Prepared with commercial puff pastry, this first recipe is the perfect primer. Nicolas used rolled sheets, which he cut into squares. The next steps were relatively simple: He topped each square with pastry cream, almond powder and apricot halves. Then he connected the two ends, brushed on an egg wash and popped the tarts into a hot oven. All that was left was to wait for the scent of golden pastry to fill the air.
Ингредиенты
- 1/4 cup (55 g) sugar
- 1 tbsp unbleached all-purpose flour
- 1 tbsp cornstarch
- 1 egg
- 1 egg yolk
- 1 cup (250 ml) warm milk
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1 egg
- 1 tbsp (15 ml) 35% cream or milk
- 2 cans (14 oz/398 ml each) pitted apricot halves
- 2 tbsp sugar, plus more for dusting
- 1 lb (450 g) store-bought puff pastry or basic pastry dough
- 1/2 cup (65 g) ground almonds
Инструкция
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk, vanilla bean and seeds. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate until step 6.
