Apricot Tarts in Crème Anglaise
1 1/2 cup
golden brown sugar
tsp of salt
chilled unsalted butter, cut into pieces
1 1/2 tsp
large egg yolks
2 1/2 tsp
1 1/4 pounds
firm but ripe apricots (about 10 large), quartered, pitted
How to Make Apricot Tarts in Crème Anglaise
- Start off by making a proper meringue.
- Preheat the oven to 250 degrees.
- Have soufflé molds buttered and add 2 tablespoons to add a sugar coat to the butter.
- Beat egg whites until they frothy.
- Add salt and cream of tartar.
- Continue beating until soft peaks appear.
- Mix in the vanilla.
- Add almond flour using a spatula.
- Pour the mixture in a dish and smoothen the top.
- Put it in the oven and bake until the meringue rises ½ inches.
- Let it bake for 30-40 minutes or until you see slight browning over the top.
- Take the meringue out and let it rest for 30 minutes.
- Refrigerate for at least an hour or ideally a whole day.
- For the crème Anglaise, bring milk to simmer over a heavy saucepan.
- Whisk together yolks, sugar, and salt until they become yellow and thick.
- Mix in half a cup of hot milk.
- Pour the yolk mixture in the pan and cook over gentle heat.
- Keep stirring the mixture constantly.
- Once the mixture thickens, add apricots and cook for 2 minutes more.
- Remove once the fruit has softened.
- Transfer this mixture into a blender and mix vanilla.
- Blend until the mixture has combined smoothly.
- Refrigerate it for an hour at least and ideally, a whole day.
- Take out the meringue.
- Place into a large bowl or platter.
- Pour the crème Anglaise over the meringue.
- Serve with garnishes of almond and apricots.
- Technically, apricot cannot be classified as a fruit as it is scientifically a tree.
- The first signs of apricot cultivation were found in India somewhere from 3,000 BC