RECIPES
All recipesBreton "Tarte sable" with apricots
FOR THIS RECIPE
- For 6 persons
RECIPE STEPS
1/ Breton sablé:
INGREDIENTS
- 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:
INGREDIENTS
- 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.
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.
3/ Apricot coulis
Apricot purée
4/ Assembly:
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.
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BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
I like it so much .. thanks
https://youtu.be/97O39l7ZNUk