Verjuice Curd Tart with Dried Apricots in Verjuice Syrup

INGREDIENTS

  • 1 batch Sour Cream Pastry
  • 5 cup Milk
  • 25ml Lemon juice from half a lemon
  • 130g Dried Apricots
  • 40ml Sherry
  • 100g Unsalted butter
  • 1/2 tspn Rosemary
  • 3 Egg
  • 90g Caster Sugar
  • 1 tbspn Fine fresh breadcrumbs
  • 100g Thickened cream
  • To Serve Dried Apricots In Verjuice Syrup
Print Recipe

Preheat oven to 220C.

Cut sour cream pastry into 30 centimetre disc (230 gram pastry). Blind bake for 15 minutes, then remove weights and return to bake for a further five minutes.

Bring milk to the simmer in a large saucepan over medium heat, add lemon juice and verjuice, reduce heat to low and stir until curds start to form (one to two minutes).

Remove from heat, set aside to cool, carefully spoon curds into a muslin lined sieve placed over a large bowl and refrigerate until whey drains (overnight; discard whey).

Meanwhile, combine dried apricots and sherry in a small bowl and set aside until fruit is plump (30 minutes).

Beat butter, rosemary and sugar in an electric mixer until pale and creamy, then add eggs one at a time, beating until incorporated. Fold in curd, apricot mixture, breadcrumbs and cream, spoon into pastry case and smooth top.

Bake until golden (20 – 25 minutes) cool to room temperature and serve. Serve with Dried Apricots in Verjuice Syrup.