Sunday, 28 July 2013

Apricot Thyme & Vanilla Brûlée Tart

Recipe found on desserts for breakfast 

Apricot Thyme & Vanilla Brûlée Tart

For the shortcrust pastry
2tbsp thyme leaves
260g plain flour
50g caster sugar
1/8 tsp salt
100g cold unsalted butter, cut into little cubes
1 egg yolk
3-4 tbsp water
1 egg white
For the crème patissière
1tbsp vanilla bean paste
240ml milk
240ml double cream
40g plain flour
75g sugar
6 egg yolks

apricots, halved
brown caster sugar
thyme leaves

1. For the pastry, place the thyme, flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed and the size of small peas. Add the egg yolk and pulse to combine, then add the water, one tablespoon at a time. Pulse until the dough holds together when pressed between two fingers.

2. Form the dough into a small flat disc, cover with cling film and refrigerate for at least one hour.

3. Preheat the oven to 220C/425F/mark 7. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Transfer the dough to a 9 inch tart pan, press into the bottom and sides and prick the base several times with a fork. Put some baking paper into the pastry case and pour over some baking beans or raw rice. Bake in for 13-15 minutes, before removing the beans/rice and baking paper and returning to the oven for 3-5 minutes, or until the pastry is light golden brown. Remove the pastry from the oven and leave to cool on a wire rack.

4. For the crème patissière, combine the vanilla, milk and cream in a small saucepan and heat gently until just simmering.

5. In a large saucepan, whisk together the flour and sugar. Add the milk and cream to the flour mixture and cook over a medium-low heat, whisking until the mixture has boiled for two minutes.

6. In a large heatproof bowl, whisk together the egg . Gradually add the hot mixture to the egg yolks, whisking constantly. Return to the saucepan and bring to 170C. Remove from the heat, transfer to a heatproof bowl and leave to cool. Cover and refrigerate until cool.

7. Remove the crème patissière from the fridge, whisk briefly and spread into the pastry.

8. Arrange the apricots over the tart. Just before serving, sprinkle the apricots with a thin layer of sugar and caramelize with a blowtorch or under the grill. Garnish with a few thyme leaves.

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