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 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.
♡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.
♡100g butter, cold and cubed
♡1 tsp vanilla
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.
♡115g softened butter
♡1/2 teaspoon vanilla
♡115g ground almonds
♡1.5 tablespoon earl grey tea leaves, crushed slightly
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.