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Flaky Apricot Tart with Almond Milk Cream
A homemade puff pastry tart filled with a silky almond‑milk pastry cream, honey‑poached apricots, and a light apricot jam glaze, topped with crunchy pistachios.
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Critical Success Points
- • Do not leave the apricots in the boiling syrup to prevent them from disintegrating.
- • Thicken the pastry cream properly without boiling it for too long.
- • Blind bake the base until golden to avoid sogginess.
Safety Warnings
- • Boiling syrup can cause severe burns.
- • Handle the cold puff pastry carefully to avoid cuts from the knife.
- • Wear kitchen gloves when removing the pan from the oven.
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