get myself some of those tart tins too!!

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