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.

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.

Add the nougat paste once the pastry cream is cooked, then mix together and let cool before continuing the recipe.

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.

Apricot purée

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.