Apricot and Sublime with Almond Tartlet - Pastry and bakery - Elle & Vire Professionnel

Ingredients

• 105 g Elle & Vire gourmet butter 82% fat
• 180 g flour
• 75 g icing sugar
• 30 g almond powder
• 35 g eggs
• 135 g Elle & Vire gourmet butter 82% fat
• 110 g icing sugar
• 135 g almond powder
• lemon peel
• 13 g starch
• 135 g eggs
• 40 g Sublime, Cream with Mascarpone
• 235 g apricot purée
• 1 vanilla pods
• 195 g frozen apricots
• 8 g pectin NH
• 90 g sugar
• 4 g gelatine powder (200 Bloom)
• 24 g water for dissolving the gelatine
• 25 g apricot liqueur
• 150 g Sublime, Cream with Mascarpone
• 30 g almond paste 70%
• 12 g orgeat syrup
• Toasted plain almond trimmings