Apple and apricot tart with mirliton cream
This mirliton tart is topped with deliciously caramelized fruits, creamy and tasty. A treat be appreciated by the whole family!
1. Preheat the oven at 210°C (th.7). Peel the apples, remove the core and the seeds then cut into cubes of 2 cm. Wash, dry and remove the pits of the apricots. Cut them into small pieces.
2. Melt the butter in a pan. Toss the fruits and sprinkle with powdered sugar until it is caramelised. Leave to cool.
3. Cut 6 discs of puff pastry dough into 12 cm in diameter. Prick with a fork. Divide the fruits onto each disc. Bake for 15 minutes and leave to cool.
4. Prepare the mirliton cream. Mix a whole egg with butter, sugar, almond powder, liquid cream and rum.
5. Preheat the oven on the “grill” positon. Divide the cream onto the fruit. Bake for 5 minutes. Leave to cool. Sprinkle with icing sugar and serve.
Photo credit : Sucré Salé
