This apricot and vanilla tart is a delight. Composed of a Breton shortbread with almonds, a bourbon vanilla cream and mascarpone, and delicious fresh apricots poached in a syrup flavored with gingerbread flavors. A subtle recipe for the greatest pleasure of your table ! It's up to you …
apricot and vanilla tart
- 26 cm diameter pie dish
Breton shortbread with almonds :
- 125 g cake flour
- 175 g butter
- 90 g icing sugar
- 2 egg yolks
- 80 g ground almonds
Poached apricots with spices :
- 700 g apricots
- 75 cl water
- 350 g caster sugar
- 1 vs. to s. gingerbread spice mix
Vanilla cream :
- 25 cl milk
- 60 g caster sugar
- 2 egg yolks
- 30 g cornflour
- 15 g butter
- 1 vanilla pod
- 350 g mascarpone
- pie topping
- For apricot and vanilla tart, start the Breton shortbread, Softening the butter. Add the icing sugar by sifting it beforehand, then mix the whole for a few moments with the whisk.
- Add the almond powder, then the egg yolks one by one, making sure to mix each time. Remove the whisk.
- Sift the flour over this preparation and mix using a spatula.
- Prepare a 26 cm diameter pie circle, greasing the inside with a small piece of butter. Place the circle on a baking sheet covered with baking paper.
- Spread the Breton shortbread preparation in the circle, using a spoon, for a surface as leveled and smooth as possible.
- Place the Breton shortbread in the refrigerator for 30 minutes, then bake it in a preheated oven at 170 ° C for about 20 minutes.
- For the vanilla cream, heat the milk over medium heat. Add the cut lengthwise half vanilla pod.
- Separate the egg whites and yolks. Pour the yolks into a container, then add the caster sugar. Mix the whole with a whisk.
- When the milk comes to a boil, stop the heat and let it steep for 10 minutes. Continue by adding the cornflour on the egg yolks and sugar, then mix.
- When the vanilla has infused, remove it from the milk and scrape the vanilla seeds using the tip of a knife, to put them in the milk for optimal flavor.
- Pour the milk over the egg yolk mixture. Mix and pour everything into the pan.
- Cook the cream over medium heat, stirring constantly with the whisk, until the cream thickens. Continue to boil for 10 to 15 seconds.
- Pour the vanilla cream into a container. Add the butter and blend it into the mixture. Cover with cling film and let the cream cool completely.
- Remove the Breton shortbread from the oven, and slide it on a wire rack in order to cool it down. Remove the circle immediately using a knife blade if necessary.
- For the apricots, mix the water and the sugar, then bring everything to a boil. Wash the apricots that you cut in half to remove the pit.
- After boiling, immerse the apricot mumps in the syrup, pour the spices in a tea strainer that you put in the syrup. Cover and let it cool completely.
- After cooling, drain the poached apricots on a wire rack without overlapping them.
- Take the vanilla cream and start by mixing it with a whisk with a bit of mascarpone to soften it. Add the remaining mascarpone to finish.
- Using a pastry bag fitted with a large tip, make peaks of vanilla cream, starting with the outside of the Breton shortbread.
- Then continue by making a second row overlapping the first.
- Place the poached apricot mumps in the center of the pie, close to each other.
- Finally, gently coat the apricots with lukewarm apricot jelly using a brush.
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