Apple tart with Madagascar Vanilla Bordier Butter

For the dough, knead 225g butter with lemon olive oil and 200g sugar. Incorporate 90g egg yolk. Mix well, then add 300g flour, 5g salt and 12g baking powder. Mix the dough, form into a ball and wrap in plastic wrap. Leave to rest in the fridge for 2 hours.

For the crème pâtissière, heat 240g milk with 60g sugar and 50g 35% whipping cream. Separately, beat 2 eggs and add 20g Maïzena and 60g cold milk. When the milk has simmered, stir the egg-mayesena-milk mixture into the first mixture. Strain the cream as close as possible to the surface and chill in the fridge.

Once chilled, add the pistachio paste. Take the dough and roll out to a thickness of 5mm. Cut a disk the same diameter as the bottom of the straight-edged mold (or circle), which you will have buttered beforehand. The aim is to create a “palet breton” (disc shape), so don’t roll up the edges along the sides of the mold. Place in the fridge for 15min before baking in the oven at 180°C for 10 to 15min, depending on how crisp and golden you want them.

Once cooled, carefully remove the tart base from the mold – be careful, it’s fragile! Using a large piping bag, fill the center of the tart base with the cold cream, leaving 1cm of the tart edge bare.

For the apricots, prepare an oven tray and lay a sheet of flexipan or baking paper. Spread a thick layer of sugar, arrange the apricot Oreillons inwards, and place in the oven at 220°C. Wait for the inside of the apricots to caramelize slightly on the sugar. Remove from oven and leave to cool.

Arrange the apricots with the insides facing upwards, arranging them in a snail shape from the outside in.