Apricot‑Rosemary Tart

Ingredients

• 150 g T55 Flour (Sift before use)
• 150 g Almond meal (Divided: 50 g in the dough, 100 g for the almond cream)
• 180 g Unsalted butter (Cold, cut into cubes)
• 50 g Powdered sugar (For the dough)
• 2 units Egg (1 for the dough, 1 for the almond cream)
• 1 pinch Fleur de sel (Enhances the dough's flavor)
• 80 g Granulated sugar (For the almond cream)
• 80 g Unsalted butter (for the almond cream) (Softened, at room temperature)
• 7 units Fresh apricots (Medium, fully ripe; 4‑5 for decoration, the rest for the compote)
• 1 tablespoon Fresh rosemary (Coarsely chopped)
• 100 ml Water (For the compote)
• 20 g Sugar (optional, if no almond cream) (Add to the compote if you omit the almond cream)
• 100 ml Heavy cream (For the finishing whipped cream)
• 10 g Powdered sugar (whipped cream) (To sweeten the whipped cream)

Instructions

1. Prepare the sweet pastry

   In the robot's bowl, place the cold butter cubes, the powdered sugar and mix until a sandy consistency is achieved. Add the egg, then the T55 flour, almond meal and the pinch of fleur de sel. Mix until the dough forms a homogeneous ball.

   Time: PT10M

2. Chill

   Form a ball, wrap in plastic film and place in the refrigerator for 1 hour so the fat solidifies.

   Time: PT1H

3. Roll out and line the pan

   Remove the dough, let rest 15 minutes at room temperature, then roll out to 4 mm thickness. Fit the 22 cm tart pan with the dough, cut off the trimmings and form strips for the edges. Refrigerate again for 1 hour.

   Time: PT15M

4. Cool the dough

   Leave the lined dough in the refrigerator for an additional 1 hour so it keeps its shape during baking.

   Time: PT1H

5. Blind bake the tart base

   Preheat the oven to 180°C. Prick the base with a fork, cover with parchment paper and baking weights (dry beans). Bake for 15 minutes, then remove the paper and weights and lower the temperature to 160°C.

   Time: PT15M

   Temperature: 180°C

6. Prepare the almond cream

   In a bowl, mix the sugar, almond meal, softened butter and the egg until a smooth cream is obtained (about 5 minutes).

   Time: PT5M

7. Final bake with the almond cream

   Pour the almond cream over the pre‑baked base, spread evenly and bake at 160°C for 15 minutes until the surface is lightly golden.

   Time: PT15M

   Temperature: 160°C

8. Prepare the apricot‑rosemary compote

   Wash, pit and cut the apricots into pieces. In a saucepan, place the pieces, 100 ml water, the tablespoon of rosemary and let simmer at a gentle boil for 10 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until a smooth compote is achieved. (Add 20 g sugar if the almond cream was omitted.)

   Time: PT17M

9. Cool the tart base

   Take the tart out of the oven and let rest at room temperature for 30 minutes so the almond cream stabilises before assembly.

   Time: PT30M

10. Assemble the tart

    Lightly grate the top of the tart with a micro‑plane. Spread the apricot‑rosemary compote using a spatula. Arrange the fresh apricot slices on top, add small dollops of whipped cream and sprinkle a few fresh rosemary leaves for decoration.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g