Combine the butter with the dry ingredients until the mixture resembles fine breadcrumbs then add the egg. Refrigerate to rest. Roll out to a thickness of 2 mm then line the ring moulds. Leave to rest.
Blend the Sublime cream with the almond paste and orgeat syrup. Whip using a mixer.
Position the half-sphere of apricot compote on the cooked almond cream base. Spray a thin layer of neutral glaze on top and pipe the Sublime cream with almond onto the tartlet. To finish decorating, sprinkle over toasted plain almond trimmings.
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