Apricot Tart with Almond Cream

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.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 625
• Protein: 11 g
• Carbs: 56 g
• Fat: 39 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 533.3 g Apricot ( pitted and halved )
• 66.7 g Minimum butter sweet ( room temperature )
• 66.7 g White sugar
• 66.7 g Almond with skin ( finely ground into powder )
• 1.3 piece Egg ( whole )
• 1.3 tbsp Apricot jam (extra or classic) optional ( for glazing )
• 33.3 g Almond powder ( blanched )

Instructions

1. Base preparation

   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. Making the almond cream

   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. Assembling the tart

   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. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the refrigerator. Take it out 30 minutes before serving to let the butter aromas develop.