Flaky Apricot Tart with Almond Milk Cream

Ingredients

• 1 rouleau (≈250 g) Homemade puff pastry (Chilled, final thickness 2‑3 mm)
• 800 g Fresh apricots (Firm, not overly ripe, halved and pitted)
• 750 ml Water (For the syrup)
• 150 g All‑flower honey (Liquid, preferably mild)
• 1 bouchon (≈5 ml) Liquid vanilla extract (Vanilla flavor)
• 500 ml Unsweetened almond milk (At room temperature)
• 4 pcs Egg yolks (Room temperature)
• 200 g Brown sugar (Brown sugar, adds color and flavor)
• 40 g Cornstarch (Maïzena) (Thickening agent for the cream)
• 20 g Powdered sugar (For finishing)
• 30 g Shelled pistachios (Coarsely chopped, for color)
• 100 g Apricot jam (or apricot paste) (Dilute with 30 % water if needed, for the glaze)
• 1 feuille Parchment paper (For blind baking)
• 150 g Dry beans (or baking weights) (Baking weights to prevent the crust from puffing)

Instructions

1. Prepare the syrup and poach the apricots

   In a saucepan, bring 750 ml of water to a boil with 150 g of honey and the liquid vanilla extract. As soon as it boils, remove from heat, add the pitted apricot halves, cover and let cool at room temperature until the syrup is cold.

   Time: PT15M

2. Prepare the almond pastry cream

   In a small saucepan, heat 500 ml of almond milk with 50 g of brown sugar until it simmers. Meanwhile, whisk 4 egg yolks with the remaining 150 g of brown sugar, then stir in the cornstarch. Pour the hot milk over the egg mixture while whisking, return everything to the saucepan and bring to a boil while stirring constantly. As soon as it starts to boil, cook for an additional 1 minute then remove from heat.

   Time: PT10M

3. Cool the pastry cream

   Transfer the cream to a clean container, cover it with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate for at least 1 hour before use.

   Time: PT1H

4. Roll out the puff pastry and form the base and rim

   Divide the roll of pastry in two. On a lightly floured surface, roll each half into a disc about 2‑3 mm thick. Cut a 26 cm disc for the base and a 22 cm disc for the rim. Prick the base with a fork, place the 26 cm disc on parchment paper in a tart pan, add the cut rim, fold it slightly and seal it with a knife by making a small incision as for a king‑cake.

   Time: PT20M

5. Blind bake the tart base

   Preheat the oven to 180 °C. Lay parchment paper over the tart base and fill with baking weights (dry beans or beads). Bake for 25‑30 minutes, watching the color. Remove the weights and the paper, and let cool on a rack.

   Time: PT30M

   Temperature: 180°C

6. Assemble the tart

   Lightly whisk the chilled pastry cream. Using a piping bag, spread it evenly over the tart base. Arrange the poached apricots in a staggered pattern. Melt the apricot jam over low heat (or dilute it with 30 % water) and brush the apricots with it. Dust the rim with powdered sugar and sprinkle with chopped pistachios.

   Time: PT10M

7. Finishing and serving

   Let the tart rest for 10 minutes at room temperature so the glaze sets, then transfer it to a serving platter. Serve chilled.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

55 g

Fat

25 g

Fiber

4 g