Crisp meringue, cool, creamy mascarpone and tart, buttery roasted apricots = heavenly! And if you haven’t got any apricots just the meringues and mascarpone make a delicious pair as well.
Apricots need a bit of coaxing from heat. They’re pretty insipid and spongy/mushy when raw but roasting, jamming, or stewing concentrates their flavour and makes them very, very apricoty. I really liked the combination of rosemary and apricot so I roasted them with a few sprigs of rosemary and also some honey, sugar, Jurançon (which is SO good) and a few chunks of butter. After 24 minutes of roasting at 180°, the apricots collapse into soft, jammy sacs bursting with flavour and the liquid reduces to a thick syrup. I ate about 4 whole apricots (!) on its own.. they were just too hard to resist. I also made a goats’ cheese bavarois and almond-oat crumble to accompany the apricots but I think I’ll just eat them all on its own in the end..
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 super 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 so good. It’s crunchy and crumbly, with nubbly bits of oatmeal and oat bran. The recipe is from one of my favourite French blogs, 543 pages avant la fin du monde.