When I was having my Macaron Madness, I found in Google an Apricot Almond Tarte from Pierre Herme. It was love at first sight, and I had my last apricots of the seasons in the fridge.....
I found the recipe in the excellent blog of Valerie Cuisine Merci Valerie!
I have done this tarte twice, first with apricots then with blueberries.. The first one as the recipe instructs, and the second time with a vanilla custard that has less egg yolk. I just made my regular vanilla custard, and I found no differences in taste with the first one. I think the key is the combination of the almond cream with the vanilla custard that makes a velvety texture.
Tarte aux Abricots (or Blueberries) de Pierre Hermé
250 g of puff pastry (prefer it homemade, it really has nothing to do)
180 g almond cream (see recipe below)
1.1 kg of ripe apricots
4 tablespoons apricot glaze
For the almond cream
135 g butter
165 g icing sugar
165 g of almond powder
10 g cornstarch
1 tablespoon Rum (I didn't use it)
300 g vanilla custard
For the custard (from the original recipe)
1/2 liter of fresh whole milk
45 g cornstarch
125 g of caster sugar
6 egg yolks
50 g butter
2 vanilla beans
Prepare the custard: put the cornstarch in a saucepan with half the sugar and pour the milk and stir it. Split the vanilla bean and scrape the inside with a small knife pods and put in saucepan, bring to a boil, whisking.
In a second saucepan, whisk the egg yolks with the remaining sugar, about 3 minutes. Pour in a thin stream, the contents of the first pot continues to run with the whip. Bring the cream to a boil and remove from heat immediately after the first broth. Remove the vanilla cream then dive into a container filled with ice (I did not).
When the cream has cooled and reached 50 ° C, add the butter, turning sharply with the whip (I did not set). Cool and set aside.
When the custard has cooled, prepare the almond cream: Mix the icing sugar, almond powder and cornstarch; sift. Put the butter in a bowl and the mixing with a spatula so that it softens without lather.
When the butter has the desired consistency, add the almond-sugar mixture, cornstarch, then eggs, one at a time, stirring constantly with a spatula until the first egg is incorporated before adding the next. Pour the rum and then 300 g of cooled custard.
When the preparation is homogeneous cease to work. Cover with film and refrigerate until ready to use.
Roll out the pastry to a thickness of 2 mm, 30 minutes to cool, then lift out and line a pie plate 22 cm in diameter. (I used a mold of 26 cm in diameter, so I certainly used to advantage and benefit apricot cream).
Prick the bottom of many shots fork and slide the tart in the refrigerator for 30 minutes.
Preheat oven to 185 ° C.
Once the dough has rested, cook in white, covered with a sheet of paper filled with sulfurized apricot kernels or dried vegetables. Slide the tart in the oven for 12 minutes at 185 ° C. After this time, remove the paper and vegetables or cores in it and cook the dough, only about 5 minutes, until slightly golden.
Spread 180 g almond cream on the dough (I used more than 180 g), cut the fruit into two, remove the kernel-apricot halves have rosette, skin side down, in the interweaving each other.
Put the pie in the oven for 22-25 minutes (I left my pie in the oven for about 45 minutes), until the fruit caramelize slightly. At the exit of the oven, spread on a thin layer of fruit apricot glaze with a brush.