Apricot Tart with Almond Cream
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 533.3 gApricot (pitted and halved)
- 66.7 gUnsalted butter (room temperature)
- 66.7 gWhite sugar
- 66.7 gAlmond with skin (finely ground into powder)
- 1.3 pcEgg (whole)
- 1.3 tbspApricot jam (extra or classic) (for glazing)
- 33.3 gAlmond powder (blanched)
Method
A crisp shortcrust pastry topped with roasted apricots releasing their tangy juice. The almond cream provides softness and sweetness to balance the fruit's acidity.
- 1
Preheat the oven to 180°C. Unroll the shortcrust pastry into a mold, prick the bottom with a fork to prevent it from puffing up.
- 2
Work the butter until it reaches a creamy consistency. Stir in the sugar, the finely ground whole almonds, the almond powder, and the eggs. Mix until smooth.
- 3
Spread the almond cream over the pastry base. Cut the apricots in half, remove the pits, and arrange the halves tightly, rounded side up.
- 4
Bake for 35 minutes until the pastry is golden and the fruit is tender. Upon removal, heat the apricot jam and brush the tart to glaze it.
Frequently asked questions
How do you get this dish right?
- To prevent apricot juice from making the pastry soggy, sprinkle some fine semolina on the base before adding the cream.
- If the apricots are very acidic, sprinkle a pinch of sugar directly on the fruit before baking.
How long does this dish keep?
Keep for 48 hours in the refrigerator. Take it out 30 minutes before serving to let the butter aromas develop.
