Apricot frangipane tartlets
Makes 6 tartlets for dessert – 60 minutes
[the tarts will keep in the freezer for at least a month - defrost them overnight]
For the shortcrust pastry:
300 grams plain flour
150 grams softened butter
½ teaspoon salt
80 millilitres cold water
Mix flour and salt in a bowl. Add the butter and incorporate it using the fingers.
Mix in the water with a wooden spoon. Roll out and use it to line six tartlet tins.
For the almond filling:
40 grams caster sugar
2 egg yolks
1 egg
30 millilitres semi-skimmed milk
1 drop vanilla essence
2 tablespoons cornflour
40 grams powdered almonds.
In a saucepan. Whisk the egg yolks and sugar until the mix turns pale.
Add the milk little by little, continually whisking.
Add the cornflour and whisk over a moderate heat until the mix thickens.
Stir in the powdered almonds, the vanilla and the extra egg.
Whisk until homogenous.
Add the apricots to finish:
240 grams fresh apricots, halved and stoned (or a tin if out of season)..
Arrange the half-apricots in the pastry tarts. Cover with the almond mix.
Bake at 180°C for 30 minutes.
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