Apricot Tart with Vanilla Cream and Breton Shortbread

Ingredients

• 120 g Unsalted butter (softened at room temperature)
• 80 g Powdered sugar (sift before use)
• 100 g Almond flour (fine)
• 2 pcs Egg yolks (at room temperature)
• 150 g All‑purpose flour (sift before incorporation)
• 500 ml Whole milk (whole for richer flavor)
• 1 pcs Vanilla bean (use half, split lengthwise)
• 100 g Caster sugar (for the cream)
• 30 g Cornstarch (to thicken the cream)
• 30 g Butter (for the cream) (cut into cubes, cold)
• 200 g Mascarpone (divided: 50 g to loosen the cream, 150 g for finishing)
• 500 g Fresh apricots (halved, pits removed)
• 200 ml Water (for the syrup)
• 80 g Sugar (for the syrup) (granulated)
• 2 pcs Spices (cinnamon stick, star anise) (placed in a tea filter)
• 50 g Apricot jelly (for glazing, slightly warm)

Instructions

1. Soften the butter and incorporate the powdered sugar

   In a bowl, soften the butter at room temperature then add the sifted powdered sugar. Whisk with a whisk for a few seconds until you obtain a homogeneous, creamy mixture.

   Time: PT5M

2. Add almond flour and egg yolks

   Fold in the almond flour, then add the two egg yolks one at a time, mixing well after each addition.

   Time: PT3M

3. Incorporate the flour

   Sift the flour over the mixture and fold it in with a spatula using a cutting motion until the dough comes together.

   Time: PT2M

4. Form the tart circle and spread the dough

   Lightly butter the bottom of a 26 cm tart pan, line it with parchment paper, then place the dough. Using a spoon, spread the dough into an even, smooth layer.

   Time: PT5M

5. Chill the shortbread

   Place the pan in the refrigerator for 30 minutes so the shortbread firms up.

   Time: PT30M

6. Bake the Breton shortbread

   Preheat the oven to 170 °C. Bake the shortbread for 20 minutes until lightly golden.

   Time: PT20M

   Temperature: 170°C

7. Cool the shortbread

   Remove the shortbread from the oven and let it cool on a rack for 10 minutes.

   Time: PT10M

8. Heat the milk with the vanilla

   Pour the milk into a saucepan, add half of the split vanilla bean and bring to a boil over medium heat.

   Time: PT5M

9. Vanilla infusion

   Turn off the heat and let the vanilla infuse for 10 minutes.

   Time: PT10M

10. Prepare the egg‑yolk‑sugar mixture

    Separate the eggs, place the yolks in a bowl, add the granulated sugar and whisk until the mixture lightens.

    Time: PT3M

11. Incorporate the cornstarch

    Sprinkle the cornstarch over the yolk‑sugar mixture and stir quickly to avoid lumps.

    Time: PT1M

12. Mix the vanilla milk with the egg mixture

    Remove the vanilla bean from the milk, scrape the seeds into the milk, then pour the hot milk over the yolk‑starch mixture while whisking constantly.

    Time: PT2M

13. Cook the vanilla cream

    Return everything to the saucepan, cook over medium heat, stirring continuously with a whisk until thickened. As soon as the cream reaches a pancake‑batter consistency, let it boil for 10‑15 seconds.

    Time: PT8M

14. Incorporate the butter

    Remove the saucepan from the heat, add the cold butter cubes and mix until fully incorporated.

    Time: PT1M

15. Cool the cream

    Pour the cream into a container, cover with plastic film touching the surface and let cool completely (about 30 minutes).

    Time: PT30M

16. Prepare the apricot syrup

    In a saucepan, bring the water and sugar to a boil. Stir until fully dissolved.

    Time: PT5M

17. Poach the apricots

    Add the halved apricots (pitted) to the syrup, place the spices in an immersed tea filter, cover and let cool completely (about 30 minutes).

    Time: PT10M

18. Drain the apricots

    Once cooled, remove the apricots from the syrup and place them on a rack without overlapping.

    Time: PT5M

19. Mix the vanilla cream with mascarpone

    In a bowl, fold 50 g of mascarpone into the cooled vanilla cream with a whisk, then add the remaining mascarpone (150 g) and mix until smooth.

    Time: PT3M

20. Pipe the cream onto the tart

    Fill a pastry bag fitted with a large tip with the mascarpone cream. Pipe cream peaks along the edge of the shortbread, then a second row overlapping the first.

    Time: PT5M

21. Arrange the poached apricots

    Place the poached apricot halves in the centre of the tart, side by side, bringing them slightly together.

    Time: PT3M

22. Glaze the apricots with apricot jelly

    Gently warm the apricot jelly, brush it onto the apricots with a brush to make them shiny.

    Time: PT2M

23. Final rest before serving

    Let the tart rest in the refrigerator for 15 minutes so the cream stabilises before serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Powdered sugar: very fine caster sugar
• Instead of Almond flour: ground almonds
• Instead of All‑purpose flour: pastry flour
• Instead of Whole milk: 2% milk
• Instead of Vanilla bean: vanilla extract
• Instead of Caster sugar: superfine sugar
• Instead of Cornstarch: arrow‑root
• Instead of Butter (for the cream): margarine
• Instead of Mascarpone: ricotta (less rich)
• Instead of Fresh apricots: canned apricots, drained
• Instead of Sugar (for the syrup): cane sugar
• Instead of Spices (cinnamon stick, star anise): compote spice blend
• Instead of Apricot jelly: apricot jam

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Sieve or fine strainer
• Kitchen scale
• 26 cm tart pan
• Parchment paper
• Baking sheet
• Cooling rack
• Medium saucepan
• Pastry bag with large tip
• Kitchen brush
• Chef's knife
• Plastic wrap
• Tea filter (or small strainer)

Critical Steps — Do Not Skip

• Chill the shortbread in the refrigerator for 30 minutes before baking
• Bake the shortbread at 170 °C to achieve a golden crust without over‑drying
• Infuse the vanilla for 10 minutes for an intense flavor
• Thicken the cream without lumps (stir constantly)
• Fully cool the cream before adding the mascarpone
• Poach the apricots in the spiced syrup and let cool completely

Chef Tips from the Video

• Use very soft, room‑temperature butter for a lighter shortbread.
• Scrape the vanilla seeds directly into the milk for maximum aroma.
• Cool the cream with plastic wrap in contact with the surface to prevent a skin.
• If the dough sticks to your fingers, lightly dampen your hands with water.

Troubleshooting

Storage

Refrigerator: Store the tart covered with plastic wrap for up to 2 days.

Freezer: Not recommended; the mascarpone cream deteriorates.

Room temperature: Can stay at room temperature for up to 2 hours before softening.

Make-Ahead Tips

• The shortbread can be prepared the day before and kept refrigerated, uncooked.
• The mascarpone vanilla cream keeps for 24 hours refrigerated, covered.
• Poached apricots can be made ahead and stored in their syrup in the refrigerator.