For a 24 cm diameter tart,
The Sweet Shortcrust Pastry :
- 200 gr flour
- 125 gr softened butter
- 50 gr sugar
- 40 gr egg
- 1 tsp salt
In a large bowl, gather the powders. Add the butter (softened) and mix with the fingers until you get a sandy texture. Then add the egg.
Knead quickly (2 or 3 movements) then reserve in plastic film in the fridge for 1 hour.
The Almond Cream :
- 40 gr ground almonds (previously roasted)
- 40 gr butter
- 40 gr icing sugar
- 25 gr egg
In a large bowl, combine the almonds, the butter and the icing sugar. Then add the egg and beat until homogeneous. Reserve.
The Vanilla Diplomate Cream :
- 200 gr milk
- 2 egg yolks
- 50 gr sugar
- 15 gr flour
- 5 gr corn starch
- 3 gr gelatin (1,5 sheet)
- 1/2 tsp powdered vanilla
- 200 gr cream
Prepare a pastry cream.
Hydrate the gelatin in cold water.
Beat the yolks and the sugar, then add the flours.
Heat up the milk with the vanilla in a pan. When hot pour it over the previous mixture. Whip quickly, then pour it back in the pan. Cook over gentle heat until it thickens.
Add the gelatin (drained), mix and pour in large container. Cover with plastic film (on the surface) and place in the fridge.
The Poached Abricots :
- 600 gr apricots (cored)
- 100 gr sugar
- 600 gr water
- verbena (fresh or verbena for infusion)
Clean and core the apricots.
Bring to boil the water and the sugar, then allow the verbena to infuse for 5 minutes. Bring to boil again. Put the apricots in the hot water and poached for 30 seconds to 3 minutes (according the maturity of the fruits). It might be clever to test the cooking time before on one fruit.
The Assembly :
Roll out the dough 3 mm thick, put it in a 24 cm tart pan (here, a tart ring), prick the dough with a fork, cover with baking paper and some ceramic balls (or beans). Put in preheated oven for about 15 minutes...
Then remove the tart ring, spread the almond cream (easier with a pastry bag). Then put back in the oven for 10 to 15 minutes more. Allow to cool down.
Achieve the diplomate cream.
It's kind of tricky here. Try to make this step when the pastry cream is not totally set.
Take the pastry cream out of the fridge.
Whip the cream...
Beat the pastry cream in a large bowl in order to softened it. Then fold the whipped cream delicately into it.
Spread the diplomate cream over the shortcrust pastry, level it.
Arrange nicely the slice of apricots over the diplomate cream. Brush the apricots with a neutral glaze (prevents the oxidation). Decorate as you want, I did it with caramelized almonds and I also put jellied apricot cubes.
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