Sweet recipe - Breton shortbread with roasted apricots and rosemary
The fragrance of roasted apricots and rosemary on a buttery Breton shortbread, and above all, the flower of Salt which, when tasted, explodes in the mouth with the juicy, caramelized apricot: with this sablé, we're not far from having the ideal summer dessert.
- Chef Julian
| Portions | Preparation time |
| 4 | 60 min. |
Ingredients
- For the shortbread -
| 160g (c.8) | egg yolks |
| 320g | Sugar |
| 320g | Creamy butter |
| 450g | Flour |
| 15g | Baking powder |
| 4g | Flower of Salt |
- For the garnish -
| 12 | Apricots |
| 1 sprig | Rosemary |
| 50g | Butter |
| 250ml | Full cream 35 |
| 25g | Sugar |
Instructions
Step 1/6
Prepare the Breton shortbread.
Beat the egg yolks with the sugar.
Continue mixing with a flat beater, adding the creamy butter, followed by the flour, baking powder and sugar. Salt.
Step 2/6
Roll out the dough with a rolling pin between two sheets of parchment paper.
Cut into round shapes according to desired size, then leave to rest in the fridge.
Bake in a convection oven for 15 minutes at 150°C.
Step 3/6
Prepare the roasted apricots.
Open the apricots in half and remove the pit.
Heat the butter and rosemary leaves in a non-stick frying pan, then place the apricots, domed side up.
Step 4/6
Alternate between medium and high heat, depending on the texture of the apricots.
When they start to brown and become slightly stewed, turn them over and turn off the heat.
Leave to cool in the pan.
Step 5/6
Prepare the whipped cream.
Whip the cream and sugar briskly by hand or with a mixer.
Step 6/6
Assemble the dessert.
Arrange the warm apricots on the shortbread.
Decorate with whipped cream and garnish with the candied rosemary remaining at the bottom of the pan.
And there you go, telling us all about it!
Enjoy!
