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Serves 8 :
– 300g butter
– 200g sugar
– 2.5g cinnamon
– 200g ground hazelnuts or speculoos
– 150g eggs (approximately 3 eggs)
– 2.5 salt
– zest of half a lemon
– 500g flour
– 2kg apricots
Mix the flour, softened butter, sugar, cinnamon, salt, ground hazelnuts and the lemon zest by hand or with an electric mixer. Add the eggs, and depending on the consistency, feel free to add another egg or two.
Leave the pastry to rest at room temperature for one hour. Line a tart tin with it.
Cut the apricots in half, remove the stones and arrange them in a rose shape on the pastry base.
Bake in the over for 20-30 minutes at 180°C.
Advice from Emmanuel
Sprinkle a layer of crushed speculoos over the tart.