Ingredients: For a rectangular tart (30×11 cm in diameter)
Sweet pie crust:
175 g of unsalted butter
45 g almond powder
290 g flour
120 g icing sugar
3 g of salt
70 g eggs
Almond cream:
70 g of unsalted butter
90 g of almond powder
8 g of custard powder or cornstarch
70 g icing sugar
1/2 vanilla pod
50 g eggs
Gilding:
1 egg yolk
1 teaspoon of liquid whole cream
Apricot compote:
280 g pitted apricots
1 tablespoon lemon juice
30 g of honey
30 g sugar
4 g pectin
Whipped vanilla ganache:
1 sheet of halal bovine gelatin (3 g)
350 g of whole liquid cream with 30% fat
80 g of white chocolate such as Barry or Valrhona
1 vanilla pod
The filling:
Fresh apricots
Citrus Calissons
apricot and calisson tart recipe
Preparation :
Whipped ganache (to be made the day before):
Soak the gelatin in a large volume of cold water.
Melt the chocolate in a bain-marie then heat 100 g of cream in a saucepan with the scraped vanilla pod with the seeds.
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