The ingredients
• 225 g Bordier butter with lemon olive oil
• 360 g sugar
• 90 g egg yolks and 2 eggs
• 300 g flour
• 5 g salt
• 12 g baking powder
• 300 g milk
• 50 g whipping 35% light cream
• 20 g cornstarch
• 25 g pistachio paste (Sevarom)
• 500 g pitted apricots
• Unsalted pistachios, crushed