Apricot fine tart

Thin tart with apricots St Mamet

Ingredients

1 box of 820g of St Mamet apricots

1 puff pastry

A few slivers of pistachios

 

For the pistachio cream:

50g of butter at room temperature

50g of pistachio powder

20g of sugar

1 egg

Preparation

Pistachio cream

Mix the butter and the sugar, add the egg, then the pistachio powder. If you can't find pistachio powder in the shops, just blend 50g of pistachio. Once the mixture is thick, the cream is ready.

Assembly

Take out your pie crust and place it in your dish. Top your pie crust with the pistachio cream and then arrange the apricots. Fold the pastry over the fruit, tightening the edges a little.

Arrange the pistachio slivers on top.

Cooking

Bake for 20 to 25 minutes at 180 degrees.

To make this recipe you will need :

Apricot

Saint Mamet - Preserved Apricot 

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