Sunday, 12 February 2012

Apricot, almond and panna cotta tart



I was fairly restrained this Christmas with purchasing food frippery. Yes OK, there’s an unopened large tin of Roses, plus a couple of giant toblerones lurking in a cupboard somewhere and we still seem to have half a pot of twiglets (honestly, I think they multiply whenever you put the lid back on), but with regard to those odd purchases that only seem like a good idea for two short weeks in December, I didn’t do badly...except for this jar of apricots in amaretto syrup.


What can I say? I lost my mind. I’m not mad about apricots...ditto amaretto. But the jar was nice and it was a special price if you bought a matching jar of cherries in port (expect to see these featured in future weeks/months!).


I fancied making pastry this weekend and chose this almond pastry to compliment the amaretto. I thought about making a crème patisserie filling but wanted something more set – so opted for panna cotta.


Panna cotta is so easy to make and has such a lovely creamy flavour and texture that I wonder why it isn’t used more in baking. It is a perfect filling for tarts as it sets and then cuts into lovely clean slices. Plus, unlike some crème patisserie or custards, when cut it doesn’t all squidge into an untidy mess. I think it looks rather elegant!


Yes, this tart tasted as heavenly as you’d expect; if you want to know just how heavenly, Mr CC had a second slice...Mr CC never has a second slice of anything (until now!). While I wasn’t overly keen on the amaretto apricots on their own, when eaten with the pannacotta and pastry all the flavours balanced out so that the fruitiness tempered the creaminess and vice versa.


I only used the apricots as I’m determined to exhaust my Christmas stocks before Easter arrives (for me this is traditionally the next period of grocery madness on the calendar). It would work well with any fruit; I already thinking of raspberries perhaps setting some in the base of the panna cotta itself.


Ingredients

For the almond shortcrust pastry:

170g plain flour
60g ground almonds
110g unsalted butter, cold
50g icing sugar
2 egg yolks, plus 1 further egg yolk when baking
2 tablespoons cold water

For the panna cotta:
6 gelatine leaves
500ml milk (anything but skimmed – does that even contain milk?)
500ml double cream
1 vanilla pod, cut open and seeds scraped out
50g caster sugar

To finish the tart: apricot halves in amaretto syrup


Method

Start by making the pastry: Place the flour and ground almonds in a food processor and briefly pulse until they are combined.

Add the butter, diced into small cubes, and blitz until the mixture resembles bread crumbs. If you don’t have a food processor you can use the rubbing in method.

Add the sugar and blitz briefly.

Add the 2 egg yolks and water and pulse the processor until the dough just starts to come together.

Tip the dough out onto a sheet of clingfilm and bring together into a soft ball.

Flatten the ball into a disc shape (this will make rolling out easier) and wrap in the clingfilm.

Refrigerate for 30 minutes.

Preheat the oven to 190°C/ fan oven 170°C/375°F/Gas mark 5.

Roll the chilled pastry out between two sheets of clingfilm and use to line a 23cm loose bottomed round flan tin. No need to grease the tin as the pastry is buttery enough not to stick. It is very important that your pastry has no holes in it so patch carefully if need be! Don’t trim the pastry yet – leave the excess hanging over the side.

Line the pastry with a sheet of baking paper and weigh down with some baking beans.

Bake the pastry case for 15 minutes, then remove the beans and paper.

Brush with the remaining egg yolk (this seals up any tiny cracks and ensures the pastry won’t leak when you fill it with panna cotta) and bake for a further 5 minutes or until the pastry is golden and cooked. The pastry will not be baked again so must be fully cooked at this stage.

Leave to cool on a wire rack – do not remove from the tin until you serve the tart.

When cool, trim the excess pastry away; some will have already dropped off during cooking. (BTW, don’t throw the offcuts – they are delicious! Cooks perks and all that....)

Now make the panna cotta: Soak the gelatine leaves in a bowl of cold water until they are soft.

Place the milk, cream, vanilla pod, vanilla seeds and sugar in a saucepan and bring to a simmer.

Discard the vanilla pod.

Squeeze as much water as you can out of the gelatine leaves and whisk into the creamy mixture. It will dissolve pretty quickly but make sure you’ve thoroughly whisked it in as you don’t want lumps.

Leave the panna cotta mixture to cool for about 20 minutes.

Ladle the mixture into your cooled pastry case.

Refrigerate for several hours (overnight is best).

On the day of serving place the apricot halves on top of the set panna cotta and drizzle some of the amaretto syrup over the top.

Bask in the glory of the wonderful thing you have made.

Eat.

24 comments:

Hazel at Chicken in a Cherry Sauce said...

Wonderful idea of using panna cotta, it slices beautifully! I think that I could easily demolish that whole jar of amaretto apricots on their own, but you've certainly created a delicious recipe for them!

Nom! The Indulgent Baking Blog said...

Using up Christmas food purchases in baking is a great idea I did the same with my chocolate orange brownies. I love the idea of the panna cotta filling it looks sooooo creamy!

Nom!

Crunchy Creamy Sweet said...

I can only imagine how good those apricots are.. Yum! The cake was a brilliant idea to use them. Thanks for sharing!

Kezia said...

I adore panna cotta (in fact I made some for dessert today!) but I've never thought of using it in a tart. You are inspired!

fallen from flavour said...

i love panna cotta but have never tried it this way - great idea. i'm sure it tastes as lovely as it looks! i'm looking for a faith-restoring bake, after my chantenay carrot fiasco!

Lucy said...

This is such a clever idea - I never would have thought of using panna cotta in a tart. Looks gorgeously creamy, and I love the sound of those apricots.

Susie @ Fold in the Flour said...

This is a lovely idea and looks yummy. Definitely inspired and inspiring!

Rolling Pin Claire said...

Why am I afraid of making pannacotta? Think it must be the gelatine that has put me off. You make it look and sound so simple!

Cakelaw said...

This looks elegant and delicious - those apricots weren't such a bad purchase after all.

The Caked Crusader said...

Hi Claire

Gelatine is a doddle as long as you follow the three basic rules:
1. Soften it thoroughly in cold water
2. Whisk it into hot liquid
3. Don't re-boil the liquid once the gelatine's in it
Follow those and you won't go wrong

Happy baking

At Anna's kitchen table said...

I think that's a great idea to fill the tart with pannacotta!
I'm going to save this, well done!

Jacqueline said...

It is just beautiful :)

beti said...

that's a great combination of flavours the panna cotta sounds perfect and I wouldn't thought about making a tart with it, thanks for sharing

Lisa Marie said...

Divine, divine, DIVINE!!!! Apricot and almond are two of my favorite flavors. Gah! CC, you are KILLING my diet!!!!

[Thanks for that, btw. ;) ]

Soo said...

Looks gorgeous.

I always think I don't like apricots - but then when I eat one I realise I do.... Some rare sort of apricot amnesia I guess.

Maggie said...

Great idea CC using panna cotta, I would never have thought to use this - beautiful pie.

Maria♥ said...

Oh I bet this tart is just amazing, I love apricots!

Maria
x

Jo said...

A very elegant looking tart. I love how clean and smooth all the slices are.

Katie said...

That looks so elegant and tasty. Love the idea of the almond pastry. Fruity almond things are divine :)

Choclette said...

Yes yes, brilliant idea. I've never made panna cotta, but can see how well it would work in a tart. AND I love apricots and amaretto - superb!

sensibilia said...

Mr BB buys peaches in liqueur from Waitrose every Christmas. He often orders panna cotta as a desert in restaurants. I think I will get him to cook this!

I am impressed by the beautiful consistency of the cream base, and the fact that the heavy-ish apricots don't either squash it or leak liquid into it, which would make it all soggy. A work of art!

The Caked Crusader said...

Hi Sensibilia

Thanks for your comment. The apricots won't sink because the panna cotta is set with gelatine and will support the weight (within reason!) of any fruit.

Happy baking

Lauralovescakes said...

This looks great but I bet it tastes even better...almond pastry, apricots and amaretto...mmmmm!! :-)

Baking Addict said...

I've never made my own panna cotta. This looks amazing and would be great with other fruits too. I still have X'mas food purchases in my cupboard! I'm a bit of a magpie to anything that looks like it could be baked into something, including things I don't actually like!