Payard's Apricot
- Total Time
- 1 hour
- Rating
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Ingredients
- Tarte Tatin
- â…”cup sugar
- 2tablespoons honey, lavender preferred
- 1tablespoon unsalted butter
- 6beautifully ripe large apricots (or 4 large peaches), halved
- 4almonds from apricot pits, halved
- 1sheet frozen puff pastry, thawed
- 1teaspoon corn syrup
Preparation
- Step 1
Preheat oven to 400 degrees. Arrange four 3-inch-by-2-inch aluminum molds or ramekins on a baking sheet.
- Step 2
Stir sugar, honey and 1 tablespoon water in a small saucepan over medium-high heat until sugar is dissolved. Boil syrup, shaking occasionally, until thick and light brown, about 5 minutes. Remove pan from heat and carefully stir in the butter. Pour syrup into molds to make a ¼-inch layer in each.
- Step 3
Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold. Place ½ almond between two apricot halves and bake 10 to 15 minutes, until apricots are tender and juices bubble. (Time will depend upon ripeness of fruit.) Remove from oven.
- Step 4
Meanwhile, roll out pastry on floured surface to ⅛-inch thickness. Cut into four 3¼-inch rounds with a biscuit cutter. Prick rounds on a parchment-lined baking sheet with a fork and bake at 400 degrees for 12 to 15 minutes, until puffed and golden brown. Using your thumb, smear each round with a very thin layer of corn syrup to glaze and prevent sogginess.
- Step 5
Discard almond halves.
- Step 6
Place a pastry round over fruit in each mold, glazed side down. Wrap the bottom of a drinking glass with plastic wrap and press the glass onto the pastry round to compress the dessert and infuse pastry with fruit. Collect overflowing juice for use as a sauce.
- Step 7
Carefully invert each onto a serving dish; serve with sauce.
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