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Recipe made by Ollivier CHRISTIEN
Head Pastry Chef at Vergers BOIRON

1 - Sweet dough

	Soft butter		270 g
	Icing sugar		180 g
	Almond powder		65 g
	Eggs		100 g
	Salt		3 g
	Flour		460 g
	Vanilla powder		2 g

Cream the soft butter, add the icing sugar, almond powder, salt and eggs (at room temperature). Sieve the flour and vanilla powder, add them to the mixture (mixing lightly) and keep in a cool place. Pour 1.5 mm into 3 cm high circles. Place in the refrigerator.

2.1 - "Irresistible" fruit heart

	Boiron Spicy Mango Puree		250 g
	Boiron IQF apricot halves		100 g
	Caster sugar		65 g
	Inverted sugar		100 g
	Potato flour		20 g
	Water		50 g

In a saucepan, heat the fruit puree, the diced apricot halves, the caster sugar and inverted sugar. Add the potato flour and water mixture, bring to a light boil. Film and set aside until the assembly.

2.2 - "Spring-summer" fruit heart

	Boiron Raspberry Puree		250 g
	Boiron IQF blackberries		100 g
	Caster sugar		65 g
	Inverted sugar		100 g
	Potato flour		20 g
	Water		50 g

In a saucepan, heat the fruit puree, frozen blackberries, caster sugar and inverted sugar. Add the potato flour and water mixture, bring to a light boil. Film and set aside until the assembly.

2.3 - "Autumn-winter" fruit heart

	Boiron Caribbean Rum Cocktail Puree		320 g
	Boiron IQF redcurrants		50 g
	Caster sugar		50 g
	Inverted sugar		80 g
	Potato flour		20 g
	Water		50 g

In a saucepan, heat the fruit puree, caster sugar and inverted sugar. Add the potato flour and water mixture, bring to a light boil. Film and keep to the side for assembly. The redcurrants stay in the freezer until assembly.

3 - Petit Beurre biscuit

	Eggs		380 g
	Caster sugar		120 g
	Icing sugar		100 g
	Almond powder		100 g
	Rice flour		140 g
	Butter		190 g

Separate the egg whites from the yolks. Beat the egg whites until stiff with the caster sugar. Mix the dry ingredients - icing sugar, almond powder and rice flour. Add the egg yolks to the stiff whites then delicately add the dry mixture and creamed soft butter. Film this preparation and set aside until the assembly, on the worktop.

Assembly

Line 3 cm high circles. Pre-bake with a thin layer of petit beurre biscuit using a n° 6 piping bag. Fill up to ¾ with the fruit heart filling. Cover with 2 mm of petit beurre biscuit and place in the oven heated to 170°C for 10 to 15 minutes.
Tips: for the sweet dough, use weak flour and do not mix excessively for a crisp result. For the fruit hearts, a minimum amount of boiling is needed to keep the intensity of the fruit for this cake.