Croûte aux Abricots au Marasquin (Apricot Croûtes with Maraschino)

Ingredients

• pâte à Savarin
• butter
• pralin à la glace royale
• crème frangipane with hazelnut pralin
• apricots
• candied cherries
• angelica
• sauce Abricot with maraschino

Instructions

1. Bake pâte à Savarin in buttered tartlet moulds.
2. When the tartlets are cooked, hollow out the top, leaving a fairly thick rim all round.
3. Line the inside with pralin à la glace royale and dry it in a slow oven.
4. Fill the centre of the tartlets with crème frangipane with hazelnut pralin.
5. Remove the stone from an apricot poached in maraschino and set it on the cream.
6. Surround the apricot with small candied cherry halves alternating with lozenges of angelica.
7. Serve a sauce Abricot with maraschino separately.