Ingredients
- 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
Preparation
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Preheat the oven to 175°C (gas mark 5-6).
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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.
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Cut out a disk from the puff pastry. Bake it for 10 minutes to pre-cook it blind.
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Meanwhile, wash and pit the apricots. Cook them over the embers for 2 to 3 minutes.
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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.
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Melt the butter and brown sugar. Spread this mixture over the apricots using a brush. Bake again for a few minutes, until caramelized.
