Apricot and Almond Puff Pastries

Apricot and Almond Puff Pastries

  • Preparation 25 min
  • Cooking 20 min
  • Servings 8

Prepared with commercial puff pastry, this first recipe is the perfect primer. Nicolas used rolled sheets, which he cut into squares. The next steps were relatively simple: He topped each square with pastry cream, almond powder and apricot halves. Then he connected the two ends, brushed on an egg wash and popped the tarts into a hot oven. All that was left was to wait for the scent of golden pastry to fill the air.

Featured in RICARDO Magazine (WINTER 2019)

Categories

Ingredients

  • Pastry Cream

    • 1/4 cup (55 g) sugar
    • 1 tbsp unbleached all-purpose flour
    • 1 tbsp cornstarch
    • 1 egg
    • 1 egg yolk
    • 1 cup (250 ml) warm milk
    • 1/2 vanilla bean, split lengthwise and seeds scraped
  • Egg Wash

    • 1 egg
    • 1 tbsp (15 ml) 35% cream or milk
  • Puff Pastries

    • 2 cans (14 oz/398 ml each) pitted apricot halves
    • 2 tbsp sugar, plus more for dusting
    • 1 lb (450 g) store-bought puff pastry or basic pastry dough (see recipe)
    • 1/2 cup (65 g) ground almonds

Preparation

  • Pastry Cream

  • Egg Wash

  • Puff Pastries

Personal Note