Apricot and almond cream slice on puff pastry
French Cooking Academy · ♥ 1.3K likes · 26.1K views · 15 min video
Read about apricots in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 sheet pre-made pre-rolled puff pastry
- 500 g fresh apricots
- 2 tbsp sugar
- 100 g sugar
- 100 g ground almonds
- 100 g butter
- 80 g eggs
- 1 tbsp flour
Bring everything to room temperature, including the eggs; soften the butter until it can be creamed with a spatula, here 8 seconds in the microwave.
Cream the butter with a spatula, add all the sugar and mix until creamy.
Weigh the beaten eggs and add 80 g gradually, mixing slowly with a whisk without incorporating too much air; cold eggs make the mixture split.
Mix in the ground almonds, then a tablespoon of flour; refrigerate.
Almonds and the tablespoon of flour
Line a baking sheet with baking paper; unroll the defrosted puff pastry onto it and fold up the edges to make a border that serves as the tin.
Folding a pastry border on the baking sheet
Spread the almond cream in the middle with a metal spatula, not going too far toward the edges.
Filling with almond cream and apricots
Arrange the apricot quarters skin side down, leaving space so they do not stop the almond cream cooking; sprinkle sugar on the apricots and on the pastry edges.
Bake about 35 minutes (30 to 40 depending on the oven) until the almond cream is well puffed and cooked.
- 3 tbsp apricot jam
- 2–3 tsp hot water
Glaze: mix the apricot jam with the hot water, warmed in the microwave to a syrupy texture; brush generously over the hot tart until shining.