‘One that would have the fruit, must climb the tree’. Thomas Fuller.
Good things come to those who wait. Be patient with yourself, Rome wasn’t built in a day.
150g Plain Flour
75g Unsalted Butter, fridge cold, cut into 1cm, cubes
50g Icing Sugar
1 Egg Yolk
1 tbsp Iced Water
1 tbsp Fresh Thyme, plus extra to garnish
250ml Double Cream
250g White Chocolate, plus extra to garnish
300g Fresh Apricots, Roughly Chopped
1. The day before you want to serve, add the thyme to the cream and refrigerate overnight. A cold infusion allows for a crisp, clean flavour.
2. Meanwhile, mix the flour, icing sugar and salt for the pastry in a bowl and add the butter. Rub through with your fingertips until the mixture resembles coarse sand.
3. Add the egg yolk and water and cut through with a knife until it forms a crumbly dough. Turn onto your worksurface and ring together to form a disc. Pop in the fridge for 2 hours.
4. Roll the pastry and line a 9” tart tin. Refrigerate for another 4 hours. Preheat oven 190C. Line the tart case with baking paper and baking beans. Blind bake for 15 minutes, remove the paper and beans and bake 8 minutes more.
5. Allow to cool completely then store in an airtight container.
1. The next day, strain the cream into a small pan and heat to steaming point.
2. Pour over the chocolate in a heatproof bowl and stand, untouched for 1 minute.
3. Whisk until smooth, taking care not ot overwork then pour into your prepared case.
4. Allow to cool to room temperature then refrigerate for 4-6 hours untl completely set.
5. Tumble over your apricots and fresh thyme and garnish which white chocolate curls.