Apricot tart - Andros Chef

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Apricot tart

A creation of 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.

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

Apricot high fruit compote

Andros Chef apricot high fruit compote has a bright orange colour and a texture easy to use in verrines or in gelified inserts with large fruit chunks. It has a perfect sweeten flavour with a hint of acidity typical of the Bergeron apricot variety at full maturity. Apricots are transformed in our plant in France. Packed in 1kg flexible bag.

Discover our products range High fruit compote

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.

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