Breton "Tarte sable" with apricots
FOR THIS RECIPE
- For 6 persons
1/ Breton sablé:
- 90 g butter
- 90 g granulated sugar
- 45 g egg yolk
- 126 g flour
- 8 g baking powder
Cream the butter, then add the sugar and the egg yolks a little at a time.
Add the flour, which has been sifted with the baking powder. Set aside in a cool place.
Spread out to the desired thickness.
Cut out a circle 20 cm in diameter and bake at 165 °C for 15 to 20 mins, according to the thickness.
2/ Light nougat cream:
- 100 g milk
- 5 g butter
- ½ vanilla pod
- 25 g granulated sugar
- 11 g flour
- 20 g egg yolk
- 15 g nougat paste
- 120 g cream
Make a crème pâtissière.
Heat the milk with the butter, the ½ vanilla pod (split and scraped out). Mix the sugar with the flour, then add the egg yolk.
Strain the milk, then pour into the prepared sugar, flour and eggs, and mix well. Beat well to mix. Pour into a saucepan and bring to the boil.
Beat well. Cool.
Once the crème pâtissière is cold (4 to 5 °C), whip the cream until thick.
Use a spatula to fold a small amount of the crème pâtissière into the whipped cream, then fold in the rest very gently until combined.
3/ Apricot coulis
Take the cooked and cooled Breton sablé base. Pipe on the nougat cream using a piping bag to 1 cm from the edge. Take some fresh apricots, cut them into six and arrange them on the tart. Scatter with sugared almond pieces. Fill pipettes (one per person) with the apricot coulis.
OUR SMALL STEPS
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!