Apricots, fresh or canned, are neatly arranged on a bed of cold vanilla pastry cream. Tart shell and apricots baked until it's a beautiful golden brown. Glazed with an apricot coating to keep it nice and fresh. Serves 5 to 6.
| Apricot Tart-22cm |
|
Ingredients Required: Apricot Tart-22cm
Preparation Instructions: Apricot Tart-22cm
| Roll out the sugar dough and line a 22-centimeter
tart ring with the dough. Trim the edges smooth with a small knife. |
| With a spatula spread the pastry cream evenly across
the bottom of the shell. |
| Place the drained apricot halves evenly across the
bottom of the tart. With the flat of your hands press them all down
into the pastry cream slightly. |
| In a preheated 400°(F) oven bake the tart until a slight amount of browning happens. |
| Heat the apricot glaze till it boils. Brush onto
the finished tart after it cools. Chill before slicing. |
| If fresh apricots are used you should blanche the
cleaned and pitted halves in a diluted sugar syrup. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
Main Menu
Large Tarts (13)
