Char-Roasted Apricot Tart


  • 1 kg of apricots
  • 1 pure butter puff pastry
  • 1 knob of butter
  • 10 g of brown sugar

For the almond cream

  • 50 g of softened butter
  • 50 g icing sugar
  • 50 g eggs
  • 50 g of almond powder


  1. Preheat the oven to 175°C (gas mark 5-6).

  2. Prepare the almond cream: mix the softened butter with the icing sugar and then the eggs. Add the almond powder. Mix well and set aside in the refrigerator.

  3. Cut out a disk from the puff pastry. Bake it for 10 minutes to pre-cook it blind.

  4. Meanwhile, wash and pit the apricots. Cook them over the embers for 2 to 3 minutes.

  5. Out of the oven, spread the almond cream on the tart base. Return to a hot oven for 5 minutes. Then arrange the sliced ​​braised apricots harmoniously on the tart.

  6. Melt the butter and brown sugar. Spread this mixture over the apricots using a brush. Bake again for a few minutes, until caramelized.

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