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Tarte abricot pistache
Tarte estivale aux abricots frais et à la crème de pistache, avec une pâte sucrée croustillante. Une pâtisserie française gourmande, idéale pour les beaux jours.
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Cost Breakdown
Critical Success Points
- • Ne pas trop travailler la pâte pour éviter qu’elle devienne élastique.
- • Laisser la pâte bien refroidir (réfrigération + congélation) avant la cuisson à blanc.
- • Cuisson à blanc du fond à 160 °C pour garantir une base croustillante.
- • Obtenir une crème de pistache parfaitement lisse.
- • Cuisson finale à 170 °C pour que les abricots soient tendres sans brûler.
Safety Warnings
- • Manipuler le four chaud avec des gants de cuisine.
- • Utiliser un couteau bien aiguisé pour éviter les glissements.
- • Faire attention aux éclaboussures de beurre fondu.
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