For this recipe, you will need :
Preparation of the shortbread :
- 300 g of unsalted butter Échiré
- 200 g icing sugar
- 60 g of almond powder
- 110 g of eggs
- 500 g flour
- 1 g of salt
Preparation of the almond cream :
- 90 g of unsalted butter
- 125 g icing sugar
- 125 g of almond powder
- 12 g of potato starch
- 75 g of eggs
- 100 g of nsalted cream Échiré
- 5 cl of rum
- 250 g of apricots
Preparation :
Preparation of the shortbread :
- In a bowl, add unsalted Échiré butter and sugar.
- Mix and add the almond powder, eggs , flour and salt.
- Once the mixture is homogeneous, form a ball and reserve it in the refrigerator during 30 minutes.
Preparation of the almond cream :
- In a salad bowl, soften the butter.
- Mix and add the sugar, the potato starch and then almond powder.
- Add the eggs one by one, continue to stir.
- To finish, add the Échiré thick fresh cream and the rum.
- Remove the shortbread dough from the refrigerator, roll out the dough in a circle, then place in pie tins.
- Garnish your pie with the almond cream and add the apricots.
- Bake for 25 minutes in your oven.
Recipe for the gourmets !
A recicipe from the master pastry chef, Christian Frenot.