Puff pastry and apricot tart
Who said that in summer the oven does not turn on? Here are some brave people who dare with everything, turn on the oven in summer and cook a cake in a saucepan.
The sweet contrast of the cream with the acid of the apricot, the crunch of the puff pastry and the fine texture of the cream will enchant you. We are big fans of combining fruit with pastries and today we have brought you an ideal aftertaste to take as a gift if you are invited to a meal with friends or family.
Ingredients
- 1 sheet of round puff pastry
- 160 g of ground almonds
- 100g icing sugar
- 20g cornstarch
- 2 eggs L
- 5 apricots
- 140 g of unsalted butter point ointment
- 100 ml whipping cream
- Peppermint
Preparation
- First of all we are going to bake the puff pastry, for this we need a round puff pastry sheet. Butter and flour a low pan Infinity of 28 cm. We place the sheet in the pan, fold the edges and put parchment paper on it. We cover the entire surface of the paper with dried vegetables to prevent the puff pastry from puffing up.
- Preheat the oven to 200ºC and bake the puff pastry for 20 minutes.
- After the time, we remove the paper and the legumes and let cool while we prepare the almond cream.
- In the electric mixer or in a bowl, add the ground almonds, the sugar and the cornstarch, mix for 30 seconds and add the eggs, the cream and the softened butter. We beat well with the help of the balloon rods and that's it.
- Pour the cream into the puff pastry. Wash and cut the apricots in half and place on top of the cream.
- Lower the oven temperature to 180ºC and bake for 30 minutes. Remove from the oven, let cool for 5 minutes and unmold.
- To serve this afternoon we can sprinkle icing sugar and decorate with mint leaves.
Photographs and recipe by MJ .
