![]() ![]() ![]() Place the apricot preserves and a splash of water into a small saute pan. Strain through a fine mesh strainer into a bowl. You want to continuously whisk to avoid scorching the mixture. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. Add the cornstarch slurry and whisk to combine. Pour the contents of the bowl into the saucepan and continue to whisk. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Rotate the pan, then bake for another 6 minutes. Transfer the dough to the oven to blind bake for 6 minutes. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Use a rolling pin to trim the excess dough. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. The dough should be about 1/8-inch thick. Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. Place into the fridge to rest for 30 minutes. Transfer the dough onto a sheet tray and cover with plastic wrap. Roll the dough out evenly into a 1/4-inch-thick circle. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Turn the dough out onto a floured work surface. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the mixture resembles Parmesan cheese. Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. ![]()
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