Apricot and Candied Ginger Tart in the Style of Philippe Conticini

Ingredients

• 100 g unsalted butter (softened)
• 65 g powdered sugar
• 20 g almond flour
• 1 pinch salt
• 0.5 vanilla bean (seeds and pod)
• 1 tsp yellow lemon zest (finely grated)
• 1 egg (large)
• 160 g all-purpose flour
• 125 ml semi-skimmed milk
• 0.5 egg yolk (about 1 large yolk)
• 20 g sugar
• 5 g cornstarch
• 5 g flour
• 12 g butter (for pastry cream) (cut into cubes)
• 40 g softened butter (for almond cream)
• 45 g whole blanched almonds (to toast then grind)
• 35 g pastry cream (prepared) (reserved)
• 40 g powdered sugar (for almond cream)
• 10 g dark rum (≈ 10 ml)
• 10 g beaten egg (≈ ½ tbsp)
• 250 g fresh rhubarb (peeled and cut into large pieces)
• 80 g sugar (for rhubarb)
• ½ fresh lemon juice (about 1 tbsp)
• 20 ml water
• 1 pinch sea salt
• 1.5 gelatin sheets (rehydrated)
• 8 g candied ginger (finely sliced)
• 15 ripe apricots (about 300 g, halved and cut into thirds)
• 60 g brown sugar
• 30 g simple syrup (water + sugar) (prepared in advance)
• 10 g toasted chopped almonds (about 1 tbsp)
• 2 sprigs fresh mint (for garnish)
• few grams powdered sugar (for finishing) (for dusting)
• 2-3 pieces candied ginger (for garnish) (in pieces)

Instructions

1. Prepare the Sweet Pastry Dough

   In the mixer bowl, cream the softened butter with the powdered sugar until pale. Add the lemon zest, vanilla seeds and pod, then the almond flour. Mix with the flat whisk. Incorporate the egg, salt and finally the flour. Form a ball, wrap in plastic film and refrigerate for 2 h.

   Time: PT15M

2. Dough Rest

   Leave the dough chilled for 2 hours, then remove it to roll out.

   Time: PT2H

3. Lining and Quick Chilling

   On a lightly floured surface, roll the dough to 3 mm thickness. Place it in a 22 cm tart pan, gently press the edges, then chill in the freezer for 10‑15 min.

   Time: PT15M

4. Blind Bake the Crust

   Preheat the oven to 180°C. Bake the crust for 15 minutes, without fully browning (blind bake).

   Time: PT15M

   Temperature: 180°C

5. Prepare the Pastry Cream

   Heat the milk with the vanilla pod and seeds, bring to a boil then let steep for 10 minutes. Meanwhile, whisk the egg yolk with the sugar until the mixture lightens, add the cornstarch and the small amount of flour. Pour the hot milk in two batches into the mixture, whisking between additions. Return everything to the saucepan, cook over medium heat, stirring until thickened. Remove from heat and stir in the cubed butter. Cover directly with plastic film and refrigerate for 30 minutes.

   Time: PT20M

6. Toast the Almonds

   Spread the whole almonds on a baking sheet and bake at 140°C for 38 minutes, until golden and fragrant. Let cool completely.

   Time: PT38M

   Temperature: 140°C

7. Grind the Almonds

   In a food processor, grind the cooled almonds until a very fine powder forms. Reserve 2 tsp coarsely ground almonds for garnish.

   Time: PT10M

8. Prepare the Almond Cream

   In a bowl, mix the fine almond flour with the softened butter. Add 35 g pastry cream, then the powdered sugar. Incorporate the dark rum and finally the beaten egg. Mix well until homogeneous.

   Time: PT15M

9. Bake the Almond Cream

   Spread the almond cream over the pre‑baked crust using a pastry bag, smooth the surface. Bake at 140°C for 15 minutes until lightly colored.

   Time: PT15M

   Temperature: 140°C

10. Prepare the Rhubarb and Ginger Compote

    Wash, peel and cut the rhubarb into large pieces. In a saucepan combine rhubarb, sugar, lemon juice, water and salt. Cook over medium heat for 20 minutes, stirring regularly until thickly reduced. Remove from heat, add the finely sliced candied ginger and the rehydrated gelatin, stir until fully dissolved.

    Time: PT20M

11. Roast the Apricots

    Cut the apricots into thirds, leaving the halves attached at the base, remove the pits. Arrange the pieces on a sheet, generously sprinkle with brown sugar. Bake at 150°C for 10 minutes. Let rest 15 minutes on absorbent paper, then reassemble the whole fruit.

    Time: PT30M

    Temperature: 150°C

12. Assemble the Tart

    Spread the rhubarb‑ginger compote evenly over the almond cream base. Arrange the roasted apricots on top. Use a kitchen torch to lightly caramelize the apricot edges. Brush the fruit with a drizzle of warm simple syrup. Sprinkle toasted chopped almonds, powdered sugar and garnish with mint sprigs and candied ginger pieces.

    Time: PT15M

13. Rest Before Serving

    Let the tart rest for 30 minutes in the refrigerator so the flavors stabilize.

    Time: PT30M

Nutrition Facts

Calories

480

Protein

6 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g