A tart with large, pretty apricot halves, all carefully arranged by hand in circles, on top of a shortcrust pastry base made using whole eggs.
Apricot halves nicely hand- arranged on a smooth, rich cream.
Take the tart out of the freezer and remove all packaging even the mould. Leave the tart to defrost for 5 hours between 0°C and 4°C.
Preheat the oven to 180°C. Take the tart out of the freezer and remove all packaging.
Then, unmould the tart and place it on a baking tray. Heat for 10 minutes.
Leave to cool for 20 minutes before serving.