Apricot tartlet with almond cream
Apricots and almonds are a perfect match. The skin is soft and slightly furry, but they can be eaten without having to be peeled. They taste sweet too without being too juicy.
- 400 gr sweet shortcrust pastry - pate sablee sucrée
- 250 gr almond cream room temperature
- 500 gr small apricots
- 2 tbsp apricot jam or jelly
- Toasted almonds whole or slices
- Soft butter for the mould
- Icing sugar for the mould
Prepare the crust
Brush 4 x 10 cm diameter tartlet moulds with butter and coat with a thin layer of icing sugar. Refrigerate.
Roll out the shortcrust dough to 1-2 mm on a lightly floured working surface. Cut 4 discs of 15 cm.
Cover the bottom of each tartlet mould and gently press with your finger so the dough adheres the sides.
Trim the excess dough with a knife at the top of the rim.
Prick the bottom of the tartlet lightly and refrigerate for 30 minutes.
Prepare the filling
Wash and cut the apricots in half and remove the stones.
Use a piping bag with a nozzle N7 to divide the almond cream equally into the 4 tartlets.
Arrange the halved apricots on the cream.
Calories: 383kcalCarbohydrates: 73gProtein: 9gFat: 7gSodium: 488mgFiber: 4gSugar: 16gVitamin A: 2428IUVitamin C: 13mgCalcium: 29mgIron: 4mg