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Croûte aux Abricots au Marasquin

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Cream
  2. Filbert
  3. Maraschino
  4. Apricot
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Hazelnut High in vitamin E · High in unsaturated fat

    High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Cook some Savarin paste in buttered tartlet moulds.
  2. When these tartlets are cooked, hollow them out at the top, taking care to leave a somewhat thick border all round.
  3. Coat them inside with pralin (No.
  4. 2352), and dry them in a moderate oven.
  5. Then garnish the centre of the tartlets with frangipan cream, combined with filbert pralin.
  6. Upon this cream set a stoned apricot poached in Maraschino.
  7. Surround the apricot with small, candied half-cherries, alternated with lozenges of angelica.
  8. Serve an apricot sauce, flavoured with Maraschino, separately.

Plating

Cookware for this recipe

  • Saucepan