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DigiBites: Everything Tastes Sweeter With Honey!

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The Epicurean Exchange

Hello News24-680.com readers:

Chef Charlie

It’s officially summer stone fruit season!
This is a recipe I adapted from my cooking friend, Rosa Jackson, that we created at her cooking salon in Old Town Nice, Les Petits Fracis. During a cooking class in France, we made this tart with figs, but when I wanted to make it recently, figs were not available. Next best option: apricots! You can also substitute other seasonal summer stone fruits: nectarines, peaches, plums, pluots, cherries, etc. Serve with a glass of rosé!  – Bon Appetit!

Apricot Tart with Honey

Pastry:

1 1/2 cups all-purpose flour
1 ounce confectioner’s sugar
Pinch of salt
3 ounces very cold butter, in pieces
1 egg yolk
2 tablespoons chilled heavy cream

Filling:

1 egg
2 teaspoons cornstarch1/3 cup heavy cream
2 ounces ground almonds
1 ounce granulated sugar
1 teaspoon vanilla extract
2 tablespoons honey
2 ounces butter
12 apricots
Honey for drizzling

For the Pastry:

•  Sift the flour and powdered sugar and place in the bowl of a food processor with the salt. Pulse once or twice to combine. Add the butter and process until the mixture resembles coarse crumbs. Add the egg yolk and cream and process until the dough forms a ball. Be careful not to overmix, but do let the dough come together.
•  Turn the dough out onto a board and work it very lightly until smooth, pressing it forward bit by bit with the heel of your hand. If it seems too soft to roll out, place it in the refrigerator for at least 15 minutes.

•  Roll the dough out and line a 9-inch (24 cm) tart tin with the pastry, cutting the edges off with a rolling pin. If it tears, don’t be afraid to press it back together, using stray pieces of dough to reinforce any weak spots. Place in the refrigerator for at least an hour before using.

For the Filling:

•  Combine the egg and cornstarch, then stir in the milk, powdered almonds, sugar, vanilla and honey. Melt the butter and stir it in. Gently wash the apricots and cut them into halves. Pour the almond cream into the uncooked tart shell and arrange the apricots overtop. Drizzle the surface with honey.
•  Bake in an oven for 10 minutes at 400˚F, then lower the heat to 375˚F and bake for an additional 35 minutes, until the tart shell is crisp and the filling is brown on top.

Serves 6 – 8

Inspired Rosa Jackson, Les Petits Farcis, Vieux Nice, France
Adapted in 2021 by Chef Charlie, Epicurean Exchange

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