SUMMER Apricots & pistachio shortbread tartlets  (video)

SUMMER Apricots & pistachio shortbread tartlets (video)

For 4 persons

Preparation time : 30 minutes

Cooking : 10 minutes

 

INGREDIENTS

FOR SHORTBREAD CRUST

- 250g flour

- 10g yeast 

- 2g salt

- 15g butter

- 3 egg yolks

- 100g caster sugar

- 1 vanilla pod

FOR MASCARPONE CREAM 

- 250g liquid cream

- 100g mascarpone

- 50g caster sugar

- 1 vanilla pod

FRUITS PREPARATION AND ASSEMBLING

- 6 fresh apricots

- 1 vanilla pod

- 20g caster sugar

- 15g butter

- 1/2 glass of water

- one handful of crushed pistachio

 

METHOD

1. Pour the flour into the bowl of a mixer. Then add the yeast, a pinch of salt and the diced butter. Mix until the dough is crusty. In a bowl, mix and blanch the egg yolks and sugar. Split the vanilla pod, collect the seeds and add them to the dough. Reserve the scraped pod for the decoration of the tartlets. Mix the dough, without giving it too much body. Remove it, put it into a ball, flatten it, wrap it in film and let it rest for 30 minutes in the chiller.

2. Heat the oven to 170 ° C. Remove the film from the shortbread and roll it out between two sheets of baking paper, 2 millimeters thick. With a cookie cutter 8 centimeters in diameter, cut 4 circles. Put the sheet of baking paper on top and place the dough in the refrigerator for 15 minutes. Then detach the discs, place them on a baking sheet and bake for 10 minutes.

3. Pour the very cold liquid cream into a bowl, add the mascarpone, sugar, and vanilla seeds. Assemble the whole in Chantilly. Keep it cool in a pocket.

4. Pit and cut the apricots into quarters. Split the vanilla pod and cut it into sections. Heat the sugar until it browns, add the butter and mix well. Add the apricots and then the pieces of vanilla pod. Leave to brown for 5 minutes on each side, until the apricots are soft. Before keeping aside the cooking juices, deglaze the apricots with water, scrap to get the cooking juices. Place a spoon scoop of cream on each shortbread. Arrange the apricots in a rosette, glaze with the cooking juices and sprinkle with pistachio pieces.

Click on the link here to watch the video.

 



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