Hello my lovelies!
Today I will share another apricot recipe since we can have wonderful and tasty apricots now in France.
You are going to love my apricot and almond cream tart, I’m sure!
Here we are going to remain in the same kind of recipes. We are going to mix the acidulous taste of the apricot with the sweetness of the almond cream, for a very yummy outcome.
You can do whatever you want for the pastry… Either a shortcrust pastry (my choice here), a shortbread one or a puff pastry. It’s up to you. As always, I recomend to make your own pastry. It’s very easy to make, it tastes so much better and you know what is inside…
You already know my point of view on industrial food products… If you can avoid them it’s better. And if you make this recipe with your own pastry, you will probably have pastry leftover. Make a ball out of it, wrap with clingfilm and keep it in your fridge or in your freezer for a further use!
This recipe is perfect for an apricot and almond tart made in a 32×10 cm mold. If you choose a 24 or 26 cm diameter pastry ring, take 50% more of the ingredients quantities. You might say that it is hard to have 1,5 egg… That’s true 😉 In such case, you will take one egg and one egg yolk.
And finally, you can serve this tart with a vanilla ice cream. It will be delicious!
My professional De Buyer whisk,
My grandma’s rolling pin 😉
And this is it!
Shall we now?
The recipe, Chef!
Apricot and Almond Cream Tart
- 1 shortcrust or shortbread pastry
- 1 large egg
- 75 g sugar
- 30 g butter at room temperature
- 1 pinch of vanilla powder
- 65 g almond powder
- 5-6 big apricots
- Butter for the mold
- A few pistachios
Preheat your oven at 180 degrees.
Spread your pastry and place it in your buttered mold.
Make marks on the pastry with a fork.
Mix the egg and sugar until you get a white and foamy mixture.
Add the vanilla powder and soft butter. Mix.
Add the almond powder.
Pour and spread gently the mixture on your pastry.
Place your apricots cut in quarters.
Bake 30 to 35 minutes.
Let cool down on a grid.
Spread chopped pistachios.