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Hazelnut Streusel Apricot Tartlets



1/4 cup Corn Starch

1/4 cup Apricot Nectar, Peach Nectar or Water

1 pound Fresh Apricots, pitted and cut into quarters or 1/8 depending on size

1 cup Sugar

1 Tablespoon Lemon Juice


1 3/4 cups All Purpose Flour

1/4 cup ground toasted Hazelnuts*

3/4 teaspoon Kosher Sea Salt

13 Tablespoons (1 stick + 5 tablespoons)Unsalted Butter

5-8 Tablespoons (or more) ice water


3/4 cup Brown Sugar

3/4 cup Flour

1 1/2 cups ground toasted Hazelnuts*

3/4 cup Butter

Flake Salt, optional

*For ground hazelnuts you can find that readily available in many stores, but if you can only find whole or pieces, you can chop or process to a finer size in a food processor or blender. I toast in the oven at 350 degrees for 4-5 minutes to get some color and additional flavor. If you want, you can skip this step.



  • Dissolve corn starch in nectar or water and set aside.

  • Combine remaining filling ingredients in a saucepan and heat over medium to medium low heat until juicy. Stirring frequently to prevent burning. About 7 minutes.

  • whisk in corn starch slurry and continue to heat until thick and the mixture goes from milky to deep orange. about 3-4 minutes.


  • Wisk together flour, hazelnuts and salt.

  • Cut fat into the flour mixture until fully incorporated into a shaggy dough.

  • Add ice water a tablespoon at a time until the dough holds together.

  • Line a baking sheet with baking parchment.

  • Roll dough and cut into 12+ rounds or squares or whatever shape your tartlet pans are. I cut with a 4" round tartlet pan then press the pastry into the pan.

  • Spoon in a heaping tablespoon of apricot filling into prepared unbaked tart shells until distributed evenly.


  • In a medium sized bowl stir together the sugar, flour and hazelnuts.

  • Cut butter into the flour mixture until fully incorporated into a crumble texture.

  • Spoon streusel topping over apricot filling in the prepared tartlets until distributed evenly.

  • Sprinkle with flaked sea salt.

  • Bake tartlets on a baking sheet at 375 degrees for 25-30 minutes.

  • Remove from oven and transfer to a cooling rack.

Makes 12, 4" round tartlets


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