During the summer, it is impossible to miss this fruit that delights us:lesabricots ! From June until the end of August, we go to the market stalls to buy apricots juicy and very tasty. To use them in the kitchen, we make jams to enjoy our favorite fruit all year round, but also pies. Rustic, fine or almond, the fruit pies spice up the dessert of our summer lunches and dinners. To tickle the taste buds of all our guests, we follow the recipe of pastry chef Christophe Michalak ! On his Instagram account, he unveiled his version of the thin apricot tart and we can't live without it!
How to make Christophe Michalak's fine apricot tart?
You need:
- A puff disc
- Pistachio powder
- Apricots
- Butter
- Brown sugar
- Homemade apricot confit
- Chopped pistachios
- Icing sugar
- Pectin
Steps in preparing Christophe Michalak's fine apricot tart
- Sprinkle a baking sheet with brown sugar, place a disk of puff pastry, sprinkle with pistachio powder.
- Cut the apricots in half, flatten them with the palm of your hand on a board to obtain a very flat apricot.
- Arrange everything in a rosette, glaze with butter and brown sugar, put on a baking sheet and bake at 170 degrees for about 30 minutes.
- Remove the pie from the oven, place on the wire rack (still with the baking sheet), and rebake for 10 minutes at 170 degrees… The dough will be ultra crispy.
- Let cool, then glaze with a little homemade apricot confit (100 grams of very ripe apricots + 10 grams of brown sugar + 1 gram of pectin… Boil everything for 2 minutes and mix).
- Sprinkle with chopped pistachios and a little icing sugar and enjoy immediately.
