Apricot – chantilly

Apricot – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
70g icing sugar
70g unsalted butter, diced
70g ground almonds
7 apricots, sliced
25g sugar
15g toasted almonds, roughly chopped

White topping

Quantity Ingredient
150ml chilled cream
1 tablespoon icing sugar

Method

  1. To make the base, follow the recipe for Shortcrust pastry, but do not bake. Preheat oven to 180°C.
  2. To make the colour topping, mix the icing sugar, butter and ground almonds using an electric mixer until smooth. Spread the mixture onto the upper part of the chilled pastry and arrange the apricot slices on top. Sprinkle with the sugar (use a little more if your apricots aren’t very sweet) and top with the chopped almonds. Bake for 20 minutes then set aside to cool.
  3. To make the white topping, beat the cream using an electric mixer until firm peaks form. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated.
  4. Spread the cream over the lower part of the apricot tart and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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