Apricot and Red Fruit Tart

Ingredients

• 122 g Unsalted butter (Softened into a paste (microwave or at room temperature))
• 80 g Powdered sugar (Sifted)
• 1 Egg (Whole, at room temperature)
• 222 g All‑purpose flour (Sift before use)
• 30 g Almond powder (Fine, unroasted)
• 150 g Dried beans (or cooking beans) (Used as weights for blind baking)
• 50 g Unsalted butter (softened) (Softened into a paste)
• 50 g Granulated sugar
• 50 g Hazelnut powder (Fine, unroasted)
• 2 Egg yolks (One whole yolk + half a yolk (≈ 1.9 yolks))
• 60 g Raspberry coulis (No added sugar if possible)
• 300 g Fresh apricots (Wash, dry, cut into slices and quarters)
• 200 g Fresh strawberries (Wash, dry, cut in half or into slices depending on size)
• 1 Lime (Zest and juice for the glaze)
• 100 g Apricot jam (Dilute with 30% water for the glaze)
• 30 ml Water (To dilute the jam)

Instructions

1. Prepare the almond shortcrust pastry

   Soften the butter in the microwave, place it in a bowl, add the sifted powdered sugar, mix, incorporate the egg, then the flour and almond powder. Form a ball, wrap it in cling film and refrigerate for 2 hours.

   Time: PT2H15M

2. Roll out the dough and form the tart base

   On a floured work surface, flatten the dough to 3 mm thickness with a rolling pin, place it in a 22 cm tart ring, form a one‑centimeter edge, trim the excess and place a strip of dough around the edge. Refrigerate for 1 hour.

   Time: PT30M

3. Blind bake the tart base

   Preheat the oven to 165 °C. Line the base with parchment paper, place dried beans (or cooking beans) on top and bake for 12 minutes. Remove the weights and the paper, let cool on a rack.

   Time: PT12M

   Temperature: 165°C

4. Prepare the hazelnut‑raspberry cream

   Soften 50 g of butter, add 50 g of granulated sugar, incorporate 2 egg yolks, then 50 g of hazelnut powder and finally 60 g of raspberry coulis. Mix well until a smooth consistency is achieved.

   Time: PT10M

5. Bake the cream in the base

   Pour the cream over the pre‑baked base, smooth the surface and bake at 160 °C for 20 minutes. The cream should remain slightly sticky in the center.

   Time: PT20M

   Temperature: 160°C

6. Cool and unmold the tart

   After baking, let the tart sit on the rack for 15 minutes, then remove the central ring. Transfer the tart to a serving plate.

   Time: PT15M

7. Prepare the fruit

   Wash the apricots and strawberries in cold water, dry them. Slice the apricots into thin slices then quarters, halve or slice the strawberries depending on size.

   Time: PT15M

8. Glaze the fruit

   Gently heat 100 g of apricot jam with 30% water (30 ml) until it melts without boiling. Brush the fruit with a brush to protect it from oxidation and add shine.

   Time: PT10M

9. Final assembly and serving

   Arrange the apricot slices around the edge, the quarters in the center, then add the strawberries. Finish with a drizzle of lime juice for freshness. Serve immediately or keep refrigerated.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Egg: Egg replacer (linseed)
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Almond powder: Ground almonds
• Instead of Dried beans (or cooking beans): Dried chickpeas, Rice
• Instead of Unsalted butter (softened): Margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Hazelnut powder: Ground hazelnuts
• Instead of Egg yolks: Unsweetened condensed milk
• Instead of Raspberry coulis: Raspberry puree
• Instead of Fresh apricots: Nectarines
• Instead of Fresh strawberries: Raspberries
• Instead of Lime: Yellow lemon juice
• Instead of Apricot jam: Apricot compote

Equipment Needed

• Mixing bowl
• Wooden spatula
• Microwave (optional)
• Rolling pin
• Cling film
• 22 cm tart ring
• Parchment paper
• Baking sheet or tart stone
• Chef's knife
• Kitchen brush
• Cooling rack
• Oven
• Kitchen scale
• Whisk (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use very cold butter for the dough to achieve a perfect shortcrust texture.
• Sift the flour and almond powder together for an even distribution.
• For a stronger flavor, add a teaspoon of vanilla extract to the cream.
• Lightly dust the fruit with powdered sugar before serving for a sparkling effect.

Troubleshooting

Storage

Refrigerator: Keep the tart covered with cling film for up to 2 days in the refrigerator.

Freezer: Not recommended; the texture of the cream and fruit deteriorates.

Room temperature: Consume within 2 hours of plating.

Make-Ahead Tips

• Prepare the shortcrust pastry the day before and keep it refrigerated.
• Blind bake the base and the cream the day before; gently reheat before assembly.
• The jam glaze can be prepared ahead of time and kept refrigerated.