- All butter puff pastry
- 6 to 8 apricots
- Semolina 2tbsp
- Honey 4 tbsp
- Pine nuts, a handful
A trip to Saint Tropez this summer has inspired this simple but cracking recipe.
In the old village, I bought a delicious, caramelised and almost burnt apricot tart for dinner and back home now, I want to recreate these flavours: the tangy apricot, the toffee flavoured topping and the crunchy base, smudged in burnt juice!
Because of a die-hard nostalgia for Bastogne, I have decided to incorporate the biscuits into the tart topping but you can simply use brown sugar and cinnamon instead. Bastogne are the French equivalent of Speculos biscuits; crunchy and heavy in spices. They were my favourite after-school snack…
Roll out the pastry under a sheet of cling-film so it does not stick to your rolling pin and lay it into a pie dish.
Prepare and wash the apricots. Cut them up in quarters and arrange them, skin down, onto the pastry base. Pack them very close because they shrink when they cook.
Crush the biscuits into a folded towel with the help of the rolling pin.
Mix the cinnamon and the sugar in a bowl and mix with the crushed biscuits, then sprinkle lightly all over the fruit.
Brush the edges of the pastry with some apricot jam, all around the rim.
Put shavings of the butter randomly on the tart and put into a warm oven at 160 degrees for at least one hour. It is ready when the sides are almost burnt and the fruit has turned brown.
Serve with Chantilly cream. I have just bought my very own siphon and I can’t stop using it to make all sorts of Chantilly and espumas… More on that in September!
Ricotta, apricots and honey cheesecake
Apricots 15 halves
Lemons 1 (zest and juice)
Ricotta 1 large pot (250g)
Small glass of limoncello
Cornflour 1 tbsp
Prepare a pie dish with the pastry. Prick it all over with a spoon.
In Two large bowls, break the eggs, yolk and White separately. In the
yolk, mix the ricotta and sugar. In the white, add a pinch of salt and
start beating, slowly adding the lemon juice and limoncello . Add the
cornflour. Beat up until quite stiff.
Add the zest to the yolk mix and blend both compositions together .
Pour the result into the pastry case then decorate with the apricots
and a drizzle of honey. Sprinkle some pine nuts on top.
Bake at 160 degrees for 45 minutes.
We will have this for dinner on the beach, in the dunes next to the wild white lilies growing through the sand and the green juicy samphire that runs up from the marshes.
The sun will go down on the water in front and reflect in the lagoons behind us. And If we are lucky we’ll catch as many shooting stars as we did last night: 6 stars, 6 wishes…