Apricot-Rosemary Jam Tart with Goat’s Cheese

This tart is quite possibly the best thing I’ve made all year, I couldn’t stop eating it! It has a bold, sweet-savoury flavour which I find tremendously addictive. The whole composition of the tart- the olive oil wholewheat crust, apricot-rosemary jam and goats’ cheese is just so bizzarre and new to me, but so clever! The apricot-rosemary jam is seriously the best jam I’ve ever had- sweet, slightly tart and a touch herbal from the rosemary which helps balance the sweetness. And I’ve never made a crust like this, it’s completely different from the pâte sucrée and pâte brisee we make in school, there’s no butter or egg in it, the entire thing is bound together with olive oil and lemon juice! Totally weird, but incredibly good. It’s crunchy and crumbly, with nubbly bits of oatmeal and oat bran. My mind has truly been blown by the brilliance of this recipe, I just keep thinking to myself, “How in the world did she think of something so genius?!”. The recipe is from one of my favourite French blogs, 543 pages avant la fin du monde.

 

Rhubarb & Custard Tart

Cette tarte est du livre de David Everitt Matthias, “Dessert”. Le livre est très bonne! Les recettes sont très créatifs et originaux, et les photos sont belles. Le recette utilise les jaunes d’ouefs de canard, mais j’ai utilise les jaunes d’ouef de poulet. 

“This tart is from David Everitt Matthias’ book, “Dessert”. The book is amazing! The recipes are very creative and original, and the photos are so beautiful. The recipe uses duck egg yolks, but I used chicken yolks.”

I’ve had this recipe bookmarked since I got the book almost 3 years ago, but I only made it today.. what a shame! The “duck egg custard” in the title intrigued me, but ironically, I don’t quite like the overly egg-y flavour of duck eggs so I used normal hen eggs. It was really delicious, although my pâte sucrée crust was slightly soggy because I threw the entire thing into the fridge to cool it down quicker so we could eat it! The rhubarb was deliciously floral-fruity, and the custard! The custard was so silky smooth, like a dim sum egg tart.. Finally, ground ginger was lightly dusted and nutmeg grated over the custard before it was baked, and the tart emerged from the oven slightly puffed and the custard only just a tiny bit wobbly.

 

Apple + Earl Grey Frangipane + Caramelised Honey Glaze Tart

This tart is loosely based on a pear tart that we learnt in class a few weeks ago, but I’ve used apples instead of poached pears and flavoured the frangipane with loose earl grey tea leaves. Earl grey has such a lovely, fragrant flavour and I thought honey would pair well, so I drizzled some over about 10 minutes before I took it out of the oven so to slightly caramelise it.

Apples

♡4 medium sized eating apples. I used Cox Pippin because I had it at hand.

1. Peel, core and slice the apples to about 1/4cm thickness.

Pâte brisée
♡200g flour
♡100g butter, cold and cubed
♡5g sugar
♡5g salt
♡1 egg
♡1 tsp vanilla
♡10ml water

1. Rub in butter into flour until sandy
2. Whisk eggs with vanilla and water
3. Pour all the eggs into the butter/flour mixture and mix lightly until it forms a ball. In school, we “fraser” the dough a couple of times to properly incorporate the ingredients. Be careful not to overwork the dough, otherwise it’ll shrink. It’s not very important for this tart though since it won’t be baked blind, and the filling prevents it from shrinking.
4. Flatten into a disk, clingfilm, and chill in the fridge for at least 20 minutes to relax the dough.

Frangipane
♡115g softened butter
♡115g sugar
♡2 eggs
♡1/2 teaspoon vanilla
♡115g ground almonds
♡50g flour
♡1.5 tablespoon earl grey tea leaves, crushed slightly
♡honey
♡butter
♡caster sugar

1. Cream the softened sugar and sugar together and add the egg and vanilla in bit by bit. It may split and look curdled, you can try to bring it back together but don’t worry too much about it.
2. Add the ground almonds, flour and earl grey leaves, mix together.

Assembly & Baking:

1. Remove the pâte brisée dough from the fridge and roll out to 3mm thickness. Line the tin, and chill it with the overhanging dough untrimmed for 10 minutes.
2. After chilling, dock the bottom of the dough with a fork and trim the edges.
3. Spread the frangipane in the tart, making it level.
4. Arrange the apple slices on the frangipane in concentric circles.
5. Scatter pea-sized pats of butter over the apples and sprinkle on some caster sugar. This is just so the apples don’t dry out.
6. Bake at 190ºC for 35 minutes, then lower to 160ºC for another 12-15 minutes. In the last 10 minutes, drizzle some honey over the tart and place back in the oven to caramelise and for its flavour to permeate the apples.

Posted in Apples, Frangipane, Fruit, Tart, Tea | Tagged apple, earl grey, frangipane, , tart, tea | Apple + Earl Grey Frangipane + Caramelised Honey Glaze Tart