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Apricot and Red Fruit Tart
A summer tart made with almond shortcrust pastry, filled with a silky raspberry‑hazelnut cream and decorated with fresh apricots, strawberries and a light apricot jam glaze. Ideal for 6 to 8 servings.
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Critical Success Points
- • Soften the butter to the right consistency before incorporating it into the dough.
- • Observe the refrigeration resting time (2 h then 1 h).
- • Blind bake the base to prevent it from collapsing.
- • Do not overbake the hazelnut‑raspberry cream so it remains slightly sticky.
- • Apply the fruit glaze just before serving to avoid oxidation.
Safety Warnings
- • Handle the hot oven (165 °C and 160 °C).
- • Melted butter and hot coulis can cause burns.
- • Use the knife carefully when cutting the fruit.
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