A very seasonal dessert, apricot peach tower, summer fruit in addition to melons and sweet apricot peaches. The sweet and crispy tarpies, the sweet and sour apricots, the large dripping peaches, the red plums and the almond cream blend with each other. One of my summer favorites! It is said that there are 45g of custard sauce in this almond cream oh ~ so make a good portion in advance ha! ~ And don't beat the butter in the almond cream! Just stir it, because it will expand during baking, and it will collapse and deform after cooling! (Collapse)
Difficulty: Cut Pier (Beginner)
Time: 30-60 minutes
Sweet puff pastry tart skin
Powdered sugar 50g
Softened butter 70g
Egg yolk 1
Low powder 125g
Almond cream
Softened cream 36g
Powdered sugar 36g
Almond flour 36g
Egg 1
Custard sauce 45g
Several apricots
1. Sweet puff pastry: Sift the flour into a cooking bowl, add the powdered sugar and soften the butter, and knead them thoroughly by hand into a sand paste.
2. Add the egg yolks, knead into a ball, knead with the palm of your hand like a bun dough, and finally form a dough, wrap it in plastic wrap, put it in the refrigerator for about 1 hour, and remove it when you use it.
3. Take the tapi out of the refrigerator and roll it out into the tarp. Cut off the excess dough with a knife and fork some holes in the bottom with a fork. 160 degrees bake for 12 minutes and remove.
4. Almond cream: Stir the cream softly, add powdered sugar, almond flour, eggs, eggs stir at low speed, mix in the finished custard sauce, stir well, and you can.
5. Pour the almond cream into the tart for 8 minutes, add the chopped apricot pieces and bake for 25 minutes. Brush with apricot pectin after baking!
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