Light brioche tartlets with apricot jam: a buttery delight without butter

Savor the delicate texture and exquisite flavor of these light brioche tartlets, an innovative take on traditional brioche that replaces butter with ricotta and vegetable oil, creating a surprisingly light and airy pastry. Each tartlet is filled with the sweet taste of apricot jam, providing a delicious contrast to the subtle sweetness of the brioche dough. This recipe not only offers a guilt-free way to enjoy a traditionally indulgent treat, but also highlights the versatility of brioche in tartlet form.

Why you'll love it: These brioche tartlets are a pure delight for those who appreciate refined pastries, both light and tasty. Using ricotta in the dough ensures a moist texture while maintaining a satisfying but not too heavy richness. The apricot jam adds a perfect touch of sweetness and tartness, enhancing the overall flavor profile of the tartlets. They're perfect for anyone looking for a sweet treat that isn't loaded with butter but still offers all the satisfaction of a traditional pastry.

Perfect occasion: These tartlets are ideal for an elegant afternoon tea, a sophisticated brunch or as a light dessert after a meal. They are also perfect for special occasions like Mother's Day, Easter or as a gift for a spring get-together. Their charming appearance and delicious flavor make them suitable for both casual and formal settings, ensuring they will be a hit at any event.

Decorating Tips: For a beautiful presentation, lightly sprinkle the tartlets with icing sugar once cooled. You might also consider using a dollop of whipped cream or a slice of fresh apricot on each tartlet for added color and texture. If serving at a festive event, garnish the platter with fresh mint leaves or edible flowers to enhance their visual appeal and introduce an element of freshness to the dish.

Ingredients

• Ingredients:
  • 320 g Manitoba flour
  • 100 g all-purpose flour
  • 80g ricotta cheese
  • 45g brown sugar
  • 160 g of lukewarm milk
  • 1 egg
  • 12g fresh yeast
  • 1 tablespoon apricot jam (plus a little for garnish)
  • 25g of vegetable oil
  • More apricot jam for garnish
  • Milk for brushing
• Instructions:
  1. Preparation of the dough:
     • Dissolve the yeast in the lukewarm milk. In a large bowl, combine the two types of flour, the ricotta, sugar, egg and 1 tablespoon of apricot jam.
     • Start mixing, gradually adding the milk and yeast mixture until the dough begins to form.
     • Add the oil and knead until the dough is smooth and elastic.
     • Let the dough rise in a warm place until tripled in volume, about 2.5 to 3 hours.

  2. Shape the tartlets:
     • Divide the dough into 6 equal parts and a smaller part for the strips. Roll the 6 largest parts into balls, cover with plastic wrap and leave to rest for 20 minutes.
     • Prepare thin strips from the seventh piece of dough.
     • Press the bottom of a glass into each ball to create an indentation. Fill each with a spoonful of apricot jam and decorate with the dough strips.
  3. Final rising and cooking:
     • Let the shaped tartlets rise again until doubled, about 40 to 45 minutes.
     • Brush with milk and bake in a preheated oven at 180°C (356°F) for about 30 minutes or until golden brown.

Enjoy these delicious, light brioche tartlets with apricot jam, a deliciously innovative version of a classic that combines the pleasure of cooking with the pleasure of a lighter and equally satisfying treat.