Apricot and vanilla tart

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.