Name: Mirliton d’Amiens
Yield: Makes 18 small tarts
Cuisine: French
Ingredients: 700 ml (1¼ pints/generous 3 cups) water; 500 g (1 lb 2 oz) fresh or frozen apricot halves; 360 g (12½ oz/1¾ cups) caster (superfine) sugar; 1 quantity of Almond Pastry; 250 g (9 oz/generous 2 cups) ground almonds sifted; 250 g (9 oz/1¾ cups) icing (powdered) sugar sifted, plus extra for dusting; 300 g (10½ oz) whole eggs (about 6 eggs); 150 g (5½ oz/⅔ cup) unsalted butter, melted; 1 vanilla pod (bean) split lengthways

Preparation info

Makes
18
small tarts

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Mirlitons originate from Rouen, in Normandy, France. The original recipe uses the same almond filling flavoured with vanilla and orange flower water. Each French region has their own speciality. Here we have used a Parisian variation, which has the addition of apricots or apricot confiture.

Ingredients

1 quantity of Almond Pastry

Method

First, prepare the pastry

Prepare the pastry, then chill as instructed. Place the rested pastry on a lightly floured surface and roll out to 3mm (⅛ inch) thick. Use a 10cm (4 inch) pastry (cookie) cutter to cut out 18 discs. Line each pomponette mould with the pastry, then place back in the fridg