Apricot tart

Ingredients

Sweet dough

130 g Flour
52 g Sugar
15 g Almond powder
1 g Salt
75 g Cold butter
25 g Whole eggs

Hazelnut cream

75 g Softened butter
75 g Sugar
75 g Hazelnut powder
75 g Egg
100 g IQF apricots

Apricot mousse

187 g Apricot puree
82 g Sugar
43 g Gelatine mass
187 g Whipped cream

Apricot glaze

250 g Apricot puree
250 g Neutral glaze
75 g Gelatine mass

Assembly

120 g Apricot high fruit compote

Apricot high fruit compote

This apricot compote is made from carefully selected apricots sourced from France and Spain, with part of the fruit processed in our Andros facilities close to the growing areas. It stands out for its attractive orange colour, smooth and easy-to-use texture, and generous fruit pieces. Its flavour combines the sweetness of ripe apricots with a delicate touch of acidity typical of Bergeron-type apricots, providing balance and freshness. An ideal solution for verrines, inserts and pastry creations seeking a true fruit presence.

Discover our High fruit compote product range

Preparation steps

1. Sweet dough

Mix all powder together with cold butter. Once a mealy texture is obtained, add whole eggs and stir until the dough is homogeneous. Line the dough in a tart mould of 16 cm diameter. Bake for 10 minutes at 150°C.

2. Hazelnut cream

Mix the butter and sugar until a creamy texture is obtained. Add the hazelnut powder then add eggs and the frozen apricots last. Pipe in the cooked dough then bake 15 minutes at 150°C.

3. Apricot mousse

Heat the sugar with apricot puree. Add the melted gelatine. Allow to cool down at 28°C then add the whipped cream. Pour the mousse in a ring of 14 cm diameter and freeze.

4. Apricot glaze

Heat the fruit puree with neutral glaze then add the melted gelatine. Keep in the refrigerator overnight.

5. Assembly

Pour the apricot high fruit compote on the tart, above the cooked hazelnut cream. Coat the mousse ring with apricot glaze at 35°C. Put the ring on the tart. Decorate with whipped cream and chopped hazelnuts.

A creation by

Rémi Bouiller

Rémi is a young veteran of the Paris pastry scene, he offers modern and refined desserts at Kreme Salon de Thé in Paris. His love for natural products makes him an ideal Andros Chef’s collaborator. He has taking part of the amazing serie “Best professional pastry chefs” on M6 network’s.

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