This tonka apricot tart manages to use the delicate apricots in a dessert that lets them shine, especially combined with the tonka bean which is an amazing spice to use in desserts.
You will also need 80g apricot jam for the first layer and a handful of almond slices for topping
Vanilla sauteed apricots:
8-10apricots(halved, pits removed)
15glemon juice
30gorange juice
40gwhite sugar
1/2vanilla bean(seeds removed)
Makes: 18cm18 x 18cm round
Instructiuni
Pate sucree:
Mix the butter with the sugar in a bowl for 1-2 minutes.
Add the vanilla and egg and give it a good mix.
Stir in the almond flour, followed by the all-purpose flour and salt and mix just until the dough looks even.
Shape it into a ball then wrap it in plastic wrap and refrigerate for a few hours, preferably over night to set.
Once chilled, roll the dough into a thin sheet then cut small pieces and use them to make your tartlet shells by placing the dough into tartlet rings.
Work the dough quickly to prevent it from warming up. If it's too warm, keep it in the fridge then work it again.
Once your shells are ready, place them in the fridge for 30 minutes to set.
Bake in the preheated oven at 170°C for 12-15 minutes or until slightly golden brown.
Allow to cool down in the tray then remove the rings and place aside until needed.
Allow the crust to cool down then spread a thin layer of apricot jam on the bottom of the crust and place in a pan lined with baking paper.
Almond cream:
Mix the butter with the sugar for 2 minutes until slightly pale.
Stir in the egg yolks and mix well, then add the almond flour, followed by the cornstarch, tonka beans and vanilla extract. Mix well.
Transfer the cream in a pastry bag fitted with a round nozzle then pipe it into the tart crust/shell, over the layer of apricot jam. Don't overfill the crust as the almond cream tends to rise as it bakes.
Sprinkle a few almond slices on top and continue to bake the tart at 170°C for 15 minutes or until golden brown.
Allow to cool down in the tray.
Vanilla sauteed apricots:
Combine the lemon juice, orange juice, sugar and vanilla in a saucepan. Bring to a boil.
Add the apricots and cook for 2 minutes, making sure to coat the apricots evenly in the syrup.
Remove from heat and use them to finish off the tart, arranging them over the almond cream.