Valais Apricot PaillardTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:164.4 kcal
Proteins:3.2 g
Fats:7.8 g
Carbohydrate:21.8 g
Fibers:2.1 g
Sugar:10.9 g
Cholesterol:35 mg
Sodium:283.9 mg
Calcium:67.9 mg
Energy:425 kcal
Proteins:8.2 g
Fats:20.2 g
Carbohydrate:56.3 g
Fibers:5.4 g
Sugar:28.3 g
Cholesterol:90.6 mg
Sodium:734 mg
Calcium:175.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Tart pastry (make the day before)
125
g
sifted flour
50
g
softened butter
25
g
sugar
25
g
milk
1
egg yolk
2
ml
salt
**Apricots
12
apricots
30
g
flaked almonds
20
g
sugar
20
g
butter
METHOD
Tart pastry (make the day before)
- Combine the butter, flour, sugar and salt.
- In a bowl, add the egg yolk and milk.
- Do not overwork the pastry.
- Wrap in plastic wrap.
- Let rest in the refrigerator for several hours.
Apricot Paillard (assembly)
- Roll out the pastry to a thickness of 2 mm (1/16”).
- Using a round cutter, cut out 4 discs, each 12 cm (5”) in diameter.
- Place on a baking sheet.
- Arrange the sliced apricots in a rosace on each disc, leaving a 1 cm (3/8”) border. In the centre, place an apricot half.
- Sprinkle on a few flaked almonds.
- Sprinkle with a little sugar and a knob of butter.
- Bake in a preheated 220° C (450° F) oven for 15-20 minutes.
Serve warm, accompanied by a coulis or an apricot sorbet.
