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)
70g softened unsalted butter
15g ground almond
1 small egg
1 pinch of salt
15 ripe apricots
4 sprigs of thyme
- Make the icing sugar in your Thermomix with 35g of sugar: mix 20 sec speed 10
- Put in the butterfly whisk and add the butter and salt in the bowl. Mix 20 sec speed 4 until creamy.
- Add the egg and ground almond and mix another 15 sec speed 3
- 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.
- 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.
- 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.
- Add the thyme and continue boiling until the syrup has reduced by half.
- Cut the apricots in half and remove the stones.
- Remove the thyme (careful, it’s hot!) and marinade the apricots in the syrup until ready to cook.
- 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.
- 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).
- Place the half apricots (drained as much as possible from the syrup) on the tart
- Cook in a preheated oven at 180C (170C fan ovens) for 40 minutes.
- Brush the apricots with the remaining syrup and serve warm with a scoop of vanilla ice-cream.