Apricot Tart with Lavender Creme Anglaise
Source: www.epicurious.com/recipes/food/views/apricot-tart-with-lavender-creme-anglaise-391762
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup almond flour or finely ground almonds
- 2 tablespoons sugar
- 1/2 teaspoon finely grated nutmeg
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 1/2 cup ice water
- 12 ounces dried California or Turkish apricots
- 1/4 cup amaretto or Grand Marnier liqueur
- 2 1/2 cups water
- 3/4 cup orange marmalade plus 2 tablespoons water
- 1/4 cup turbinado sugar
- 1/2 cup sliced almonds
- Lavender Creme Anglaise (recipe follows)
- 2 cups heavy cream
- 1 cup half-and-half
- 1/3 cup finely ground Lavender Sugar (see note)
- 1/3 cup wildflower honey
- 2 tablespoons dried lavender buds
- 4 large egg yolks
- (makes about 4 cups)
Directions
- Prepare a medium heat fire (350F) in a wood-fired oven or cooker.
- To make the dough, combine the dry ingredients in a large bowl or food processor.
- Using your fingertips or a pastry blender, rub or cut in the butter until it is the size of peas.
- Gradually stir in half of the ice water until the dough comes together in a ball.
- Add a bit more water only if needed.
- Do not overwork the dough.
- On a floured board, form the dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes or overnight.
- To make the filling, combine the apricots, amaretto, and water in a small saucepan and cook over low heat until the apricots are plump and soft, about 20 minutes.
- Remove from the heat, drain, and set aside.
- Roll out the dough on a lightly floured board to a 12-inch round about 1/8 inch thick.
- Fit into a 10-inch tart pan with a removable bottom.
- Run a rolling pin over the top to remove the excess dough.
- Fit a sheet of parchment paper in the tart shell and fill it with pie weights or dried beans.
- Place the pan in the oven and prebake for 15 minutes.
- Remove from the oven and let cool for 10 minutes before filling.
- Increase the oven heat to 375F by adding a small log to the fire.
- Cover the crust with the apricots, fanning the fruit and overlapping each slice by 1/2 inch.
- Heat the orange marmalade and water over low heat to a spreadable consistency.
- Spread over the apricots.
- Sprinkle with the turbinado sugar, then top with the almonds.
- Place on a baking sheet and bake in the oven for 20 to 30 minutes, until golden.
- Remove from the oven and let cool for at least 15 minutes.
- Once cool, remove from the tart pan, portion, and serve topped with the creme anglaise.
- Combine the cream, half-and-half, sugar, and honey in a nonreactive saucepan.
- Heat over medium-low heat to just below the boiling point, stirring with rubber spatula or wooden spoon to dissolve the sugar and honey.
- Remove from the heat and add the lavender.
- Cover and let steep for 10 minutes.
- Pour the mixture through a fine-mesh sieve into a bowl, pressing the lavender with the back of a large spoon to release the liquid.
- Discard the lavender.
- Return the flavored cream to the saucepan.
- Place the pan over medium-low heat and reheat to just below the boiling point.
- Whisk the egg yolks in a small bowl.
- Gradually whisk about 1 cup of the hot cream into the yolks to temper the eggs.
- Add the mixture to the saucepan with the remaining cream and cook, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
- Do not let the mixture boil, or the eggs will curdle.
- Remove from the heat and pour through a fine-mesh sieve into a large stainless steel bowl.
- Stir the custard gently for a few minutes to cool slightly.
- Cover with plastic wrap pressed directly onto the surface of the custard and refrigerate until ready to serve.
- It can be kept overnight.
- To make lavender sugar, combine 1 cup sugar and 1 teaspoon dried lavender in a glass jar and let stand for 1 day.
- Grind in a spice grinder before using.