\nEasy<\/p>\n
\nApproximately 168<\/p>\n
\nServes 12<\/p>\n
\n20 minutes<\/p>\n
\n40 minutes<\/p>\n
\n1 hour<\/p>\n
A delightful apricot tart with an almond cream enhanced by the subtle flavor of verbena makes this dish a true treat. My verbena plant is still thriving in the garden, and it’s the peak of the apricot season, which are plentiful, inexpensive, and bursting with flavor.<\/p>\n
\nFor 12 people:<\/p>\n
– 1 unit of shortcrust pastry
\n– 20 apricots
\n– 60 grams of sugar
\n– 60 grams of almond powder
\n– 200 ml of cream
\n– 3 sprigs of verbena<\/p>\n
\nHeat the cream until it just begins to boil. Then infuse the verbena for about 30 to 40 minutes. In a separate bowl, mix the almond powder, sugar, and two eggs until smooth to create a cream. Set aside. Strain the cream and blend it into the almond mixture. Preheat your oven to 392\u00b0F (200\u00b0C). Wash and halve the apricots. Set aside.<\/p>\n
\nRoll out the shortcrust pastry and lay it in a buttered tart pan. Prick the pastry all over with a fork. Spread the almond cream evenly over the pastry. Arrange the halved apricots with their rounded sides alternating on the cream. Sprinkle with sugar. Bake for about 30 minutes. Allow the tart to cool before serving and enjoy!<\/p>\n\n\n