Recipe for Éric Kayser’s exquisite Apricot-Pistachio Tart
It’s the season of sun-ripened fruits.
Éric Kayser shares his recipe for sweet shortcrust pastry to create a beautiful apricot tart with almond-pistachio cream.
The sweet shortcrust pastry forms the base of this dessert, releasing delicious buttery and slightly toasted aromas that elevate the filling.
- Shortbread dough: 90g butter. 35g powdered sugar. 20g caster sugar. 20g almond powder. 2g salt. 1 egg. 145g flour.
- Almond-pistachio cream: 75g butter. 75g caster sugar. 2 eggs. 75g almond powder. 1 tablespoon cornstarch ½ tablespoon rum. 40g pistachio paste.
- Topping: 1kg apricots. 30g chopped pistachios or powdered sugar.
- A drummer.
- Potholes.
- One pie ring for 8 people.
- A rolling pin.
- A horn.
- A pastry bag
- Dough rest: 2h in the refrigerator
- Blank baking: 15 min at 160°C
- Baking: 30 min at 160°C
Melt the butter in the microwave or soften it at room temperature for 1 hour.
Soften the butter in the mixer on the first speed.
Add the powdered sugar, granulated sugar, salt, and almond flour.
Once these ingredients are properly mixed, stop the mixer for a moment to scrape the bowl and bring everything back to the center.
Turn the mixer back on to the first speed and add the egg. It must be fully absorbed—this is important.
Add the flour and switch the mixer to the second speed. The mixture should become homogeneous.
Finish by kneading it a little by hand.
Scrape the bowl, shape the dough into a ball, and let it rest for 2 hours in the refrigerator.
You can prepare it in advance—it keeps well in the fridge for up to a week.
Weigh out 164g of dough. Roll it out with a rolling pin. The technique is to roll once on one side, then once on the other, to achieve a round shape.
Lightly butter your tart pan with a brush.
Carefully line the tart pan with the dough, repairing any cracks as needed.
Trim the edges with your rolling pin.
Prick the dough with a fork.
Place a piece of parchment paper on top.
Fill the tart with pie weights (or lentils) for blind baking.
Bake for 15 minutes at 150°C.
Mix the butter and sugar in the mixer.
Add the eggs one at a time.
Then add the almond flour.
And the starch (or cornstarch).
Stop the mixer and scrape the bowl.
Add a dash of rum.
Finally, mix in the pistachio paste.
Fill a piping bag with the almond-pistachio cream. Spread it on the tart base, starting from the edges.
Arrange the apricots as upright as possible.
Bake for 30 minutes at 160°C.
Sprinkle the tart with powdered sugar or crushed pistachios.
Enjoy!
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