A soft and orange skin, a soft flesh with a sweet taste: you will have recognized the apricot, a summer fruit that grows around the Mediterranean Basin. But this was not always the case: the apricot tree is native to China. 5,000 years ago, the fruit tree could be found there in the wild. In the Middle Ages, in France, the fruit was not popular. He is accused of giving a fever. It was therefore not until the 18th century that its culture developed.
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For optimal consumption, the apricot should be picked when ripe, as it no longer ripens once picked. To choose it well on the market, the ideal would be to be able to feel it: the apricot must be flexible to notice a slight hollow. Do not be fooled by its color, it arrives before it is ripe. Once at home, eat it quickly, or cook it, as a tarte tatin for example.
Apricots, not too ripe so that they don't crash
A puff pastry
The steps of the recipe
1. Start by making a dry caramel with the sugar. Then add the butter.
2. When the caramel has taken well, add the apricot halves, in which we plant a few sprigs of rosemary.
3. Leave to caramelize for five minutes on each side.
4. Collect the apricots and store them tightly in the pie dish: the rounded part of the fruit at the bottom of the mold and the caramel on top.
5. Cover the fruit with the puff pastry, folding the edges of the pastry well inside the mold. Sprinkle a few sprigs of rosemary on the dough.
6. Let bake for 20 minutes at 220 degrees, until the pastry is golden brown.
If you don't want to cook
In Paris, the 100% vegetable bakery Land & Monkeys offers a vegetable tart with apricot and pistachio, cooked by chef Chiharu Kaneko, without milk, cream, eggs or butter. The sweet dough is made from almonds, soy milk, margarine and flour and the pistachio cream is made with vegetable butter, soy milk, almond powder, icing sugar and almond powder.
Chef Chiharu Kaneko's recipe
Ingredients (for a 4 person pie)
140g of sweet vegetable paste:
30g of margarine
20g icing sugar
0.5g liquid vanilla
0.5g of fleur de sel
16g almond powder
60g of T65 flour
14g soy milk
220g pistachio cream:
60g of vegetable butter
50g icing sugar
20g soy milk
75g almond powder
15g of cornstarch
20g pistachio paste
230g apricot mumps
20g apricot glaze
The steps of the recipe
- For the sweet dough:
1. Work the vegetable butter to make it ointment then mix with the icing sugar
2. Add liquid vanilla, salt, soy milk, flour and almond powder and mix well without overworking the dough.
3. Form a ball, cover it and let rest in the fridge for at least 2 hours
4. Flower your work surface and lower the sweet dough to 3mm thickness then detail a disc the size of your mold.
- For the almond cream:
1. Mix the vegetable butter in ointment and the icing sugar and the pistachio paste
2. Add the almond powder and cornstarch
3. Add the soy milk little by little
1. Line the mold with the sweet dough
2. Garnish the tart base with the pistachio almond cream
3. Arrange the apricots on the cream
4. Bake in a fan oven at 160 ° C for 40 minutes
5. Coat the pies and sprinkle with chopped pistachio