Cream Apricot Tart

Ingredients of Cream Apricot Tart:

Cream Apricot Tart Recipe
Puff pastry: 1 roll
Egg: 1
Butter: 100g
Powdered sugar: 70g
Ground almonds: 70g
Heavy cream: 100g
Corn flour coffee: 1 tsp.
Apricots (ripe): 12
Rosemary: 1 sprig
Granulated sugar: 1 tbsp.

Preparation method of Cream Apricot Tart:

Preheat oven thermostat 7 (210 °).
Butter a pie. Garnish with the pastry and prick the bottom with a fork. Book fees.
Put the butter in pieces, sugar, almond powder, cornstarch, whole egg and cream in the bowl of a mixer. Rotate until a smooth cream.
Open the apricots in half, remove the pits.
Spread the almond cream into the pie shell. Place the apricots on top, rounded side underneath. Press them lightly into the cream.
Sprinkle with granulated sugar and sprinkle with rosemary leaves.
Bake for 20 min.
Remove tart from oven and let cool.
Turn out and serve with vanilla ice cream.

Serving:

1-2 people.

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