FRENCH APRICOT TART | CRÈME PÂTISSIÈRE | Step by step recipe| Best and delicious.

Hi,
I love french cuisine! French desserts... bake...
I have a lot of ripe and sweet apricots, so it's time to make tart!
ALL INGREDIENTS:
▫️SWEET SHORTCRUST PASTRY:
100 g unsalted butter
200 g flour
50 g ground almond
60 g icing sugar
1 egg
1 pinch of salt

▫️CRÈME PÂTISSIÈRE:
400 ml milk
50 g icing sugar
1 teaspoon vanilla sugar
2 egg yolks
2 tbsp flour

APRICOTS

INSTRUCTIONS:
Step 1. The shortcrust pastry.
Add the cold butter to the flour and rub it with your fingertips.
Add the icing sugar, ground almond and salt. Mix it.
Add 1 egg. Knead with the palm of your hand until completely smooth.
Transfer it to the fridge for 1,5 hours.

Step 2. The cream.
Whisk the egg yolks with the icing sugar until the mixture becomes pale in colour, then quickly mix in the flour.
Bring the milk to the boil.
Add the boiled milk to egg constantly stirring. Pour everything back into the saucepan while mixing continuously.
Cook over a very low heat, whisking until the cream has thickened. Remove the saucepan from the heat and pour the cream into a bowl.
Let it cool down.

Step 3. Apricots.
Cut the apricots in half and remove the pit.
Sprinkle apricots on top with sugar and vanilla sugar.
Bake it for about 10-15 min at 160 C (320F).

Step 4. Bake.
Roll out the dough between sheets of baking paper.
Transfer the dough into the baking dish.
Prick the dough with the fork and bake it for 15 min at 160 C (320F) with convection until the golden brown.
Let it cool.

Make the tart.
Refrigerate tart for 20 min before serving.
Enjoy!

#tart #frenchtart #apricots

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