Apricot Gateau Recipe
Apricot Gateau one of my favourite. The dash of misture of white wine and egg yolks gives the Apricot Gateau a lip smacking taste.
Ingredients
| White wine | 1/2 Cup (16 tbs) | |
| Butter | 9 Ounce | |
| Salt | To Taste | |
| All purpose flour | 13 Ounce | |
| Apricots | 2 Can (10oz) | |
| Egg yolks | 5 | |
| 2 oz small macaroons | ||
| Creme fraiche | 1/3 Cup (16 tbs) | |
| Superfine sugar | 3 Tablespoon | |
Directions
Heat the white wine in a bowl in the microwave oven for 1 minute on HIGH.
Cut the butter in small pieces and add bit by bit to the wine, beating with a whisk.
Add a pinch of salt and the flour and mix well.
Leave to rest in the refrigerator for 2 hours.
When the pastry is firm enough to work with, divide into 3 equal portions.
Line the base of a 10 inch (25 cm) flan case with the first portion, flattening with the palm of the hand.
Prick all over with a fork and microwave, uncovered, for 6-61/2 minutes on HIGH.
Leave to stand for 2 minutes.
Turn out on to a wire rack.
Leave the flan case to cool.
Repeat the process with the other 2 portions of pastry.
To make the filling, drain 1 can of apricots and reserve 1 3/4 cups (400 ml/14 fl oz) of syrup.
Puree the apricots in a food processor.
Whisk the syrup and egg yolks together until foamy.
Stir in the apricot puree.
Microwave, uncovered, on HIGH for 6 minutes, whisking after every 2 minutes.
Pulverize the macaroons in a food processor and add to the apricot puree.
Leave to cool.
Place 1 pastry circle on a serving platter, spread with one-third of the apricot puree and top with a layer of apricots, round side upward.
Repeat with the second circle of pastry, the second third of the apricot puree and a layer of apricots.
Cover with the third pastry circle and spread with the remaining apricot puree and a final layer of apricots.
Whip the sour cream (creme fraiche) until firm.
Add the sugar and whip until the sugar is incorporated.
Cut the butter in small pieces and add bit by bit to the wine, beating with a whisk.
Add a pinch of salt and the flour and mix well.
Leave to rest in the refrigerator for 2 hours.
When the pastry is firm enough to work with, divide into 3 equal portions.
Line the base of a 10 inch (25 cm) flan case with the first portion, flattening with the palm of the hand.
Prick all over with a fork and microwave, uncovered, for 6-61/2 minutes on HIGH.
Leave to stand for 2 minutes.
Turn out on to a wire rack.
Leave the flan case to cool.
Repeat the process with the other 2 portions of pastry.
To make the filling, drain 1 can of apricots and reserve 1 3/4 cups (400 ml/14 fl oz) of syrup.
Puree the apricots in a food processor.
Whisk the syrup and egg yolks together until foamy.
Stir in the apricot puree.
Microwave, uncovered, on HIGH for 6 minutes, whisking after every 2 minutes.
Pulverize the macaroons in a food processor and add to the apricot puree.
Leave to cool.
Place 1 pastry circle on a serving platter, spread with one-third of the apricot puree and top with a layer of apricots, round side upward.
Repeat with the second circle of pastry, the second third of the apricot puree and a layer of apricots.
Cover with the third pastry circle and spread with the remaining apricot puree and a final layer of apricots.
Whip the sour cream (creme fraiche) until firm.
Add the sugar and whip until the sugar is incorporated.
Chef
