It is the fruit of summer.
Éric Kayser shows you how to bake its sweet shortcrust pastry for a beautiful apricot and pistachio tart.
The sweet shortcrust pastry releases a delicious buttery and roasted flavour that will enhance the topping of this pastry.
Sweet shortcrust pastry ingredients:
90g of butter.
35g of icing sugar.
20g of sugar.
2g of salt.
20g of ground almonds.
1 egg.
145g of flour.
Pistachio almond cream’s ingredients:
75g of butter.
75f of sugar.
2 eggs.
75g of ground almonds.
1 c.s. of starch
½ g of rum.
40g of pistachio paste.
Topping:
1kg of apricots
30g of minced pistachios or icing sugar.
The utensils:
An electric stand mixer
Mixing bowls.
An 8 persons tart ring.
A rolling pin.
A dough scraper.
A pastry bag.
The timings:
Rest of the dough: 2h in the fridge
Blind baking: 15 min at 160°C
Baking: 30 min at 160°C
The recipe:
Melt the butter in the microwaves or let is soften for 1h out of the fridge.
Put the butter in the mixer at first speed.
Add the icing sugar, the sugar, the salt and the ground almonds.
Stop the stand mixer to scrape the bowl.
Start the mixer, again, at first speed. And add the egg. It has to be absorbed inside this creamy dough.
Add the flour and turn the speed at the 2nd pace for 1 minute. In order to have a very homogeneous blending.
You can finish the blending it with your hands.
Form a ball and leave it to rest it in the fridge for 2 hours.
You can prepare it before and keep it in the fridge.
Weigh 164g of dough and roll it out with the rolling pin.
Grease the ring with some butter and a brush.
Place the dough, gently, in the ring. And level its edges with the rolling pin.
Prick the base with a fork.
Place a piece of greaseproof paper on it and add ceramic pie weights.
Blind bake the dough for 15 min at 160°C
Blend the butter and the sugar in the mixer.
Add the eggs, one by one.
And the starch.
Stop the mixer and scrape the bowl to be sure that the cream is blended enough.
Add just small drops of rum.
And, finally, the pistachio paste.
Filled the blind bake dough with the pistachio-almond cream with a pastry bag.
Place the apricots on top the straighter at possible.
Bake the tart for 30 min at 160°C.
Dust the top with icing cake or minced pistachios.
Bon appétit.
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