Apricot, vanilla and pecan tartlet

Recipe for /



No added sugar frozen apricot purée - France
No added sugar frozen passion fruit juice

Vanilla sweet dough

ingredients :

  • 1000 g Flour T55
  • 600 g Butter
  • 375 g Icing sugar
  • 125 g Extra fine blanched almond powder
  • 20 g Salt
  • 120 g Eggs
  • 2 pieces Vanilla pods

process :

Mix together the flour, butter, icing sugar, almond powder and salt. Add the eggs and vanilla.  
Store in the fridge before shaping.

Vanilla biscuit

ingredients :

  • 324 g Eggs
  • 131 g Egg yolks
  • 262 g Blanched almond powder
  • 25 g Honey
  • 25 g Custard powder
  • 262 g Sugar
  • 1 piece Vanilla pod

process :

Process all the ingredients in a mixer for about 10 minutes.
Bake at 175°C for 10 minutes.

Apricot confit

with chunks

ingredients :

  • 250 g SICOLY® no added sugar apricot purée
  • 100 g Sicoly® passion fruit juice
  • 1 piece Vanilla pod
  • 58 g Glucose
  • 72 g Sugar
  • 7 g NH pectin

process :

In a saucepan, heat to 45°C the SICOLY apricot purée and passion fruit juice, glucose and vanilla pod. Add the sugar and pectin, previously mixed together.

Bring the mix to a slight boil.

Store in the fridge.

Sauteed apricot brunoise

ingredients :

  • 130 g Apricot brunoise
  • 20 g Brown sugar (cassonade)
  • 1 Lime zest

process :

Once cold, mix the apricot confit until smooth. Mix with the apricot brunoise.
Set aside before the assembly.

Vanilla light cream

ingredients :

  • 1000 g 33% fat cream
  • 200 g Mascarpone
  • 2 pieces Vanilla pods
  • 66 g Sugar
  • 10 g Gelatine
  • 60 g Water

process :

Heat part of the cream with sugar and vanilla pod at 70°C. Add the melted gelatin.

Add the rest of the cream and the mascarpone.

Mix and store in the fridge for a minimum of 12 hours.

Pecan praliné

ingredients :

  • 550 g Whole almonds
  • 250 g Pecan nuts
  • 300 g Sugar
  • 100 g Water
  • 120 g Glucose
  • / Fleur de sel

process :

Roast the nuts at 150°C for 15 minutes.

Prepare a caramel with water, sugar and glucose. Store in the fridge. 

Once all the ingredients are cold, mix together in a food processor.  Add some fleur de sel. Adjust the texture with some oil if necessary.

Store in the fridge.

Assembly & finishes

Cut out the vanilla biscuit to place at the bottom of the tartlet. Smoothen with some apricot confit.
Place a thin white chocolate disk.

Whip the cream until smooth and fluffy. Pipe on top of the tartlet. With a melon spoon, create a hole to pipe the pecan praliné in. 

Decorate with some roasted pecan nut pieces.