Oranaise tart – puff pastry, pastry cream and apricots

Ingredients

For the pastry cream:

• 245 g milk (225 g + 20 g)
• 75 g sugar (40 g + 35 g)
• 1 vanilla bean
• 2 egg yolks
• 22 g cornstarch

For the tart:

• 1 sheet of puff pastry
• 4 apricots
• A little apricot jam
• 1 egg yolk

Materials

• 1 saucepan
• 1 whisk
• 1 bowl
• 1 knife
• 1 bowl

Preparation

• The pastry cream:
  Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
  Bring 225 g of the milk to a boil in a saucepan with 40 g of the sugar, the vanilla seeds and the split bean.
  In a bowl, mix 35 g of the sugar with the 2 egg yolks, the remaining 20 g of milk and the cornstarch.
  Pour the saucepan mixture into the bowl and mix, then return the entire mixture to the saucepan.
  Place the saucepan over medium heat and stir until the mixture thickens.
  Once the pastry cream is ready, transfer it to a bowl, cover it with plastic wrap pressed directly onto its surface, and chill for at least 2 hours.
• Unroll the puff pastry onto a baking sheet.
  Place a bowl in the center and press it down gently to make an impression in the pastry. Remove the bowl, then use the tip of a knife to cut an 8-pointed star from the center of the pastry to the marks left by the bowl.
• Spread the pastry cream on the puff pastry without putting it in the centre (the place you cut into the shape of an 8-pointed star).
  Wash your apricots, dry them and cut them in half. Place your 8 apricot halves all around the puff pastry on the pastry cream.
• Bring the branches of your star to the ends of the puff pastry to form a crown. Press lightly so that the edges do not rise during cooking.
• Brush with egg yolk and bake for 25 minutes at 350°F (180°C).
• Once the tart has come out of the oven and cooled, brush it with jam to make it even glossier.
  Enjoy!

Observations

Can I replace the vanilla bean with vanilla extract? Yes! Use 1/2 to 1 teaspoon of vanilla extract in place of one vanilla bean.

Can I use apricots in syrup? Absolutely! Using apricots in syrup means you can enjoy this tart all year round. Just be sure to drain them well first ;-)

Which puff pastry should I use? We swear by all-butter puff pastry. For this recipe, make sure to use a round sheet.

What can I do with the leftover egg whites? For savory recipes, we like to cook them in a pan like scrambled eggs, with a little milk, salt and pepper. Once cooked, serve them on toast :-) For sweet recipes, you can use the egg whites to make meringues, mousses, financiers or soufflés.

Why should I cover the pastry cream with plastic wrap directly on its surface? If you don't cover the pastry cream directly on its surface, a dry layer will form on top and you'll have to remove it before using the cream. To avoid waste, cover the cream with plastic wrap pressed directly onto its surface, then whisk it lightly before using.

How can I cool my pastry cream faster?
Our tip for cooling pastry cream faster is to spread it in the bottom of a wide dish before covering it with plastic wrap pressed directly onto its surface.

Cookware

Questions

Photos of members who cooked this recipe