Payards Apricot Recipes

LEMON TART

Steps:

• Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
• Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.

PAYARD'S APRICOT

Steps:

• Preheat oven to 400 degrees. Arrange four 3-inch-by-2-inch aluminum molds or ramekins on a baking sheet.
• Stir sugar, honey and 1 tablespoon water in a small saucepan over medium-high heat until sugar is dissolved. Boil syrup, shaking occasionally, until thick and light brown, about 5 minutes. Remove pan from heat and carefully stir in the butter. Pour syrup into molds to make a 1/4-inch layer in each.
• Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold. Place 1/2 almond between two apricot halves and bake 10 to 15 minutes, until apricots are tender and juices bubble. (Time will depend upon ripeness of fruit.) Remove from oven.
• Meanwhile, roll out pastry on floured surface to 1/8-inch thickness. Cut into four 3 1/4-inch rounds with a biscuit cutter. Prick rounds on a parchment-lined baking sheet with a fork and bake at 400 degrees for 12 to 15 minutes, until puffed and golden brown. Using your thumb, smear each round with a very thin layer of corn syrup to glaze and prevent sogginess.
• Discard almond halves.
• Place a pastry round over fruit in each mold, glazed side down. Wrap the bottom of a drinking glass with plastic wrap and press the glass onto the pastry round to compress the dessert and infuse pastry with fruit. Collect overflowing juice for use as a sauce.
• Carefully invert each onto a serving dish; serve with sauce.

POACHED APRICOTS

Steps:

• Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.