Yotam Ottolenghi's apricot tart with pistachio frangipane Recipe | Samsung Food App
"This tart requires a time commitment, but it pays back in complexity of flavour and by looking particularly impressive. It will make a remarkable dessert at th
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Ingredients
- 400g packet frozen shortcrust pastry, just thawed (we used Carême)
- Butter, to grease
- 1/4 tsp orange blossom water (from specialty grocers)
- 1 tsp caster sugar
- 100ml Sauternes (sweet French white wine, from bottle shops, substitute another light dessert wine)
- 1/2 lime
- 1/4 tsp vanilla bean paste
- 65g caster sugar
- 6 medium (380g total) ripe apricots, halved and pitted
- 100g raw unsalted pistachios, toasted in the oven at 170°C/150°C fan-forced for 10 minutes, until fragrant
- 75g marzipan
- 1 large egg, at room temperature, plus 1 yolk
- 75g unsalted butter, softened
- 50g caster sugar
- 3 tsp cornflour
- 1/2 tsp vanilla bean paste
- 1/4 cup (55g) caster sugar
- 1 tbs cornflour
- 1 tbs plain flour
- 4 egg yolks
- 300ml milk
- 30g unsalted butter
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