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Very easy
Apricot Tart - Rosemary
Preparation time: environ 1 heure
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Easy
Ingredients
• 1 kg fresh apricots• 1 shortcrust pastry
• 100 g brown or whole cane sugar
• 50 g raw cashew butter
• 1 sprig of fresh rosemary
• For the rosemary cream:
• 50 g brown or whole cane sugar
• 1 whole egg + 1 yolk
• 15 cl Amandina almond milk
• 10 cl Amandina Cuisine
• 1 tablespoon flour
• 1 vanilla pod
• 2 small sprigs of fresh rosemary
Preparation
• First, prepare the rosemary cream:
• Split the vanilla pod in two and scrape out the seeds. Put the pod and the seeds in a saucepan with the Amandina almond milk and the Amandina Cuisine, stir and bring to the boil. Remove from the heat immediately.
• Add the 2 small sprigs of rosemary, cover and leave to infuse for 10 minutes.
• Strain or simply remove the rosemary sprigs.
• In a bowl, whisk the whole egg and the yolk with the sugar, then fold in the flour.
• Gradually add your mixture to the rosemary cream.
• Cook until thickened, stirring constantly.
• Remove from the heat and leave to cool.
• Preheat your oven to 210°C.
• Roll out your shortcrust pastry into a suitable tin and prick the pastry with a fork.
• Lower the temperature to 180°C and bake the tart base on the middle shelf, blind-baking for 10 minutes.
• Take the pastry out of the oven without switching it off, and let it cool slightly.
• Spread the raw cashew butter over your shortcrust pastry.
• Cut the apricots in half lengthways.
• Spread the cream over the pastry.
• Then arrange the apricots on your tart and sprinkle lightly with sugar.
• Bake on the middle shelf for 20 to 25 minutes.
• Leave to cool and enjoy.
• Split the vanilla pod in two and scrape out the seeds. Put the pod and the seeds in a saucepan with the Amandina almond milk and the Amandina Cuisine, stir and bring to the boil. Remove from the heat immediately.
• Add the 2 small sprigs of rosemary, cover and leave to infuse for 10 minutes.
• Strain or simply remove the rosemary sprigs.
• In a bowl, whisk the whole egg and the yolk with the sugar, then fold in the flour.
• Gradually add your mixture to the rosemary cream.
• Cook until thickened, stirring constantly.
• Remove from the heat and leave to cool.
• Preheat your oven to 210°C.
• Roll out your shortcrust pastry into a suitable tin and prick the pastry with a fork.
• Lower the temperature to 180°C and bake the tart base on the middle shelf, blind-baking for 10 minutes.
• Take the pastry out of the oven without switching it off, and let it cool slightly.
• Spread the raw cashew butter over your shortcrust pastry.
• Cut the apricots in half lengthways.
• Spread the cream over the pastry.
• Then arrange the apricots on your tart and sprinkle lightly with sugar.
• Bake on the middle shelf for 20 to 25 minutes.
• Leave to cool and enjoy.
Other recipes using this product…
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
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