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| Tarte Bourdaloue with apricots and hazelnuts instead of pears and almonds |
Apricots, specially
Walliser Aprikosen, are the thing at this time of the year in Switzerland. I wasn't much the apricot fan before but ever since I live in Switzerland they are part of the summer feeling. My
Zopf I always eat with apricot jam. That's a muss!!
This summer I haven't been the most active what comes to apricot baking due to busy times at work but I have managed to throw together a couple of things. For the first pie I used the recipe of Tarte Bourdaloue. This recipe I have had since school times and it's one of my all time favourite recipes. First you need to make the Sweet pastry and bake the Sweet pastry tart case. For the actual recipe of the Tarte bourdaloue I did two changes: I used fresh apricots (no need to cook them) instead of pears and I used ground hazelnut instead of ground almond. It turned out really tasty and was the perfect dessert for our grill party.
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| Recipe for the Sweet pastry dough and for the Sweet pastry tart case |
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| Recipe for the tart |
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| Sweet pastry tart case filled with haselnut filling and fresh apricots before baking. |
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| Enjoy! |
I also wanted to do some kind of jalousies with apricots. I took the easy route and bought some puff pastry dough from the shop. I rolled it couple of times, piped some selfmade vanille creme on the top and layed half of an apricot on the top. After baking I brushed the jalousies with some apricot marmelade.
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| Before piping the vanille creme I brushed the puff pastry with eggwash |
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| Before baking |
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| After baking and brushing with apricot marmelade |
For the secon apricot pie I used the recipe of
Swiss Milk. Unfortunately I didn't have all the needed ingredients so I had to adjust the recipe a bit. Instead of almonds I once again used haselnut. I also didn't have any amaretti cookies so I used some crunchy müesli, which also worked out fine but maybe looked a bit strange.
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| Before baking |
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| Ready |
