Apricot, honey, thyme, and almond tart

Making the recipe

For 1 Silikomart 18cm Ring Bloom tart and
5 Silikomart 8cm Ring Bloom tartlets

IQF frozen fruit Apricot

Frozen puree without added sugar Apricot

Frozen puree without added sugar Lemon

Ingredients

Butter – 150 g
Powdered sugar – 120 g
Eggs – 60 g
T55 flour – 300 g
Fine salt – 2.5 g

In the mixer bowl, using the paddle attachment, mix the butter
with the icing sugar.
Add the eggs a little at a time.
Sift the flour and salt, then add to the mixture.
Mix everything together until you have a smooth consistency.
Cover with cling film and refrigerate for 2 hours.
Roll out the dough to a thickness of 1.8 mm, then line the rings.
Refrigerate for 30 minutes before pre-baking at
180°C until lightly browned.
Ingredients

Almond powder – 75 g
Butter – 75 g
Brown sugar – 75 g
Whole eggs – 75 g
Starch – 7.5 g

In the mixer bowl, using the paddle attachment, mix
the almond powder with the butter and brown sugar.
Add the whole eggs.
Then finish by adding the starch.
Pipe a layer of almond cream into each tart shell
and bake at 175°C until golden brown.
Ingredients

Les Vergers Boiron apricot purée – 250 g
Les Vergers Boiron lemon purée – 7.5 g
Water – 75 g
Caster sugar – 95 g
NH pectin – 5.5 g
Cornstarch – 16.5 g
Butter – 45 g

Mix the powders together.
Heat the purées with the water.
Sprinkle in the powders and boil for
2 minutes.
Remove from the heat, cool to 50°C and add the butter.
Blend with a hand blender and cool
quickly.
Set aside for assembly.
Ingredients

Apricot cream – 500 g
Gelatin mixture – 24 g
Whipped cream – 400 g

Melt the gelatin mixture with part of the cream mixture.
Smooth out the rest of the cream mixture.
Add the melted gelatin mixture to the cream mixture.
Whisk together.
Gently fold in the whipped cream.
Spoon the cream into the flower molds.
Smooth out and freeze.
Ingredients

Les Vergers Boiron apricot purée – 300 g
Slow set pectin – 10 g
Powdered sugar – 100 g
Glucose – 25 g
Invert sugar – 20 g
Gelatin mass – 120 g
Citric acid – 5 g
Water – 5 g

Heat the purée.
Add the glucose and invert sugar.
Mix the sugar and pectin together and
incorporate them into the hot mixture.
Boil the mixture.
Then add the gelatin mass and the water/acid solution.
Blend with a hand blender and set aside in the
refrigerator.

Assembly

Pre-bake the tart bases.
Pipe the almond cream into each base and
bake at 175°C.
Leave to cool.
Roughly chop the roasted apricot halves.
Add them to the almond cream and smooth as much
as possible.
Freeze.
Remove the apricot mousses from their molds and glaze them.
Then place them on each base.
Pipe whipped cream into the center of each flower
and decorate with fresh thyme and edible flowers.
Finish by adding crumble around the edge of the flower.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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