Almond and apricot tart with brown sugar recipe
Some history
Softened butter is butter that has been left to warm up between 20 and 30°C and has been worked, giving it a supple texture. This ingredient crops up over and over again in patisserie recipes and is very useful for greasing meat or poultry: if spread evenly, it provides better protection against drying out compared to knobs of butter.
Ingredients
- 1 roll of puff pastry
- 1kg apricots
- 125g flaked almonds
- 80g sugar candy
- 20g icing sugar
- 80g ground almonds
- 80g caster sugar
- 80g softened butter
- 2 eggs
Preparation
Stone the apricots.
The almond cream: cream the softened butter and the caster sugar.
Next add the ground almonds and continue to beat gently.
Add the eggs one after the other and transfer to a clean dish.
Roll out the dough in a mould.
Pour the almond cream onto the dough.
Place the apricots over the top evenly, sprinkle the flaked almonds over the tart and cook for 40min at 170°C.
¾ of the way through cooking, spread the sugar candy over the fruit.
After cooking, sprinkle with icing sugar.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.