Blood peach tartlet

Recipe for 24 units



No added sugar frozen Red Love┬« apple pur├ęe


shortbread pastry

ingredients :

  • 500 g Flour
  • 300 g Butter
  • 225 g Icing sugar
  • 5 g Vanilla
  • 75 g Almond powder
  • 75 g Whole egg
  • 20 g Egg yolks

Soft pistachio


ingredients :

  • 180 g Almond paste 60%
  • 90 g Pistachio paste
  • 95 g Egg yolks
  • 60 g Whole egg
  • 36 g Flour
  • 43 g Melted butter
  • 185 g Egg whites
  • 75 g Granulated sugar

process :

Mix together the almond paste and the pistachio paste and then gradually add the yolks followed by the whole eggs. Mix in the flour and the cooled melted butter. Whisk the egg whites with the sugar and fold into the mixture. Cook at 180┬░C for 20 minutes.


apple compote

ingredients :

  • 500 g Sicoly┬« sweetened apple pur├ęe
  • 1 Vanilla pod
  • 10 g NH pectin
  • 90 g Granulated sugar
  • 40 g Kirsch

process :

Bring the SICOLY® green apple puree to the boil and then add the pectin mixed with the sugar and boil for 1 minute. Add the Kirsch. Pour onto the pistachio sponge in the tartlet cases.

Apricot coulis

with agar agar

ingredients :

  • 400 g Sicoly┬« sweetened apricot pur├ęe
  • 100 g Granulated sugar
  • 10 g NH pectin
  • 2 Sprigs of rosemary
  • 10g Agar agar

process :

Bring the SICOLY® apricot puree to the boil. Add the rosemary and allow to infuse. Sieve through a strainer and reheat with the sugar and agar agar between 2 and 3 minutes. Pour onto a sheet and leave to cool before cutting into shapes for plate decoration.


blood peach

ingredients :

  • 500 g Sicoly┬« blood peach quarters
  • 50 g Olive oil
  • 50 g Honey

process :

Thinly slice the SICOLY® "pêche de vigne" peach and arrange the slices in a tart ring or silicone mold the same size as the tart. Brush over with the oil and honey mixture. Place in a hot oven (220°C) until golden. Cool.