White Chocolate, Apricot & Thyme Tart

‘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.

Ingredients:


Pastry:


150g Plain Flour

75g Unsalted Butter, fridge cold, cut into 1cm, cubes

50g Icing Sugar

1/8tsp Salt

1 Egg Yolk

1 tbsp Iced Water


Filling:


1 tbsp Fresh Thyme, plus extra to garnish

250ml Double Cream

250g White Chocolate, plus extra to garnish

300g Fresh Apricots, Roughly Chopped

Method:


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.