Grilled Apricot and Honey Fool Tart
I have used coconut biscuits for the tart
case, but you can use any plain, crisp biscuit. Use roasted almonds, walnuts,
macadamia or pine nuts in place of the hazelnuts. The number of apricots
required for the tart will depend on their size.
Place
under the grill and cook until the apricots are tender and tinged with colour
but not collapsing
Ingredients
Tart shell
·
16 Krispie biscuits, roughly broken
·
¼ cup hazelnuts, roasted and shells rubbed off
·
2 tablespoons brown sugar
·
3 tablespoons melted butter
·
1 egg white, lightly whisked
Apricots
·
½ cup white wine
·
12 small, firm but ripe apricots, halved and
stone removed
·
½ cup honey, warmed
·
2 tablespoons orange liqueur, optional
To assemble
·
½ cup sour cream
·
½ cup thick plain yoghurt
Recipe
Preheat the oven to 180˚C. Lightly grease a
35 cm x 10 cm rectangular tart tin with a removable base.
Tart:
1. Put the biscuits, hazelnuts and sugar in a food processor and
process to fine crumbs. Add the butter and egg white and pulse until the crumbs
are well coated and damp.
2. Tip into the tart tin and using your fingertips, press the crumbs
firmly and evenly over the base and up the sides of the tin. Chill for 30
minutes or until firm.
3. Bake for 20 minutes until lightly golden then set aside to cool. The
biscuit case will puff up when cooking but will subside as it cools.
Apricots:
1. Preheat the grill to its highest setting. Put the wine in a shallow
heat-proof baking dish large enough to hold the apricots in a single layer.
Place the apricots, cut side up in the dish and drizzle with the honey then the
liqueur if using.
2. Warming the honey makes it easier to drizzle. Place under the grill
and cook until the apricots are tender and tinged with colour but not
collapsing. Don’t have the fruit too close to the grill or it will burn before
softening. Carefully transfer the fruit to a plate and cool.
Grilled
Apricot and Honey Fool Tart
To assemble:
1. Place a third of the apricots in a food processor with half the pan
juices and process until smooth. Whisk the sour cream and yoghurt together and
using a fork, gently stir the apricot purée through to give a marbled effect.
Tip into the tart shell and arrange the remaining apricots on top. Drizzle with
any remaining baking juices.
2. Decorate with tiny, spray-free edible flowers if desired.
