12/10/2023 0 Comments Apricot tart recipeBut with each juicy mouthful, the distinct tartness of apricot came through underneath that ripe sweetness. With the first bite I felt more certain it was, in fact, a peach – what apricot is this sweet? Juice ran down my wrist. At first, I thought Fafoo had said apricot but meant peach? I’ve seen apricots – they are small, hard and look like orange rocks. Both the toddler and I each received a half of the pinkest, ripest apricot I had ever seen. Cheeky Mathéo is already a teenager in baby-form and can raise his eyebrows suggestively in the perfect imitation of a roguish Casanova. One day, the guys went to the nearest city to buy food and supplies, leaving Fafoo, Mathéo and I behind. But anyway, let me get on with those apricots. There is only one down side to this gourmet holiday – each time I come away with every inch of my skin sporting a new bulbous mosquito bite. This is the second time Gaylord and I have visited the vineyard, and, despite the heat, we eat like pigs at the trough thanks to Fafoo’s cooking and the glut of fresh vegetables growing in rows around the vineyard. Thanks to food tech lessons, working in professional kitchens, and just general anxiety, I’ve never been that good at throwing caution to the wind when it comes to lukewarm shellfish.) She and her partner Jérémy, two of the most generous people I have ever met, who are also terrible over-feeders, and their 1-year-old son Mathéo were staying at Jérémy’s father’s vineyard in the countryside, amidst the dusty deserted stretches of open fields and mountains.Ī steady humming and fluttering of insects, along with the barking of the dogs, was the musical accompaniment to the peacefully hot days and nights sitting outside on the terrace, playing dice and eating laden spreads of lasagne or calamari and gratinéed oysters – oysters topped with cheese and crème fraiche and grilled until bubbling (yes, they’re fully cooked!) a new dish for me and one that I was surprised to find I liked immensely. Gaylord and I went to visit his best friend Fafoo. This spiced apricot tarte tatin might do the trick.Ī few weeks ago, I ate the best apricot of my life. But how about this – once cooked, they collapse into soft supplication, a vehicle for caramel and spices, and are best served in something naughty and highly unsuitable for that crucial ‘summer body’. Eaten raw, an apricot from the supermarket is nothing special. One of those fruits is the much underrated apricot. This season can claim proud responsibility for the best fruits of the year. However, I will admit defeat in favour of summer fruits. My favourite foods usually involve pastry or suet, I mean, I love lard for goodness’ sake. To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice.I’ve never kept it a secret that I’m a winter girl at heart. This needs to be served immediately, so wait until the last minute to make it. Bake for 1 hour, or until the pastry is golden-brown.įor the banana ice cream, put all the ingredients in a food processor and blend until smooth. Brush the pastry with the beaten egg or milk. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate). Put the apricots, almonds, butter and sugar in a bowl and mix well. Wrap in cling film and place in the fridge. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Rub together using your fingertips until the mixture resembles breadcrumbs. Put the flour in a large bowl and add the butter and lard. Lightly grease a large baking tray or line with baking paper. Cover the container with a lid and freeze for about 4 hours.įor the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Fold it through the whipped cream mixture along with the sultanas. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Pour in the cream and whisk until the mixture has almost doubled in size. Beat the egg yolks in a large bowl until pale and fluffy. For the brown bread ice cream, soak the bread in the milk for an hour.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |