Ingredients

Shortbread pastry
  • 105 g Elle & Vire gourmet butter 82% FAT
  • 180 g flour
  • 75 g icing sugar
  • 30 g ground almonds
  • 35 g eggs
Lemon almond cream
  • 135 g Elle & Vire gourmet butter 82% FAT
  • 110 g icing sugar
  • 135 g ground almonds
  • lemon peel
  • 13 g starch
  • 135 g eggs
  • 40 g Sublime, Cream with Mascarpone
Apricot compote
  • 235 g apricot purée
  • 1 vanilla pod
  • 195 g frozen apricots
  • 8 g NH pectin
  • 90 g sugar
  • 4 g gelatine powder (200 Blooms)
  • 24 g water for dissolving the gelatine
  • 25 g apricot liqueur
Sublime with almond
  • 150 g Sublime, Cream with Mascarpone
  • 30 g almond paste 70%
  • 12 g orgeat syrup
Assembly

Toasted plain almond trimmings

Directions

  1. Shortbread pastry – Combine the butter with the dry ingredients until the mixture resembles fine breadcrumbs then add the egg. Refrigerate to rest. Roll out to a thickness of 2 mm then line the ring moulds. Leave to rest.
  2. Lemon almond cream – Soften the butter. Add the icing sugar, ground almonds, lemon zest, starch and gradually incorporate the eggs then the warm cream and pipe onto the shortbread pastry. Bake in a fan-assisted oven at 150°C (302°F) for 20 mn.
  3. Apricot compote – Heat the apricot purée, vanilla bean and frozen apricots to 40°C (104°F). Add the pectin NH combined with the sugar. Boil for 2 to 3 mn. Add the dissolved gelatine and the apricot liqueur. Pour into 6 cm diameter half-sphere moulds (50 g per half-sphere).
  4. Sublime with almond – Blend the Sublime cream with the almond paste and orgeat syrup. Whip using a mixer.
  5. Assembly – Position the half-sphere of apricot compote on the cooked almond cream base. Spray a thin layer of neutral glaze on top and pipe the Sublime cream with almond onto the tartlet. To finish decorating, sprinkle over toasted plain almond trimmings.