Recipe for Apricot Almond Tart with Rosemary Cream

For the rosemary cream. Heat 80g of liquid cream with sugar and rosemary to allow it to infuse. Meanwhile, melt the white chocolate in the microwave. Once the cream is boiling, pour it over the melted white chocolate through a sieve. Blend the mixture, mix well, then add the rest of the cold liquid cream on top. Mix again. Refrigerate overnight.

For the sweet dough. Cut cold butter into cubes. Mix the butter, powdered sugar, salt, flour, and almond powder until you have a sandy consistency. Add the eggs to bind the dough well and achieve a homogeneous mixture. Wrap the dough and refrigerate it as a block for 2 hours.

For the almond cream. Mix the butter, sugar, and almond flour until well combined. Add the eggs one by one, then mix in the flour. Make sure there are no pieces of butter or lumps left.

For plating. Remove the pits from the apricots, then cut them into quarters and sprinkle with powdered sugar on a baking sheet. Bake them in the oven and roast for 2 to 3 minutes at 200°C.

In a tart pan, roll out the sweet pastry to a thickness of 3 mm. Pre-bake for 15 minutes at 170°C. Once the pastry is pre-baked, pour the almond cream using a spoon or a piping bag. Bake the preparation again for 10 to 12 minutes.

To finish, whip the rosemary cream until it reaches a whipped cream consistency. Pipe it onto the pastry and top with the roasted apricots.