Pie: Delicious Sweet and Savoury Pies and Pastries From Steak and Onion to Pecan Tart by Dean Brettschneider

Pie: Delicious Sweet and Savoury Pies and Pastries From Steak and Onion to Pecan Tart by Dean Brettschneider

Author:Dean Brettschneider [Brettschneider, Dean]
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781909342668
Google: gIVmAgAAQBAJ
Publisher: Aurum Press
Published: 2013-12-02T06:00:00+00:00

Apricot, Almond and Honey Tart

Traditionally the almond cream in this tart is made with sugar, but honey adds a natural sweetness and flavour that you don’t get from normal white sugar. The pistachios not only create an eye-catching dessert, but also add another layer of intense flavour. Serve with a rich, creamy vanilla ice cream.

MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE

PASTRY

1 quantity of Butter Puff Pastry (see page 203)

ALMOND AND HONEY CREAM FILLING

50g butter, softened

40g honey

1 egg, beaten

50g finely ground almonds

20g standard plain flour

APRICOT FILLING

10 small apricots

GLAZE

1 quantity of Apricot Glaze (see page 209)

20g pistachios, finely chopped

Make Butter Puff Pastry the day before and store wrapped in the refrigerator. When ready, roll out the Butter Puff Pastry on a floured surface to approximately 4mm thick to fit inside a greased 35cm × 10cm rectangular fluted flan or loose-bottomed tart tin. Line the tin with the pastry and trim the top edges with a sharp knife.

Place the butter and honey into a mixing bowl and, using a wooden spoon, cream until light and fluffy. Slowly add the egg and beat until combined, then beat in the ground almonds and flour. Cover and set aside until required.

Wash and dry the apricots. Cut each apricot in half, remove the stone and cut into quarters. Place in a bowl.

Fill the pastry base with a thin layer of Almond and Honey Cream, then arrange the apricots around the outside, cut side down, working inwards until the tart is well packed with fruit. Leave the tart to rest for 30–60 minutes.

Bake in a preheated 180°C oven for 30–35 minutes or until the fruit has turned dark at the edges and the filling is cooked. Brush with hot Apricot Glaze while still hot and sprinkle all over with chopped pistachios.



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