Drunken whisky apricot tart
Photo by Elizabeth Clarkson
|50 g||Icing sugar|
|125 g||Butter, cold, chopped into small cubes|
|3 Tbsp||Roasted almonds, finely chopped|
|2 Tbsp||Water, or 3 tbsp, cold|
- To prepare the apricots, place them in a saucepan with the water, sugar, lemon juice and zest and simmer for 3 minutes.
- Remove from the heat and let the apricots cool and absorb the water. Once they’re cold, add the whisky.
- Pack the apricots into 6 espresso cups or very small moulds. Cover with plastic wrap, then refrigerate.
- To make the pastry, preheat the oven to 170C.
- Put the flour, icing sugar and butter into a food processor and whizz until the mixture resembles fine crumbs.
- Add the egg and almonds, then briefly process again using the pulse button.
- Add a little water so the mixture starts to form a ball. Stop the processor immediately and tip the pastry onto a floured countertop.
- Roll out the pastry till it’s 1cm thick, then cut it into rounds using an 8cm cookie cutter.
- Place on a baking tray and allow the pastry to rest for an hour before baking for 8-10 minutes until crisp and golden.
- When cool, store in an airtight container.
- To make the praline, place the sugar in a heavy-bottomed saucepan, then add the water so the sugar is wet.
- Place over a gentle to medium heat, watching all the time so it doesn’t start to caramelise on the edges before it dissolves.
- Once the mixture is bubbling and starting to change colour, add the almonds and stir with a metal spoon.
- They will roast in the hot sugar. Once the mixture has become a deep golden colour, turn it out to cool on a tray lined with baking paper.
- The almonds can then be chopped into small, crunchy crumbs and stored in an airtight container.
- To serve, place a round of pastry on each plate, remove the apricots from their cups and tip onto the pastry.
- Scatter the praline over the top and serve with whipped or runny cream.