A tart with an abundance of fruit: 57% apricots
A tart with large, pretty apricot halves, all carefully arranged by hand in circles, on top of a shortcrust pastry base made using whole eggs.
How to prepare
IN THE OVEN
Take the tart out of the freezer and remove all packaging.
Then, unmould the tart and place it on a baking tray. Heat for 15-20 minutes.
Leave to cool for 20 minutes before serving.
IN THE REFRIGERATOR (4°C)
Take the tart out of the freezer and remove all packaging even the mould. Leave the tart to defrost for 5 hours between 0°C and 4°C.