Homely apricot tartelette

No fuss.
I will always favor the humble home-made desserts to the extravagant creations of haute patisserie. Even when they don’t look good like here, they have more soul.

Crust made of flour, rice bran, water and white sesame oil. Baked separately.

I had a left-over of vanilla custard cream. I added a few drops of bitter almond essence.

Add the apricots that macerated one hour in yellow can sugar and Chinese apricot liquor.

Oh that doesn’t look pro. The cream overflowed. That even leaked when I poured the juice from the apricots on top.
So what ? I’m going to sell it. It’s already eaten, plate was licked clean. Mmmm !

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