Apricot Gateau Pithiviers
A modern take on the classic French dessert – a fragrant apricot Pithiviers tart. Sweet almond filling and delicate puff pastry create a true flavor fireworks.
Ingredients
10 serv.Step-by-step instructions
- 1
In a large bowl, beat the soft butter with the sugar, then mix in the egg and yolk. Add the ground almonds, flour and liqueur, and stir until a smooth, easily spreadable mixture forms.
- 2
Roll out half of the puff pastry into a circle about 25 cm in diameter (roughly the size of a dinner plate). The thickness should be similar to two £1 coins. From the other sheet roll out another circle, slightly larger than the first. If using ready puff pastry, cut a circle from each sheet and freeze the excess.
- 3
Place the smaller circle on a baking tray and brush it with beaten egg. Spread half of the almond filling on it, leaving a 2.5 cm border. Distribute the sliced apricots, then top with the remaining filling. Brush the edges with beaten egg and cover with the other pastry circle, pressing the edges tightly.
- 4
Using the back of a knife, make slits around the outer edge of the pastry. Then, pressing the back of the knife, create wavy patterns 1 cm wide at regular intervals. Brush the top with beaten egg and draw curved lines radiating from the centre of the circle without cutting through the pastry. Chill for 20 minutes. The tart can be prepared ahead and frozen or stored in the fridge for up to 2 days.
- 5
Preheat the oven to 200 °C (convection 180 °C, gas mark 6). Bake for 30‑35 minutes until the pastry rises and turns golden. Let it cool in the tin. For the glaze, melt the apricot jam in a small saucepan, strain it, and brush the surface with it.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App