 | Apricot Tartlets with Apricot Brandy Caramel Sauce10 tartlets David Katz, Consulting Chef |
| For the Tartlet Shells: | |
| • | 13 oz. unsalted butter |
| • | 13 oz. sugar |
| • | 1 whole egg |
| • | 1 tsp. vanilla extract |
| • | 16 oz. all purpose flour |
| Method: | |
| 1. | Combine the butter, sugar and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at medium speed until just combined. |
| 2. | Add the flour and mix until just incorporated to a smooth consistency. |
| 3. | Press the dough out to approximately 1/2″ on a paper-lined sheet pan or on plastic wrap and refrigerate until 5 minutes before it is to be rolled out. |
| 4. | Roll out dough to 1/8″ and line tartlet pans with dough. Line dough with parchment paper and fill with baking beans. Blind bake at 350° F, for 10 minutes or until light brown at the edges. Remove parchment and baking beans, and allow to cool completely before adding apricot curd. |
| For the apricot curd filling: | |
| • | 16 oz. granulated sugar |
| • | 8 whole eggs |
| • | 12 oz. butter |
| • | 16 oz. The Perfect Purée Apricot, thawed |
| • | 2 tsp. cornstarch |
| • | 1/2 tsp. The Perfect Purée Lemon Zest, or fresh zest |
| • | 3 oz. lemon juice |
| Method: | |
| 1. | Whisk together the eggs and sugar in a non-reactive heavy saucepan. Add the lemon juice, Lemon Zest puree, butter, corn starch and Apricot puree. Whisk until well incorporated. |
| 2. | Heat to a gentle boil over low heat, stirring constantly. Allow to boil for a few seconds and remove pan from heat. |
| 3. | Immediately strain curd through a fine mesh sieve and cool. |
| 4. | Pour apricot curd into the cooled tartlet shells, approximately 2/3 full. Bake the tartlets at 325° F loosely covered in foil for 12 to 15 minutes or until curd has almost set completely. Remove the tartlets from the oven and cool to room temperature before topping the curd (see below). |
| Apricot Brandy Caramel Sauce: | |
| • | 4 oz. brandy |
| • | 8 oz. water |
| • | 8 oz. sugar |
| • | 6 oz. dried apricots, whole, pitted |
| • | 8 oz. The Perfect Purée Apricot, thawed |
| • | 3 oz. butter |
| Method: | |
| 1. | Carefully warm and ignite brandy in a non-reactive saucepan. Keep a metal lid on hand for safety. |
| 2. | Add water and sugar and bring to a boil. When sugar has dissolved completely, add apricots and boil for one minute. Remove from heat and allow apriocts to cool in the pan. Remove the apricots and set aside. |
| 3. | In a small saucepan, bring the Apricot puree to a simmer and keep warm over low heat. Return the saucepan containing the brandy syrup to medium heat and reduce to a very light caramel. Add the butter and whisk until well incorporated. Add the hot Apricot puree and whisk to combine. |
| 5. | To finish the tarts, cut the apricots in half and shingle them over the tarts, flesh-side up. |
| Serving Suggestion: | |
| Serve these tartlets at room temperature, topped with a small scoop of vanilla ice cream and drizzled with apricot-brandy caramel sauce. Garnish with fresh, seasonal berries. | |