A thin, crispy, and golden summer tart, topped with slightly caramelized melting apricots. Almond flour absorbs the fruit juices while maintaining the simple and classic spirit of the dessert.
Ingredients
- 1 piece all-butter puff pastry
- 500 g ripe but firm apricots
- 40 g almond flour
- 40 g light cane sugar
- 20 g unsalted butter
- 2 tbsp apricot jam
- 1 pinch fine salt
Method
- Preheat the oven to two hundred degrees, using convection if possible, until it is very hot.
- Unroll the very cold puff pastry onto a baking sheet with its parchment paper, then prick it with a fork, leaving a border intact so it puffs up slightly.
- Sprinkle the center with almond flour in a thin, even layer, with a small pinch of salt to awaken the flavor of the fruit.
- Rinse and dry the apricots, open them, remove the pits, then cut the halves into smooth, even slices.
- Arrange the apricots on the dough in a tight rosette, skin side down or slightly angled, to obtain a generous and harmonious surface.
- Sprinkle with light cane sugar and dot with small pieces of butter, then bake until the pastry is well browned, crisp on the edges, and the apricots begin to caramelize.
- Gently warm the apricot jam until it becomes fluid, then brush the still-hot tart to give it a light shine.
- Let cool slightly on the baking sheet for a few minutes, just enough time for the juice to stabilize and the pastry to remain clean, then serve warm or at room temperature.
Nutrition
Per serving
- Energy
- 300.1 kcal
- Protein
- 5.35 g
- Carbohydrate
- 39.1 g
- Fat
- 14.8 g
- Fibre
- 4.3 g
- Calcium
- 27.32 mg
- Iron
- 0.35 mg
- Magnesium
- 27.32 mg
