Apricot, vanilla & olive oil tart

A very simple seasonal tart today! On a shortbread base, this way there is no need to use a tart circle, topped with a very easy vanilla whipped cream and roasted apricots, in short a recipe that requires little time, ingredients and equipment to make everyone happy when it’s time for dessert.
 
 
 
 Prep time : 30 minutes + 35 minutes cooking
 Pour une tarte de 18cm de diamètre :

 

Shortbread :

 2 egg yolks
 75g sugar
 75g softened butter
 100g flour
 5g baking powder
 
 Whisk the egg yolks with the sugar and then add the butter.
 
 
 
 
 When the mixture is homogeneous, add the flour and the baking powder.
 
 
 
 Form a ball and spread it lightly between two sheets of parchment paper.
 
 
 
 Place the shortbread in the refrigerator for at least 1h30.
 Then, spread it in a circle of 18cm diameter, then cook it in the oven preheated to 180°C for 15 minutes. Remove the circle and let it cool.
 
 
 
 

Vanilla whipped cream :

 200g full cream
 20g powdered sugar (adjust according to the sweetness of your apricots and your taste)
 1 vanilla bean
 
 Whip the liquid cream with the powdered sugar and vanilla to obtain a firm whipped cream.
 
 
 
 Spread it on the shortbread.
 
 
 
 

Roasted apricots :

 7 apricots 
 40g of sugar 
 Olive oil 
 A sprig of rosemary
 
 Cut the apricots in half and place them on a baking sheet lined with parchment paper.
 
 
 
 Sprinkle them with sugar, rosemary and sprinkle them with a little olive oil. Put them in the oven preheated to 160°C for about twenty minutes. 
 
 
 When they are cold, place them on the whipped cream and enjoy!