Apricot Tart with Vanilla Cream and Breton Shortbread
Recipe by Chef Sylvain - Long live pastry!
A decadent tart combining a melt‑in‑your‑mouth Breton shortbread, a vanilla‑flavored mascarpone cream, and apricots poached in a spiced syrup, all glazed with a thin apricot jelly. Ideal for an elegant dessert or a special occasion.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
2h 25m
Prep
38m
Cook
22m
Cleanup
3h 25m
Total
Cost Breakdown
Total cost:$12.20
Per serving:$1.53
Critical Success Points
- • Chill the shortbread in the refrigerator for 30 minutes before baking
- • Bake the shortbread at 170 °C to achieve a golden crust without over‑drying
- • Infuse the vanilla for 10 minutes for an intense flavor
- • Thicken the cream without lumps (stir constantly)
- • Fully cool the cream before adding the mascarpone
- • Poach the apricots in the spiced syrup and let cool completely
Safety Warnings
- • Boiling milk can cause burns – handle with care.
- • The apricot syrup is very hot – avoid splatters.
- • The oven reaches 170 °C – use kitchen gloves.
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