Apricot almond tart by Laurent Mariotte

Ingredients

6 servings

• 800 g Bergeron apricots
• 100 g blond cane sugar
• 50 g almond flour
• 1 handful of raw almonds
• 250 g flour
• 125 g unsalted butter
• 50 g blond cane sugar
• 1 teaspoon powdered green anise or powdered ginger
• 1 tablespoon cinnamon
• 1 dl water

Steps

1. 1

   Combine the ingredients for the shortcrust pastry in a bowl, except for the water. Mix with your fingertips, then add the water. Work the dough and refrigerate for two hours.

2. 2

   Preheat the oven to 170°C.

3. 3

   Pit the apricots. Place them in a large dish and sprinkle with 75g of light brown sugar. Let them macerate while you prepare the dough.

4. 4

   Take the dough out of the refrigerator and roll it out to a thickness of 3 mm. Place it on a baking sheet lined with parchment paper. Sprinkle the bottom of the tart with the almond flour.

5. 5

   Arrange the apricot halves in a rosette, alternating the rounded side and the flesh side upwards, and fold the edges of the dough inwards.

6. 6

   Moisten these edges with a little water and sprinkle with the remaining sugar, focusing on the edges of the dough.

7. 7

   Bake for 30 minutes. Roughly chop the whole almonds, take the tart out, and sprinkle with the almonds. Bake for another 20 minutes. Let cool slightly and enjoy.