ingredients

1 pizza dough Monpaton Francine
100 g of almond powder
100 g of soft butter
100 g caster sugar
2 small eggs
10 g Francine Flour Flour
1 drop of vanilla extract
1 tbsp. to c. of rum
5-6 ripe and sweet apricots
3 tbsp. to s. crushed pistachios
Olive oil

Steps

Step 1

Dough. Preheat the oven to 240 ° C (8 th). Spread the dough with a roll until you have a base of about 4 mm thick. Lightly flour the surface to prevent it sticking to the roller. Lengthen it by changing direction and side regularly. Using a cutter, cut ø 6 cm rounds. Place them on the oven tray lined with parchment paper oiled with a brush.

2nd step

The almond cream. Whisk together the butter and add sugar and vanilla. Add the almond powder, mix well. Stir in the eggs one by one, then the rum and the flour. Spread the rounds of dough with this cream.

Step 3

Cook. Put 1/2 apricot on each of the tarts, sprinkle with crushed pistachios and bake for 10 minutes.

tips

To avoid soaking the dough, put the apricots on the skin side.

Prepare your pizzettas in advance, then warm them for a few minutes in the oven just before the tasting.