Tag Archives: Thyme

Tarte aux abricots et au thym (Thyme and apricot tart)

Another recipe inspired by Pucebleue from J’en reprendrais bien un petit bout. She uses rosemary sprigs on top of the apricots for cooking in the oven. I changed it slightly as I used Thyme instead of rosemary and I made a syrup in which I infused the thyme and used the syrup to marinade the apricots so they take in the flavours.

(Source: J’en reprendrais bien un petit bout)

Ingredients

70g softened unsalted butter
35g sugar
15g ground almond
1 small egg
1 pinch of salt
125g flour
15 ripe apricots
4 sprigs of thyme
100g sugar
100g water

  1. Make the icing sugar in your Thermomix with 35g of sugar: mix 20 sec speed 10
  2. Put in the butterfly whisk and add the butter and salt in the bowl. Mix 20 sec speed 4 until creamy.
  3. Add the egg and ground almond and mix another 15 sec speed 3
  4. Remove the butterfly whisk and add a third of the flour. Mix 10 sec, speed 3. Repeat twice with a third of the flour each time until just mixed.
  5. Tip out into a bowl, bring the dough together into a ball, cover in cling film and set aside in the fridge for 2 hours.
  6. Make the thyme infused syrup: bring the 100g sugar and 100g of water to the boil. Mix briefly at the start, then leave until the sugar has dissolved.
  7. Add the thyme and continue boiling until the syrup has reduced by half.
  8. Cut the apricots in half and remove the stones.
  9. Remove the thyme (careful, it’s hot!) and marinade the apricots in the syrup until ready to cook.
  10. Take the dough out of the fridge and roll it between 2 sheets of cling film so it doesn’t stick to the rolling pin.
  11. Turn the dough into a tart tin buttered and floured and sprinkle some semolina on top (this will take the moisture from the apricot and avoid the dough to become soggy).
  12. Place the half apricots (drained as much as possible from the syrup) on the tart
  13. Cook in a preheated oven at 180C (170C fan ovens) for 40 minutes.
  14. Brush the apricots with the remaining syrup and serve warm with a scoop of vanilla ice-cream.