Apricot Dulcey Tart
To garnish the tart:Add the Apricot Marmalade inside the tart.Poach the DULCEY 32% Mugicha Cremeux until the marmalade is covered.Set aside in refrigerator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Kitchen scale
- Tart pan
- Immersion blender
- Double boiler
- Fine-mesh sieve
- Pie weights
- Rolling pin
- Grater
- Oven
- Refrigerator
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Whisk
- Spoon
- Measuring cup
- Cutting board
- Chef's knife
- Parchment paper
- Plastic wrap
- Toothpick
Ingredients
- 460g Apricot Halves (Frozen)
- 70g Sugar
- 160g Apricot Purée
- 2ea Tahitian Vanilla Beans
- 8g Potato Starch
- 16g Water
- 5g Powdered Gelatin
- 25g Water
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