The Hour

DISH: APRICOT TART TATIN WITH HONEY & ROSEWATER CREAM CHEESE

RECIPE: TATIN OF APRICOTS WITH VANILLA CREAM CHEESE
SERVES: 4

INGREDIENTS:

Rough Puff pastry:
225g strong flour, sifted with a pinch salt
110g margarine cut into 10g pieces (approx 16 pieces)
110g lard, cut into 10g pieces
110ml iced water, less 1 tablespoon
1/2 tablespoon lemon juice

Tatin of Apricots:
1/2 jar organic runny honey (not flavoured)
70g unsalted butter
Splash water
One lemon plus juice of half lemon

8 Apricots (not mushy ripe, but holding shape)
½ tsp Cinnamon
1 dessert spoon caster sugar

250g plain flour (1 cup) for rolling pastry

For the vanilla cream cheese:
125g cream cheese (British curd cheese)
1 tbsp local honey - clear clover or lavender honey
½ tsp vanilla extract
quarter vanilla pod
1 tsp rose water

METHOD:

• For the pastry, sift the flour and salt into a bowl, then add the pieces of butter. Flick them around to get them coated in flour. Do not ‘work’ the pastry or mix.
• Make a well in the centre and pour in the iced water and lemon juice.
• Take a palette knife and make cuts across, turning the bowl around as you go so that you gently bring all the ingredients together. Work quickly and as soon as you have a reasonable lump of mixture turn it out onto a floured board – along with all the loose flour that’s left. 
• Using your hands lightly and gently shape the mixture into a brick shape, then take a large, long rolling pin and make three quick depressions widthwise. Still keeping your hands at the end of the rolling pin roll the brick shape into an oblong - roughly 33cm long and 20cm wide.
• Stage 1: Fold one third over to the centre, then the other third over that. Use your rolling pin to press the edges firmly and trap the air. Now rest the pastry for 5 minutes, then lift it and flour the board. Give the pastry a quick quarter turn and make three depressions again.
• Repeat the whole process three more times, remembering to keep your board and pin well floured through out.
• Stage 2: Fold one third over to the centre, then the other third over that. Use your rolling pin to press the edges firmly and trap the air. Now rest the pastry for 5 minutes, then lift it and flour the board. Give the pastry a quick quarter turn and make three depressions again.
• Stage 3: Fold one third over to the centre, then the other third over that. Use your rolling pin to press the edges firmly and trap the air. Now rest the pastry for 5 minutes, then lift it and flour the board. Give the pastry a quick quarter turn and make three depressions again.
• Wrap the pastry in cling and chill well before using.

• For the tatin, put the honey in a pan and add the butter and scrape in the vanilla seeds. Reduce and thicken slightly approximately 5 minutes.
• Butter a small 4” flan tin and add the caramel sauce just before the caramel sauce is ready squeeze of half lemon (3 mins)
• Halve the apricots.
• Arrange halved apricots in the tin.
• Roll the pastry out on a floured surface and cut a circle of puff pastry big enough to cover the entire surface of the tin. (5 mins)
• Brush some water over the pastry and sprinkle the caster sugar and cinnamon over and bake in the oven 200c, 400f or gas 6 for 15 - 20 minutes.
• Let cool slightly and turn out.

FOR THE CREAM CHEESE:
• Scrape the seeds from the vanilla pod. 
• Mix together the cream cheese, honey, vanilla extract, vanilla seeds and rose water to a smooth paste and chill – until needed  (5 mins)

Serve with a quenelle of the vanilla and rose water cream cheese