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6
Medium
Published 2024
Apricots are one of the few fruits that are more interesting cooked than raw, when they seem turnipy and rather juiceless, although those coming from Roussillon are justly admired. In season from June to August, they make a delicious summer tart. Once again, pâte sablée is used, as detailed in the preceding recipe .
Wash the apricots, cut them in half and remove the kernels.
Make an almond cream by mixing together the ground almonds, butter and sugar. Blend in the beaten eggs and alcohol.
Line a flan tin (or six individual tartlet t