Almond and apricot tart with brown sugar recipe
Softened butter is butter that has been left to warm up between 20 and 30°C and has been worked, giving it a supple texture.
This ingredient crops up over and over again in patisserie recipes and is very useful for greasing meat or poultry:
if spread evenly, it provides better protection against drying out compared to knobs of butter.
1 roll of puff pastry
1kg of apricots
125g of flaked almonds
80g of sugar candy
20g of icing sugar
The almond cream:
80g of ground almonds
80g of caster sugar
80g of softened butter
<strong>The almond cream.</strong>
Cream the softened butter and the caster sugar.
Next add the ground almonds and continue to beat gently.
Add the eggs one after the other and transfer to a clean dish.
Smooth the dough into a tin.
De-stone the apricots.
Pour the almond cream onto the dough.
Place the apricots over the top evenly, sprinkle the flaked almonds over the tart and cook for 40 minutes at 170°C.
¾ of the way through cooking, spread the sugar candy over the fruit.
After cooking, sprinkle with icing sugar.